New this month
Italian Sausage Baby Back Ribs

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."
Added to shopping list. Go to shopping list.


4 h servings 436 cals
Serving size has been adjusted!
Original recipe yields 8 servings


  • Calories:
  • 436 kcal
  • 22%
  • Fat:
  • 28.1 g
  • 43%
  • Carbs:
  • 13.7g
  • 4%
  • Protein:
  • 32.8 g
  • 66%
  • Cholesterol:
  • 128 mg
  • 43%
  • Sodium:
  • 1562 mg
  • 62%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.


Sort stores by

These nearby stores have ingredients on sale!
Find the closest stores
(uses your location)

May we suggest



{{model.addEditText}} Print
  • Prep

  • Cook

  • Ready In

  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.


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

Similar: RecipesVideosCategoriesArticles

Similar: {{title}} recipes videos categories articles


Read all reviews 9
Most helpful
Most positive
Least positive

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...

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...

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 ...

Simple and really enjoyable. Football food approved!

We loved it. I needed four times the amount of Glaze.

I made this for everyone out and the lake and it was a hit. I only made the recipe with half the chili paste for the kids, but still delicious. If you like a saucier rib (as I do), I would sugge...

Other stories that may interest you