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1
Place the ribs in a wide, heavy pot and pour over the milk and water in equal measure, then add the fennel seeds, dried ginger, cardamom, bay leaves, and salt. Bring to a gentle simmer over medium heat and cook uncovered for approximately 45 minutes, turning the ribs once — the milk draws the spice and salt steadily into the meat rather than letting seasoning sit only on the surface. The ribs are ready when a skewer meets no resistance at the bone, the flesh is completely tender, and the liquid has reduced and begun to coat the meat.
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2
Lift the ribs from the poaching liquid and set them on a rack to drain briefly, then reserve all drippings and any milk residue remaining in the pan. This is where the dish lives or dies: a rib that is not completely tender now will need so long in the hot ghee that the crust burns before the interior yields, and no subsequent step can correct it. The exterior will look pale and unimpressive at this stage — that is correct.
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3
Heat the ghee in a deep, heavy pan to 180 °C, then lower the drained ribs in batches without crowding so each rib fries freely and colours evenly rather than steaming against its neighbour. As the ribs fry, turning once, spoon the reserved milk-and-dripping residue over them — this baste feeds the crust with the concentrated spice and fat from the poach, building the deep gold and the characteristic flavour Tabak maaz is known for. Remove each rib when the crust is evenly golden and set; ghee is essential here because its milk solids carry a richness and colour that plain oil cannot give.
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4
Transfer the ribs immediately to the table, as the meat tightens and the crust loses its character as it cools. At the wazwan they are presented on rice in the communal trami and eaten by hand.