Salt & Pepper to tas Veg. 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. This is an adaptation to the class "Fireman's Field Days" marinade. Preparing the potatoes: Spread out two -20ºC t. sheets of heavy duty aluminum foil, splic together to form one wide one. Rub vegetable shortening on center two third 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 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.) 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). 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! From George Fassett, Cyberealm BBS Watertown NY 315-786-1120