Italian Sausage Baby Back Ribs

Italian Sausage Baby Back Ribs

Made  times
Chef John 23872

"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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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

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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.


  • 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.


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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...

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...

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