2 sage leaves
1/2 cup of olive oil
4 to 6 medium potatoes
Freshly ground black pepper
Vegetable oil for the grill
Chopped fresh herbs for garnish: thyme, mint, parsley
2 to 3 tablespoons of fresh lemon juice
1/2 cup of cubed ham fat (optional)

To make the marinade, combine the kosher salt, thyme leaves, bay leaf, fennel seed, rosemary, mint leaves, sage leaf, garlic and olive oil. Marinate the pork ribs starting about a day before you plan to fire up the grill.
Make the herb flavored oil about 2 or 3 days in advance by combining the thyme, bay leaf, fennel seed, mint, sage, and olive oil. Use a clean glass jar or bottle with a non-reactive top. Set it aside in a cool place away from sunlight and shake the oil gently about twice a day.
About two hours before grilling, remove the ribs from the refrigerator, wipe off the excess marinade, and set aside, allow the meat to come up to room temperature.
Peel the potatoes and cut them into 1-inch thick slices and brush them lightly with herb-flavored oil. After the coals in your grill have burnt down to a nice white ash, brush the grill with the plain vegetable oil and arrange the ribs flat on the grill. Every 10 minutes or so turn and baste the ribs with the herb-infused oil.
Add the potatoes after the first 10 minutes or so and baste them well with the oil. Don't let them over cook, and turn them once during the grilling process. Cooking the ribs to well done will take about 45 minutes to an hour. If the potatoes start to get too cooked, move them to a cooler spot on the grill (if you have the room) or place them in a warm oven until the meat is ready.
Serve the pork hot with a sprinkling of fresh ground pepper, herbs and a squeeze or two of lemon juice. If you plan to flavor the meat with the rendered hot ham fat, simmer the fat in 3 tablespoons of water over low heat for about 15 or 20 minutes. When there are only cubes of fat and rendered fat left in the pan spread them on the ribs and potatoes during last 5 minutes or so of grilling.