Chips and dips may be fine for regular season gridironaction, but when the playoffs roll around, and you need to go that extra yardto score a touchdown with your guests’ taste buds, these Italian sausage-spicedbaby back ribs are a proven big game performer. If only I could’ve somehowadded a few more forced football references into that intro.
Sweet and succulent pork ribs are never a bad addition tothe game day buffet, but they can get predictable with the same old rubs andsauces. Here we have all the baby back rib-y goodness you know and love, butwith the flavor profile of sweet Italian fennel sausage.
I know a lot of you wrap your ribs in foil for the initialslow/low cooking phase, as do I, but here we’re doing them uncovered to helpachieve a slightly chewier, more toothsome texture. These are still quitetender and juicy, but just not too soft, and falling off the bone.These really did have a wonderful flavor, which was furtherhighlighted by the spicy, sweet, and tangy orange glaze. My only regret wasthat I didn’t have any hotdog buns around, as I would have pulled out thebones, and served these just like a real sausage sandwich. There’s always anext time.
Anyway, I enjoyed all that rich and fancy holiday feastingas much as anyone, but now all I’m craving is a couch, a cold beer, and asimple plate of ribs…that tastes like sausage. I hope you give these a trysoon. Enjoy!
Ingredients for 2 racks of baby back ribs:2 trimmed racks of baby back pork ribsFor the rub:1 tbsp fennel seed, crushed fine1 tbsp freshly ground black pepper 1 tbsp garlic salt
1 tbsp sugar
1 tbsp kosher salt1/2 tsp cayenne or to tasteFor the glaze (simmer until reduced by half):1/3 cup brown sugar1/3 cup orange juice1/3 cup rice wine vinegar2 tsp hot chili sauce or to taste1 tbsp orange zest
- Bake ribs at 275 degrees F. for 2 1/2 to 3 hours or untilfork tender.- Cut, coat with glaze, and finish in a hot 425 degrees F. ovenuntil caramelized.Pin It Now!
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