Make the rub by combining the fennel, paprika, crushed red pepper, sage, rosemary, thyme and garlic with enough olive oil to barely bind the mixture together — it should be like a paste. Smear the herb rub over the entire surface of the ribs, then place on a rack-lined baking sheet uncovered in the refrigerator to cure for 24 to 48 hours. Bring back to room temperature before roasting.
Make the rub by combining the fennel, paprika, crushed red pepper, sage, rosemary, thyme and garlic with enough olive oil to barely bind the mixture together — it should be like a paste. Smear the herb rub over the entire surface of the ribs, then place on a rack-lined baking sheet uncovered in the refrigerator to cure for 24 to 48 hours. Bring back to room temperature before roasting.
Make the rub by combining the fennel, paprika, crushed red pepper, sage, rosemary, thyme and garlic with enough olive oil to barely bind the mixture together — it should be like a paste. Smear the herb rub over the entire surface of the ribs, then place on a rack-lined baking sheet uncovered in the refrigerator to cure for 24 to 48 hours. Bring back to room temperature before roasting.
Make the rub by combining the fennel, paprika, crushed red pepper, sage, rosemary, thyme and garlic with enough olive oil to barely bind the mixture together — it should be like a paste. Smear the herb rub over the entire surface of the ribs, then place on a rack-lined baking sheet uncovered in the refrigerator to cure for 24 to 48 hours. Bring back to room temperature before roasting.
Make the rub by combining the fennel, paprika, crushed red pepper, sage, rosemary, thyme and garlic with enough olive oil to barely bind the mixture together — it should be like a paste. Smear the herb rub over the entire surface of the ribs, then place on a rack-lined baking sheet uncovered in the refrigerator to cure for 24 to 48 hours. Bring back to room temperature before roasting.
Make the rub by combining the fennel, paprika, crushed red pepper, sage, rosemary, thyme and garlic with enough olive oil to barely bind the mixture together — it should be like a paste. Smear the herb rub over the entire surface of the ribs, then place on a rack-lined baking sheet uncovered in the refrigerator to cure for 24 to 48 hours. Bring back to room temperature before roasting.
Make the rub by combining the fennel, paprika, crushed red pepper, sage, rosemary, thyme and garlic with enough olive oil to barely bind the mixture together — it should be like a paste. Smear the herb rub over the entire surface of the ribs, then place on a rack-lined baking sheet uncovered in the refrigerator to cure for 24 to 48 hours. Bring back to room temperature before roasting.
Make the rub by combining the fennel, paprika, crushed red pepper, sage, rosemary, thyme and garlic with enough olive oil to barely bind the mixture together — it should be like a paste. Smear the herb rub over the entire surface of the ribs, then place on a rack-lined baking sheet uncovered in the refrigerator to cure for 24 to 48 hours. Bring back to room temperature before roasting.
