4 1/2 lb. rack fresh pork loin back ribs or country ribs or Texas ribs

Marinating Sauce:

1 cup vegetable oil
1/4 cup white vinegar
4 eggs
1 tbsp. salt
1/2 tsp. black pepper
3/4 tsp. Bell's seasoning
1 tbsp. parsley flakes
1/4 tsp. oregano
1/4 tsp. garlic powder

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 or at least a few hours.

Foiled Potatoes:

5 medium potatoes
2 tbsp. butter
1/2 tsp. parsley
1 clove garlic, chopped
1 small onion, halved and sliced
salt and pepper, to taste
vegetable shortening (Crisco)

Spread out two large sheets of heavy duty aluminum foil, splice together to form one wide one. Rub shortening on center 2/3 of foil to prevent sticking. Slice potatoes, skin still on, onto foil (a food processor is good for this). Season potato slices with remaining 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. Cover and grill ribs 5 to 6-inches from medium coals until ribs are done and meat begins to pull away from bone (about 195°F internal temperature). Serve with hot foiled potatoes.