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Italian Sausage Baby Back Ribs

Chef John

"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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Ingredients

4 h servings 436 cals
Original recipe yields 8 servings (2 racks)

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Directions

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  • Prep

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  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.

Footnotes

  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts


Per Serving: 436 calories; 28.1 g fat; 13.7 g carbohydrates; 32.8 g protein; 128 mg cholesterol; 1562 mg sodium. Full nutrition

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Reviews

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I made these in my Showtime Rotisserie (about 1 1/2 hours). Divine! I don't use garlic salt so I swapped that for garlic powder. One tablespoon of Kosher salt was plenty. I ground the fennel see...

These are sticky and spicy tasty bites. The recipe does not state to crush the fennel seeds - I don't like whole fennel seed so I crushed mine and then watched the video to see Chef John crushi...

It does have the flavor of sausage. We loved it. I used all the ingredients as stated except for the amount of glaze. I was only making one rack of ribs but I made enough glaze for 2 racks a...

we really enjoyed this but felt like the sauce overpowered the sausage flavor.. i suggested to bf making the sauce again and using it on chicken wings.. he agreed.. i used sriracha for the chile...

OMG these are so good! My fiancé loved these! I thought the orange glaze would be odd but it's perfect with the fennel. The only complaint I have is that the ribs were a tad bit dry. I'll do as ...

These are awesome, just the way Chef John posted them. The only deviation I made was that I couldn't find hot chili paste, so I substituted chili garlic sauce. I've already made it twice in the ...

This recipe is a cracker! Huge success on first try - family loved it and the ribs went fast! Followed the instructions diligently - used a little more cayenne pepper than suggested - it was del...

Better be good !

i have made this recipe many times, in my opinion the best short rib recipe around Chef John is the bomb, its a British term i am a retired french trained chef from London but i still cook for...