This simple Scandinavian-inspired rub enhancesthe succulent flavor of pork back ribs, and eschews the additionof a sauce. Serve with dilled cucumber salad, potato salad andrye bread.
Recipe: Fennel-Pepper BackRibs
1 slab pork back ribs, about 1 1/2 to2 pounds
2 tablespoons black peppercorns
1 tablespoon fennel seed
1 tablespoon dried sage
1 teaspoon salt
Recipe and photograph provided courtesyof Pork: The Other White Meat.
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