Ingredients Jump to Instructions ↓

  1. 1 Pork back ribs about 1-1/2 to 2 pounds 2 tablespoons 30ml Black peppercorns

  2. 1 tablespoon 15ml Fennel seed

  3. 1 tablespoon 15ml Dried sage

  4. 1 teaspoon 5ml Salt

Instructions Jump to Ingredients ↑

  1. Recipe 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.


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