Ingredients
• 2kg American-style pork ribs on the bone
• 1⁄4 cup Dijon mustard
• 2 Tbsp sea-salt flakes
• 11⁄2 Tbsp brown sugar
• 1⁄4 cup fennel seeds, crushed
• 11⁄2 Tbsp sweet smoked paprika
• 11⁄2 Tbsp garlic powder
• 1⁄8 tsp freshly ground black pepper
• 1⁄3 cup extra virgin olive oil
Method
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Put ribs on a chopping board and spread with mustard. Combine salt, brown sugar, fennel, paprika, garlic powder and pepper in a bowl. Sprinkle over ribs, then rub into meat. Transfer ribs to a large zip-lock bag and seal. Refrigerate for at least 30 minutes, ideally 4 hours.
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Preheat a chargrill pan over a medium heat. Brush ribs with oil. Grill ribs for 10 minutes on each side or until caramelised and cooked through.
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Serve ribs with Fast Ed’s Barbecue Rib Sauce and Shredded Vegetable Salad (see recipes below), if you like.