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 pork back ribs (slab, 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.