Italian Sausage Baby Back Ribs
Serves: 2
Brad Rosenbaum
1 January 1970
Based on User reviews:
49
Spice
41
Sweetness
52
Sourness
37
mins
Prep time (avg)
5.8
Difficulty
Ingredients:
1 tbsp
Fennel Seed1 tbsp
Ground Black Pepper1 tbsp
White Sugar1 tbsp
Garlic Salt1 tbsp
Kosher Salt1 tsp
Cayenne Pepper1 cup
Brown Sugar1 cup
Orange Juice1 cup
Rice Wine Vinegar1 tbsp
Orange ZestDirections:
1
Preheat oven to 275 degrees F (135 degrees C)
2
Line a baking sheet with aluminum foil
3
Combine fennel seeds, black pepper, sugar, garlic salt, kosher salt, and cayenne pepper in a small bowl
4
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
5
Rub fennel seed mixture on both sides of ribs
6
Bake in the preheated oven for 1 1/2 hours
7
Flip ribs and bake until a fork inserts easily between the bones, 1 to 1 1/2 hours
8
Set aside to cool completely, about 1 hour
9
Combine brown sugar, orange juice, vinegar, orange zest, and hot chile paste in a saucepan over medium heat
10
Bring to a boil, reduce heat and simmer until reduced by half, about 5 minutes
11
Increase oven temperature to 425 degrees F (220 degrees C) and line a baking sheet with aluminum foil
12
Cut rib racks into individual ribs; toss with glaze in a large bowl until evenly coated
13
Place ribs on the prepared baking sheet
14
Reserve any additional glaze in the bowl for basting
15
Bake glazed ribs for 5 minutes
16
Flip, brush with remaining glaze, and bake until browned, 5 to 10 minutes