Recipe courtesy of The Associated Press, copyright 1997
2.0 tablespoons black peppercorns
1.0 tablespoon fennel seed
1.0 tablespoon dried sage
1.0 teaspoon salt
1.0 slab pork back ribs, about 1.5 to 2 pounds
In a blender or spice grinder, blend well the pepper, fennel, sage and salt to make the rub. Rub about 2 tablespoons, or to taste, over all surfaces of ribs. Store any remaining rub in tightly covered jar.
Prepare banked fire in covered kettle-style grill. Grill ribs over indirect heat, turning a couple of times, for about 2 hours, until meat is very tender. Serves 2.