Italian Sausage Baby Back Ribs

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.