Grilled Spareribs with Fennel Seeds and Herbs
Meat expert Bruce Aidells drew on the Northern Italian heritage of Sonoma's founding wine families for this recipe, creating crisp-edged ribs that don't require additional sauce. You'll need a 9- by 13-in. drip pan for the grill. Look for his newest title, The Great Meat Cookbook (Houghton Mifflin Harcourt; $40), in October 2012. See "Secrets for Fantastic Ribs" and "Setting Up Your Grill" below.
- Time: 405 min
- Servings: 6
Source: Sunset Magazine
Ingredients
- tablespoons kosher salt
- tablespoon fennel seeds
- tablespoon chopped garlic
- teaspoon chopped fresh sage
- tablespoon chopped fresh rosemary
- teaspoons pepper
- teaspoons sweet Hungarian paprika
- teaspoons chopped fresh thyme leaves
- teaspoons ground fennel seeds*
- racks pork spareribs trimmed St. Louis-style, membrane removed, cut into 8- to 9
- tablespoons olive oil