Fennel-Pepper Back Ribs
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.
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.
Makes 2 servings.
Recipe and photograph provided courtesy of National Pork Board.