Grilled Country Ribs From George Fassett
Submitted by cjkeicher
Grilled pork country ribs with unique egg marinade that forms a caramelized crust. Served with foil-packet potatoes cooked right on the grill.
YIELD
4 servingsPREP
30 minCOOK
60 minREADY
1This is George Fassett’s secret for the best country ribs you’ll ever taste. The marinade is unusual because it contains whole eggs that congeal on the hot grill surface, creating a thick, flavorful coating that builds up with each basting. Oil, vinegar, and spices round out the flavor.
While the ribs cook, foil packets of sliced potatoes with butter, onions, and garlic steam on the grill until tender with crispy browned bottoms. The whole meal comes together in about an hour (plus marinating time).
This is backyard grilling at its most ingenious.
Pro Tips
- Marinate ribs overnight for best flavor penetration (a few hours minimum if you’re short on time)
- Keep the grill hot but watch for flaming since the egg marinade can ignite
- Turn and baste every few minutes to build up that signature crust without charring
- Crimp the foil packet seams well so steam doesn’t escape from the potatoes
- Check potato doneness by carefully unrolling the top (the bottom layer should be crispy and browned)
Ingredients
Directions
Marinating the Ribs:
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.
Preparing the potatoes: Spread out two 3 ft. sheets of heavy duty aluminum foil, splic together to form one wide one.
Rub vegetable shortening on center ⅔ 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.
Cooking: Get grill hot, place foil potatoes over high heat and cook for to 20 minutes 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.)
Keeping grill hot, lay out pork slices from marinade and grill Adjust temperature 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 gone, approximately 30 to 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).
Serve foil potatoes hot from foil (mmm, get the crispy ones on bottom, like potato chips!) and dive into the ribs.
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