1 slab pork back ribs
-- about 1-1/2 to 2 pounds
2 tablespoon black peppercorns
1 tablespoon fennel seed
1 tablespoon dried sage
1 teaspoon salt
Instructions:
In a 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 a covered kettle-style grill. Grill ribs over
indirect heat, turning a couple of times, for about 2 hours, until
meat is very tender.
