Add More Flavor To Your Ribs With Rubs

Ribs are welcome whether it’s Memorial Day or any day of the grilling season. You can add flavor to this slow-roasted favorite by using commercial rubs, such as garlic pepper or Cajun seasonings, or creating your own special blend.

Homemade rubs can be blended and kept in the pantry or put together at the last minute. This Scandinavian-inspired Fennel Pepper Rub, a combination of black peppercorns, fennel seed, dried sage and salt, will add succulent flavor to grilled ribs.

Serve the ribs with Dilled Cucumber Salad and Red and Yellow Potato Salad With Bacon (recipes courtesy of the National Pork Producers Council).

Fennel-Pepper Back Ribs

2 tablespoons black peppercorns

1 tablespoon fennel seed

1 tablespoon dried sage

1 teaspoon salt

1 slab pork back ribs, about 1-1/2 to 2 pounds

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

Yield: 2 servings.

Dilled Cucumber Salad

1 large cucumber, thinly sliced

1/2 red onion, thinly sliced

1/3 cup white vinegar

2 tablespoons vegetable oil

1/2 teaspoon seasoned salt

1 teaspoon sugar

1 teaspoon ground black pepper

4 tablespoons chopped fresh dill (or 1-1/2 teaspoons dried)

Place cucumber and onion in a shallow bowl. In a small bowl, combine the vinegar, oil, seasoned salt, sugar and pepper, stirring until the sugar dissolves. Pour over cucumbers and onions, stir in dill and toss gently. Let sit at room temperature for 1 hour.

Yield: 2 to 3 servings.

Red and Yellow Potato Salad With Bacon

1 large red potato

1 sweet potato

Salt and pepper, to taste

2 tablespoons white wine vinegar

4 teaspoons Dijon-style honey mustard

1/2 teaspoon hot pepper sauce

4 tablespoons olive oil

3 slices bacon

1/4 cup finely chopped celery

Peel potatoes and cut into 1/2-inch cubes; boil (or cook in a microwave oven) until just tender, about 7 to 8 minutes. Drain, season with salt and pepper, and place in a medium bowl.

Whisk together white wine vinegar, mustard, hot pepper sauce and olive oil.

Fry bacon; drain and crumble. Toss with potatoes, dressing and celery.

Yield: 2 servings.

MEMO: For a free recipe brochure, send a stamped, self-addressed, business-size envelope to “Rib Revelations,” NPPC, P.O. Box 10383, Des Moines, IA 50306.