Fennel-Pepper Back Ribs

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

In a blender or spice grinder, blend well the pepper, fennel, sage and salt to make the rub. Rub about 2 tablespoons, 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 courtesy of National Pork Producers Council
- Photo 1997 Copyright, The Associated Press