To prepare the rub, grind together the cumin and fennel seeds in a mortar and pestle or spice grinder. Add garlic, oregano, smoked paprika, chilli flakes, salt and pepper, crushed garlic, finely chopped rosemary and mix well. Rub this mixture all over the ribs then place in a clean dish, cover with foil and refrigerate for 2-3 hours, or overnight. When ready to cook, preheat the oven to 175°C. Place ribs in a roasting dish, squeeze over orange juice, wrap tightly with aluminium foil and cook in the oven for 1 hours, or until the meat is tender. Remove from the oven, brush ribs on both sides with Sticky BBQ sauce and place back in the oven and cook for a further 30 minutes. For the corn, mix together the softened butter, crushed garlic and chopped parsley. Spread ½ of this mixture over the corn on the cob and pan-fry in a griddle pan for 10-12 minutes turning around regularly to brown on all sides. When ready to serve, cut the 2 racks of ribs in half and serve onto 2 plates. Spread the hot corn with the remaining garlic butter and serve immediately.