Italian Sausage Baby Back Ribs recipe

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Ingredients

2 racks baby back ribs, trimmed
Spice rub:
1 tablespoon fennel seeds
1 tablespoon ground black pepper
1 tablespoon white sugar
1 tablespoon garlic salt
1 tablespoon kosher salt
½ teaspoon cayenne pepper
Glaze:
⅓ cup brown sugar
⅓ cup orange juice
⅓ cup rice wine vinegar
1 tablespoon orange zest
2 teaspoons hot chile paste, or to taste

Nutrition Info

436.1 calories
carbohydrate: 13.7 g
cholesterol: 127.6 mg
fat: 28.1 g
fiber: 0.6 g
protein: 32.8 g
saturatedFat: 10.3 g
servingSize: -
sodium: 1562.1 mg
sugar: 11.6 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 275 degrees F (135 degrees C). Line a baking sheet with aluminum foil.

  2. Combine fennel seeds, black pepper, sugar, garlic salt, kosher salt, and cayenne pepper in a small bowl.

  3. Place rib racks on the prepared baking sheet, cut several shallow slits in the membrane along the backs of the ribs with a sharp paring knife. Rub fennel seed mixture on both sides of ribs.

  4. Bake in the preheated oven for 1 1/2 hours. Flip ribs and bake until a fork inserts easily between the bones, 1 to 1 1/2 hours. Set aside to cool completely, about 1 hour.

  5. Combine brown sugar, orange juice, vinegar, orange zest, and hot chile paste in a saucepan over medium heat. Bring to a boil, reduce heat and simmer until reduced by half, about 5 minutes.

  6. Increase oven temperature to 425 degrees F (220 degrees C) and line a baking sheet with aluminum foil.

  7. Cut rib racks into individual ribs, toss with glaze in a large bowl until evenly coated. Place ribs on the prepared baking sheet. Reserve any additional glaze in the bowl for basting.

  8. Bake glazed ribs for 5 minutes. Flip, brush with remaining glaze, and bake until browned, 5 to 10 minutes.

Recipe Yield

2 racks

Recipe Note

These Italian sausage-spiced baby back ribs have a wonderful flavor, which is further highlighted by the spicy, sweet, and tangy orange glaze. Serve them up at your next game day party or potluck.

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