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
- In blender container or
spice grinder, blend together well the pepper, fennel, sage and
salt.
- Rub about 2 tablespoons
rub, 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.
Recipe and photograph provided
courtesy of Pork: The Other White Meat.
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