Italian Sausage Baby Back Ribs |
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Prep Time: 20 Minutes Cook Time: 160 Minutes |
Ready In: 180 Minutes Servings: 2 |
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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. 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 |
1/2 teaspoon cayenne pepper |
glaze |
1/3 cup brown sugar |
1/3 cup orange juice |
1/3 cup rice wine vinegar |
1 tablespoon orange zest |
2 teaspoons hot chile paste, or to taste |
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.
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