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You'll need: Grill, 3 roasting trays, basting brush, spice grinder, heavy-duty aluminum foil
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Begin by toasting the fennel seeds in a dry pan over medium-high heat.
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Toast for 4 or 5 minutes, until they become fragrant; toss occasionally as they toast so they don't burn.
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Transfer to a spice grinder and grind to a fine powder.
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Rinse the ribs in cool water and pat dry with paper towels.
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Unless your butcher has already done so, remove the membrane from the back and trim off any excess fat.
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Combine the dry rub ingredients in a small bowl and mix well.
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Coat both sides of the meat with a heavy layer of the dry rub.
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Refrigerate overnight, uncovered.
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Heat half the grill to medium to create indirect heat.
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Set out a few large sheets of foil (one for each slab).
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Divide the sliced onion and thyme between the sheets and spread them out evenly.
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Place 1 rack on each sheet, meat side down, and fold the foil over to form a sealed pouch around each rack.
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Place each pouch on a roasting tray (to keep foil from getting pierced and letting steam out) and grill it over indirect heat for 2 hours.
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Open the foil and peel it back so the ribs are exposed.
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Carefully turn the meat over so the meat side is on top, then cook for 1 1/2 hours with the foil open.
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When done, the ribs will be tender and the meat will have shrunk back from the bones.
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For the last 10 minutes, remove the ribs from the foil and place them directly on the hot side of the grill.
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Brush with the Orange BBQ Sauce and allow the heat to caramelize the sauce and crisp the exterior, then flip the ribs and brush the other side for the final 5 minutes.
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Serve with additional sauce.
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Whisk together all the ingredients in a medium saucepan and simmer over medium-low heat for 25 to 30 minutes, until it reaches a ketchup-like consistency.
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Makes: About 1 1/2 cups
