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Week Night Meals Main Dish

Fennel-Pepper Back Ribs

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  • Serves: 2
    Prep Method: Grilled
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  • 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. Can also be braised in the oven for 60-90 minutes and then finished on the grill.


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