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This simple Scandinavian-inspired rub enhances the succulent flavor of pork back ribs, and eschews the addition of a sauce. Serve with dilled cucumber salad, potato salad and rye bread.

Fennel-Pepper Back Ribs

1 slab pork back ribs, about 1 1/2 to 2 pounds
2 tablespoons black peppercorns
1 tablespoon fennel seed
1 tablespoon dried sage
1 teaspoon salt

1. In blender container or spice grinder, blend together well the pepper, fennel, sage and salt.
2. Rub about 2 tablespoons rub, or to taste, over all surfaces of ribs. Store any remaining rub in tightly covered jar.
3. Prepare banked fire in covered kettle-style grill.
4. Grill ribs over indirect heat, turning a couple of times, for about 2 hours, until meat is very tender.

Serves 2.

Recipe and photograph provided courtesy of Pork: The Other White Meat.