Grilled Country Ribs From George Fassett Recipe

  MARINATING SAUCE  ===============
      1 c  vegetable oil
    1/4 c  white vinegar
      4    eggs
      1 T  salt
    1/2 t  black pepper
    3/4 t  bell's seasoning
      1 T  parsley flakes
    1/4 t  oregano
    1/4 t  garlic powder
  FOILED POTATOES  ================
      5 md potatoes
    1/4    stick of butter
    1/2 t  parsley
      1    clove garlic,chopped
      1 sm onion,halved and sl
      1    salt & pepper to tas
      1    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 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.

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 thehot 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, likepotato chips!) and dive into the ribs.  Add your favorite vegetable or cornon the cob for a great meal, any time of the year!

Grilled Crabmeat Flautas
 
      Yield: 5 Servings
 
      1    roasted tomato sauce,*
      8 oz crab meat,**
    1/2 c  green onions w/tops,sliced
      1 T  butter (or margarine)
    1/2 c  dairy sour cream
    1/2 c  monterey jack cheese,shred
     14 oz artichoke hearts,***
     10    flour tortillas,****

*     See Sowest 2 for recipe. ** Use 1 package of Frozen salad-
style imitation crabmeat, thawed *** Artichoke hearts should be drained and cut into quarters. Use one **** Flour tortillas should be 7 to 8 inches in diameter and be warm. Prepare Roasted Tomato Sauce; set aside. Cook crabmeat and onions in 1 Tbls of margarine over medium heat, stirring frequently, until onions are tender. Mix in cour
cream, cheese and artichoke hearts.  Spoon about 13 of a cup of the
mixture onto one end of each tortilla. Roll up tightly into a
cylinderical shape; secure with wooden picks.  Heat 2 Tbls of
margarine in 10-inch skilled over medium heat until hot and bubbly.
Cook 3 or 4 flautas in margarine, turning frequently, until golden
brown, about 5 minutes. Keep warm in 300 degree F. oven.
Repeat with remaining flautas, adding the remaining margarine as
needed.

Serve with warm Roasted Tomato Sauce.