Recipe by 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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baby back ribs, trimmed
ground black pepper
rice wine vinegar
hot chile paste, or to taste
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 seeds in my mortar as done in the video. The recipe doesn't mention this. I used Huy Fong Chili Garlic Sauce, which is HOT, but the heat balanced out nicely with the sweetness of the sugar and orange juice. Everyone loved these, and they didn't last long!
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 crushing the fennel. As for the cooking method, it left the ribs a little drier than we like. Next time I would season them and double wrap in foil and cook low and slow as directed - then glaze and finish in the oven or on the grill. Overall, very good flavor, a little on the spicy side. Watch the amount of chili paste if you don't want them too spicy.
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 and I am glad I did. I never would have had enough if I had cut that in half. The rub being cut in half for the 1 rack was fine. This is a keeper. Can't wait to try it on friends to see the expression on their faces when they taste it. Thank you submitter.
* Percent Daily Values are based on a 2,000 calorie diet.
Italian Sausage Baby Back Ribs
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 364
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