Preheat your oven to 300°F and position a rack in the lower-middle section. While the oven heats, combine the toasted fennel seeds, garlic powder, smoked paprika, cumin, salt, and pepper in a small bowl. This dry rub will be the foundation of your ribs' flavor, so make sure the spices are evenly mixed and the fennel seeds are well crushed.

Pat the lamb ribs dry with paper towels, then generously coat them on all sides with the dry rub from Step 1, pressing it gently into the meat to ensure it adheres well. Place the seasoned ribs on a roasting rack set inside a roasting pan, then pour the water into the bottom of the pan (not over the ribs). Cover the entire pan tightly with foil to trap steam during the long, gentle braise.

Bake the covered ribs in the preheated 300°F oven for 2 hours. The low heat and steam will gently break down the connective tissue and render the fat, making the meat tender and succulent. I like to set a timer so I don't forget—this hands-off time is perfect for prep work or relaxation.

While the ribs are finishing their final hour of braising, whisk together the maple syrup, ketchup, BBQ sauce, brown sugar, Dijon mustard, and apple cider vinegar in a small bowl until smooth and well combined. This glossy glaze will caramelize beautifully on the ribs and add a sweet-savory finish.

Remove the ribs from the oven and carefully peel back the foil, releasing the steam away from you. Generously brush the ribs with the glaze from Step 4, then return them to the oven uncovered for 25 minutes. During this time, brush additional glaze onto the ribs every 7-8 minutes, building up layers of sticky, caramelized coating. I always reserve a bit of glaze to brush on right before serving—it gives the ribs an extra shine and flavor boost.