Grilled Spareribs With Fennel Seeds And Herbs

• 1 1/2 tablespoons kosher salt
• 1 tablespoon fennel seeds
• 1 tablespoon chopped garlic
• 1 teaspoon chopped fresh sage
• 1 tablespoon chopped fresh rosemary
• 2 teaspoons pepper
• 2 teaspoons sweet Hungarian paprika
• 2 teaspoons chopped fresh thyme leaves
• 2 teaspoons ground fennel seeds*
• 2 racks (2 1/2 lbs. each) pork spareribs trimmed St. Louis-style, membrane removed, cut into 8- to 9-in. portions
• 2 tablespoons olive oil

1. 1. Combine all ingredients except for ribs and oil in a bowl. Rub ribs all over with oil and smear with seasonings, putting most on meaty side. Chill airtight at least 4 and up to 24 hours; let stand at room temperature during last hour. Meanwhile, scrunch each of 5 (1 1/2 ft.) sheets of foil into a log about 9 in. long; set aside.
2. 2. Prepare a grill for low (250u0b0 to 300u0b0) with a burner turned off (for gas) or coals pushed to sides of firegrate (for charcoal) to make an indirect-heat area. Put a 9- by 13-in. pan in the indirect-heat area.
3. 3. Set ribs with bone tips upright over drip pan, arranging foil logs between ribs to hold them up. Grill, covered, until meat is very tender when pierced and shrinks back 1/2 in. from tips of bones, 1 3/4 to 2 1/4 hours.
4. 4. Transfer ribs to a rimmed baking sheet and cover with foil. Let rest about 10 minutes, cut between bones, and serve.

kosher salt, fennel seeds, garlic, fresh sage, rosemary, pepper, sweet hungarian paprika, thyme, ground fennel seeds, pork spareribs, olive oil

Taken from www.epicurious.com/recipes/member/views/grilled-spareribs-with-fennel-seeds-and-herbs-52836011 (may not work)