Italian Sausage Baby Back Ribs

This Italian sausage-spiced baby back ribs recipe delivers wonderful flavor, which is further highlighted by the spicy, sweet, and tangy orange glaze.

• Preparation Time: 20 mins
• Cooking Time: 2 hr 40 mins
• Total Time: 3 hr
• Calories: 436 Calories

Ingredients

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

Recipe Instructions

Step 1

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

Step 2

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.

Step 3

Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil.

Step 4

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

Step 5

Place rib racks on the prepared baking sheet; cut several shallow slits in membranes along backs of ribs with a sharp paring knife. Rub spice rub on both sides of rib racks.

Step 6

Bake in the preheated oven for 1 1/2 hours. Flip and bake until a fork easily inserts between bones, 1 to 1 1/2 hours more. Cool completely, about 1 hour.

Step 7

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

Step 8

Bake in the preheated oven for 5 minutes. Flip, brush with remaining glaze, and bake until browned, 5 to 10 minutes more.