Fennel-Pepper Back Ribs

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 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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