Wrap the pork ribs in foil and reheat in the oven or on the grill until heated through.

Remove half of the rack's meat from the bones and set aside until cool enough to touch.

If you're feeling brave, slice the remainder at each bone to toss onto the plates; otherwise, chop all of the meat.

Meanwhile, heat the oil in a large skillet over medium-high heat until it coats the pan.

Season with salt and pepper and toss in the potatoes.

Cook for 10 minutes, stirring occasionally, until the vegetables begin to soften and crisp.

Sauté the red and green peppers, as well as the onion, for another 10 to 15 minutes, or until the potatoes are golden and crispy all over.

Toss in the chopped rib meat to combine.

Meanwhile, fry a couple of eggs in a separate greased pan to pile high on top as desired.

Toss everything together on a platter and serve with a tender rib.

Season with salt and pepper, if desired, and serve with buttered toast.