This delicious salad of kale and Brussels sprouts is far better than it sounds.
| Prep Time: | 20 mins |
| Cook Time: | 2 hrs 40 mins |
| Additional Time: | 1 hr |
| Total Time: | 4 hrs |
| Servings: | 8 |
| Yield: | 2 racks |
Ingredients
- 2 racks baby back ribs, trimmed
- Spice rub:
- 1 tablespoon fennel seeds
- 1 tablespoon ground black pepper
- 1 tablespoon white sugar
- 1 tablespoon garlic salt
- 1 tablespoon kosher salt
- ½ teaspoon cayenne pepper
- Glaze:
- ⅓ cup brown sugar
- ⅓ cup orange juice
- ⅓ cup rice wine vinegar
- 1 tablespoon orange zest
- 2 teaspoons hot chile paste, or to taste
Instructions
- Preheat oven to 275 degrees F (135 degrees C). Line a baking sheet with aluminum foil.
- Combine fennel seeds, black pepper, sugar, garlic salt, kosher salt, and cayenne pepper in a small 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.
- 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.
- 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.
- Increase oven temperature to 425 degrees F (220 degrees C) and line a baking sheet with aluminum foil.
- 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.
- Bake glazed ribs for 5 minutes. Flip, brush with remaining glaze, and bake until browned, 5 to 10 minutes.
Nutrition Facts
| Calories | 436 kcal |
| Carbohydrate | 14 g |
| Cholesterol | 128 mg |
| Dietary Fiber | 1 g |
| Protein | 33 g |
| Saturated Fat | 10 g |
| Sodium | 1562 mg |
| Sugars | 12 g |
| Fat | 28 g |
| Unsaturated Fat | 0 g |
Reviews
A Family favorite. Leftover ribs are even better. I prepare a double recipe
Awesome with pasta.
Don’t be afraid to try this even thought the recipe is a bit unusual, it’s fabulous! I tweaked it a little because of the reviewers comments and personal preference. I used the same amount for the spice rub but doubled the glaze ingredients. Applied the rub 4 hours before cooking, refrigerated. Baked uncovered first 1 1/2 hours, then covered tightly with foil second 1 1/2 hours. Cooled, cut into individual ribs, tossed with glaze and broiled @ 425’( not too close to broiler) 10 mins. Added remaining glaze,tossed again, broiled 10 mins. Delicious!
Hands down- The best rib recipe I have ever had!! My parents and the whole family love the flavor, no exceptions thanks, Chef John!
Left out the fennel. Spiced it up a bit. Everyone loved them.
5/6, perfect score. Will make again.
This was a great alternative to the traditional way ribs are done rub and bbq sauces. This going to be the new favourite go to recipe. I served these with home made fries. Excellent
Some of the best ribs ever I brought the leftovers to work they want it for Xmas I won’t make them wait till then. Definitely a keeper
Better be good !
we really enjoyed this but felt like the sauce overpowered the sausage flavor.. i suggested to bf making the sauce again and using it on chicken wings.. he agreed.. i used sriracha for the chile garlic sauce and added some pinot grigio as i reduced the sauce a little too much.. still tasted great.. ty for the recipe
i have made this recipe many times, in my opinion the best short rib recipe around Chef John is the bomb, its a British term i am a retired french trained chef from London but i still cook for family and friends keep up the great work that you do John for many years to come CHEERS……………..
Very Tasty.
OMG these are so good! My fiancé loved these! I thought the orange glaze would be odd but it’s perfect with the fennel. The only complaint I have is that the ribs were a tad bit dry. I’ll do as another reviewer suggested & cover the ribs with foil while they cook for the first 1 1/2 hours. I served the ribs with twice baked potatoes & a green salad. Comfort food!
We loved it. I needed four times the amount of Glaze.
Simple and really enjoyable. Football food approved!
I made this for everyone out and the lake and it was a hit. I only made the recipe with half the chili paste for the kids, but still delicious. If you like a saucier rib (as I do), I would suggest making 1.5 – 2 times the glaze. Will definitely make again with extra glaze!
These are awesome, just the way Chef John posted them. The only deviation I made was that I couldn’t find hot chili paste, so I substituted chili garlic sauce. I’ve already made it twice in the last 2 months and have ribs waiting that I bought last night. Thanks for the recipe Chef.
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.
It does have the flavor of sausage. We loved it. I used all the ingredients as stated except for the amount of glaze. I was only making one rack of ribs but I made enough glaze for 2 racks and I am glad I did. I never would have had enough if I had cut that in half. The rub being cut in half for the 1 rack was fine. This is a keeper. Can’t wait to try it on friends to see the expression on their faces when they taste it. Thank you submitter.
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!
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.