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.