Italian Sausage Baby Back Ribs
Source: All Recipes
Estimated Nutritional Profile
| Nutrient | Quantity |
|---|---|
| Protein (g) | 2.4981 |
| Energy (kCal) | 410.6397 |
| Carbohydrates (g) | 102.5826 |
| Total fats (g) | 1.4201 |
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Cuisine
European >> Italian >> Italian
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Dietary Style
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Preparation Time
Cooking Time - 160 minutes, Preparation Time - 20 minutes
- Source
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
Late Stage
Utensils Used
| 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. | ---------------------------------------------------------------------------
Estimated Nutritional Profile for Ingredients
| Ingredient Name | Quantity | Unit | State | Energy (kcal) | Carbohydrates | Protein (g) | Total Lipid (Fat) (g) |
|---|---|---|---|---|---|---|---|
| rack baby back rib | 2 | trimmed | - | - | - | - | |
| spice rub | - | - | - | - | |||
| fennel seed | 1 | tablespoon | 20.01 | 3.0328 | 0.9164 | 0.8625 | |
| black pepper | 1 | tablespoon | ground | 17.319000000000003 | 4.4126 | 0.7169 | 0.2249 |
| white sugar | 1 | tablespoon | 48.762 | 12.5975 | 0.0 | 0.0 | |
| garlic salt | 1 | tablespoon | - | - | - | - | |
| kosher salt | 1 | tablespoon | - | - | - | - | |
| cayenne pepper | 1/2 | teaspoon | 2.862 | 0.5097 | 0.1081 | 0.1554 | |
| glaze | - | - | - | - | |||
| brown sugar | 1/3 | cup | 278.6667 | 71.9327 | 0.08800000000000001 | 0.0 | |
| orange juice | 1/3 | cup | 37.2 | 8.5973 | 0.5787 | 0.1653 | |
| rice wine vinegar | 1/3 | cup | - | - | - | - | |
| orange zest | 1 | tablespoon | 5.82 | 1.5 | 0.09 | 0.012 | |
| chile paste | 2 | teaspoons | - | - | - | - |
- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.