Italian Sausage Baby Back Ribs

Italian Sausage Baby Back Ribs

Chef John 15809

"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."

Ingredients 4 h {{adjustedServings}} servings 535 cals

Serving size has been adjusted!

Original recipe yields 8 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 535 kcal
  • 27%
  • Fat:
  • 40.5 g
  • 62%
  • Carbs:
  • 13.7g
  • 4%
  • Protein:
  • 27.8 g
  • 56%
  • Cholesterol:
  • 138 mg
  • 46%
  • Sodium:
  • 1542 mg
  • 62%

Based on a 2,000 calorie diet

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  • Prep

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  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.
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Reviews 5

  1. 6 Ratings


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!

Baking Nana

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.

Arindam Gupta

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.