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.
Serves 2.