Italian Sausage Baby Back Ribs

Ingredients

• Servings: 2
• 2 racks baby back ribs, trimmed
• spice rub:
• 1 tablespoon fennel seeds
• 1 tablespoon ground black pepper
• 1 tablespoon 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

Recipe

Preparation Time: 20 mins Cook Time: 2 hrs 40 mins

Ready Time: 4 hrs


• preheat oven to 275 degrees f (135 degrees c). line a baking sheet with aluminum foil.
• combine fennel seeds, black pepper, sugar, garlic salt, kosher salt, and cayenne pepper in a small bowl.
• 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.
• 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.
• 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.
• increase oven temperature to 425 degrees f (220 degrees c) and line a baking sheet with aluminum foil.
• 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.
• bake glazed ribs for 5 minutes. flip, brush with remaining glaze, and bake until browned, 5 to 10 minutes.