Reheat the pork ribs in the oven or on the grill, wrapped in foil, until heated through. Set aside until cool enough to touch and remove meat from bones of half the rack.
Slice the remainder at each bone to toss onto the plates if you are feeling rugged, otherwise, chop all the meat.
Meanwhile, in a large skillet over medium-high heat, heat the oil to coat the pan. Toss in the potatoes and season with salt and pepper.
Cook for 10 minutes, stirring as needed, until starting to soften and crisp a bit. Add the red and green pepper and the onion to the pan and saute another 10 to 15 minutes, until potatoes are golden and crispy all over.
Stir in the chopped rib meat and toss to combine.
Meanwhile, in a separate greased pan, fry a couple of eggs to pile high on top as desired and toast and butter some bread.
Toss it all together on a platter and serve with a meaty rib for those who are feeling brave enough to take on brunch with a wet-nap.