Italian Sausage Baby Back Ribs Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: Feb. 4, 2013
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!
Was this review helpful? [ YES ]
4 users found this review helpful

Reviewer:

Photo by Spyce

Cooking Level: Expert

Home Town: Decatur, Illinois, USA
Living In: Waldorf, Maryland, USA
Reviewed: Jan. 27, 2014
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.
Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Photo by Allrecipes

Cooking Level: Expert

Home Town: Woodside, New York, USA
Living In: Linden, New Jersey, USA

My Profile | Cooks I Like
Reviews | Photos | Recipes | Menus | Blog

Reviewed: Jul. 5, 2014
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 delicious! Thank you so much for sharing the recipe - our July 4th gathering was a blast.
Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Photo by Arindam Gupta

My Profile | Cooks I Like
Reviews | Photos | Recipes | Menus | Blog

Photo by Baking Nana
Reviewed: Feb. 3, 2013
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.
Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

Photo by Baking Nana

Cooking Level: Expert

Living In: Corona, California, USA
Reviewed: May 25, 2014
Be aware, that aluminum, a known cause of alzheimer's, will transfer to your food while cooking.
Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

My Profile | Cooks I Like
Reviews | Photos | Recipes | Menus | Blog



 
ADVERTISEMENT
Go Pro!

In Season

Fresh Summer Meals
Fresh Summer Meals

Enjoy the bright days of summer with easy recipes.

Do Healthy Your Way
Do Healthy Your Way

Low-fat, low-carb, paleo, vegan. Get recipes for your lifestyle.

Subscribe Today! Only $7.99
Subscribe Today! Only $7.99

Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $7.99!

Related Videos

Italian “Sausage” Baby Back Ribs

These baby back ribs are rubbed with Italian sausage seasonings.

Baby Back Ribs

See how to make tender, fall-off-the-bone, oven-baked baby back pork ribs.

Boiled and Baked Baby Back Ribs

See a sensational shortcut method for making baby-back ribs.

Recently Viewed Recipes

You haven't looked at any recipes lately. Get clicking!
Quick Links: Recipe Box | Shopping List | More »
 
Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States