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Grilled Country Ribs From George Fassett














Trans-fat Free, Good source of fiber


Marinating sauce
1 cup vegetable oil
¼ cup white vinegar
4 large eggs
1 tablespoon salt
½ teaspoon black pepper
¾ teaspoon steak seasoning
Bell's seasoning
1 tablespoon parsley flakes
¼ teaspoon oregano
¼ teaspoon garlic powder
Foiled potatoes
5 medium potatoes
¼ each butter
½ teaspoon parsley leaves
1 clove garlic
1 small onions
halved and sl
1 x salt and black pepper
to taste
1 x vegetable shortening


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.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 352g (12.4 oz)
Amount per Serving
Calories 74472% of calories from fat
 % Daily Value *
Total Fat 60g 92%
Saturated Fat 9g 43%
Trans Fat 0g
Cholesterol 212mg 71%
Sodium 1827mg 76%
Total Carbohydrate 15g 15%
Dietary Fiber 4g 17%
Sugars g
Protein 20g
Vitamin A 6% Vitamin C 29%
Calcium 6% Iron 11%
* based on a 2,000 calorie diet How is this calculated?


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