Grilled Country Ribs From George Fassett
Recipe
- Title:
- Grilled Country Ribs From George Fassett
- Categories:
- Meats
- Yield:
- 4 servings
Directions
- MARINATING SAUCE 1 c Vegetable oil 3/4 ts Bell's seasoning 1/4 c White vinegar 1 tb Parsley flakes 4 Eggs 1/4 ts Oregano 1 tb Salt 1/4 ts Garlic Powder 1/2 ts Black pepper
Directions
- FOILED POTATOES 5 md Potatoes 1 sm Onion, halved and sl 1/4 Stick of butter Salt & Pepper to tas 1/2 ts Parsley Veg.
- shortening 1 Clove garlic, chopped
Directions
- Marinating the Ribs:
Directions
- Place country pork rib slices in a large container, such as a tupperware-type with a tight-fitting lid, add all ingredients for marinade.
- Cover and shake vigorously to mix.
- Refrigerate, overnight best but a few hours at the least.
- This is an adaptation to the class "Fireman's Field Days" marinade.
Directions
- Preparing the potatoes:
Directions
- Spread out two 3 ft.
- sheets of heavy duty aluminum foil, splic together to form one wide one.
- Rub vegetable shortening on center 2/3 of foil to prevent sticking.
- Slice potatoes, skin still on, onto foil food processor works wonders..).
- Season potato slices with remainder ingredients, slice butter over top.
- Carefully draw sides of foil together and crimp (don't pull apart seam on bottom!) and then roll up ends.
Directions
- Cooking:
Directions
- Get grill hot, place foil potatoes over high heat and cook for to 20 min.,
- then move to low-heat area, upper shelf, or keep warm in oven.
- (Check potatoes by unrolling top a bit and they should be soft, bottom layer browned well.)
Directions
- Keeping grill hot, lay out pork slices from marinade and grill Adjust temp for flaming/burning, not letting them fire or char.
- Turn baste, letting marinade cook on top of meat before turning again.
- The egg congeals on the hot surface of the ribs and helps to coat the ribs Continue turning and basting every few minutes until all marinade is g approx.
- 30-40 minutes.
- Cut into thickest part of a slice and check fo doneness - there should be no pink.
- The object of turning and basting to build up a coating of the cooked marinade on the meat, almost like crust.
- Meat will have a well-cooked appearance but should not be char black (don't let flames ignite marinade and burn it).
Directions
- Serve foil potatoes hot from foil (mmm, get the crispy ones on bottom, like potato chips!) and dive into the ribs.
- Add your favorite vegetable or corn on the cob for a great meal, any time of the year!
Directions
- From George Fassett, Cyberealm BBS Watertown NY 315-786-1120
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