Italian “Sausage” Baby Back Ribs

Name: Italian “Sausage” Baby Back Ribs
Prep time: 4 h
Cook time: 4 h
Total time: 4 h
Yield: 2
Cuisine: Mediterranean, Italian, European
Ingredients: 2 racks baby back ribs, trimmed; 79 milliliters brown sugar; 1 teaspoons cayenne pepper; 2 teaspoons hot chile paste, or to taste; 1 Tbsp fennel seeds; 1 Tbsp garlic salt; 1 Tbsp ground black pepper; 1 Tbsp kosher salt; 79 milliliters orange juice; 1 Tbsp orange zest; 79 milliliters rice wine vinegar; 1 Tbsp white sugar

The recipe Italian “Sausage” Baby Back Ribs could satisfy your Mediterranean craving in approximately 4 hours. One serving contains 218 calories, 2g of protein, and 1g of fat. This gluten free and dairy free recipe serves 2. Head to the store and pick up baby back ribs, kosher salt, orange juice, and a few other things to make it today.

Instructions

Preheat oven to 275 degrees F (135 degrees C). Line a baking sheet with aluminum foil.

Equipment you will use

Aluminum Foil

Baking Sheet

Oven

Combine fennel seeds, black pepper, sugar, garlic salt, kosher salt, and cayenne pepper in a small bowl.

Ingredients you will need

Cayenne Pepper

Black Pepper

Fennel Seeds

Garlic Salt

Kosher Salt

Sugar

Equipment you will use

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.

Ingredients you will need

Fennel Seeds

Ribs

Dry Seasoning Rub

Equipment you will use

Baking Sheet

Knife

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.

Ingredients you will need

Ribs

Equipment you will use

Oven

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.

Ingredients you will need

Orange Juice

Brown Sugar

Chili Paste

Orange Zest

Vinegar

Equipment you will use

Sauce Pan

Increase oven temperature to 425 degrees F (220 degrees C) and line a baking sheet with aluminum foil.

Equipment you will use

Aluminum Foil

Baking Sheet

Oven

Cut rib racks into individual ribs; toss with glaze in a large bowl until evenly coated.

Ingredients you will need

Glaze

Ribs

Equipment you will use

Bowl

Place ribs on the prepared baking sheet. Reserve any additional glaze in the bowl for basting.

Ingredients you will need

Glaze

Ribs

Equipment you will use

Baking Sheet

Bowl

Bake glazed ribs for 5 minutes. Flip, brush with remaining glaze, and bake until browned, 5 to 10 minutes.

Ingredients you will need

Glaze

Ribs

Equipment you will use

Oven

Equipment

Ingredients

Servings:

2racks

baby back ribs, trimmed 79milliliters

brown sugar 1teaspoons

cayenne pepper 2teaspoons

hot chile paste, or to taste 1Tbsp

fennel seeds 1Tbsp

garlic salt 1Tbsp

ground black pepper 1Tbsp

kosher salt 79milliliters

orange juice 1Tbsp

orange zest 79milliliters

rice wine vinegar 1Tbsp

white sugar

Recommended wine: Chianti, Trebbiano, Verdicchio

Italian works really well with Chianti, Trebbiano, and Verdicchio. Italians know food and they know wine. Trebbiano and Verdicchio are Italian white wines that pair well with fish and white meat, while Chianti is a great Italian red for heavier, bolder dishes. One wine you could try is Caposaldo Chianti. It has 5 out of 5 stars and a bottle costs about 13 dollars.