2 kg American-style pork ribs on the bone
¼ cup Dijon mustard
2 Tbsp sea-salt flakes
1½ Tbsp brown sugar
¼ cup fennel seeds, crushed
1½ Tbsp sweet smoked paprika
1½ Tbsp garlic powder
⅛ tsp freshly ground black pepper
⅓ cup extra virgin olive oil
- 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.
- 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.
- Serve ribs with Fast Ed’s Barbecue Rib Sauce and Shredded Vegetable Salad (see recipes below), if you like.