Fennel-Pepper Back Ribs

Fennel-Pepper Back Ribs

Courtesy of National Pork Board 2 Servings • 10 Min. Prep Time • 2 Hrs. Cook Time


1-1/2 to 2 lb. rack pork back ribs
2 Tbsp. black peppercorns
1 Tbsp. fennel seed
1 Tbsp. dried sage
1 tsp. salt


1. In blender container or spice grinder, blend together well the pepper, fennel, sage and salt. Rub about 2 Tbsp. rub, or to taste, over all surfaces of ribs. Store any remaining rub in tightly covered jar.

2. Prepare banked fire in covered kettle-style grill. Grill ribs over indirect heat, turning a couple of times, for about 2 hrs., until meat is very tender.

* Recipe and photo courtesy of National Pork Board. For more recipes visit www.PorkBeInspired.com


Calories: 708; Total Fat: 54g; Saturated Fat: 20g; Cholesterol: 214mg; Total Carbs: 7g; Fiber: 3g; Protein: 46g; Sodium: 1350mg;