Fennel-Pepper Back Ribs

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.