I just tried this dry rub, and it’s yummy! Put the rub on the ribs and refrigerate overnight.  Cook the ribs in the oven or on the grill, using either a barbecue sauce or a mop for the last hour or so of cooking.

• 2 tbsp fennel seeds
• 2 tsp cumin seeds
• 1 tbsp coriander seeds 
• 1/2 cup brown sugar
• 2 tbsp kosher salt
• 2 tbsp smoked paprika
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 1 tbsp ground cayenne
• 1 tbsp black pepper
• 1 tbsp dried oregano
• 1 tbsp dry mustard

1. Toast the fennel, coriander and cumin seeds in a sauté pan until fragrant and oils have been released. Grind in a spice grinder until in powder form. Feel free to use ground spices if you prefer, but use a 1/2 tsp LESS of each.

2. Remove the thin, papery membrane from the back of each rack by inserting a knife under it. The best place to start is on one of the middle bones. Using a paper towel, or pliers to secure a grip and peel off the membrane.

3. In a small bowl whisk together the toasted/ground spices and all the remaining dry rub ingredients and rub all over ribs. Wrap the ribs back up in the butcher’s paper (it has a great wax interior side to keep juices from dripping out), and seal with aluminum foil. Place in the refrigerator for 24 hours.

   From:  Kevin’s Cooking, https://keviniscooking.com/dry-rub-pork-ribs/