Italian Sausage Baby Back Ribs

1. 1

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

2. 2

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

3. 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. 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. 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. 6

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

7. 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. 8

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

* Per serving · 4 servings · Values may vary.