Note: This recipe was developed using the Char-Broil Big Easy Oil-Less Fryer. If you are cooking using the Char-Broil Smoker-Roaster Grill you should cook with the lid open and the temperature set to High. You might also need to adjust the cooking time.
A little bit ago I made Italian “sausage” baby back ribs on the Char-Broil The Big Easy for the first time. I was really impressed with how well they came out. Tender, juicy, and tasty. Just another reason that my Big Easy is one of my favorite “grills”.
I was looking for a different take on ribs, something other than the “usual” BBQ-flavor, when I came across a recipe for ribs with the flavor of Italian sausage (oh my!). I knew right then that I was going to make them on my Big Easy.
The resulting Italian “sausage” baby back ribs is fantastic. They taste just like Italian sausage, with a wonderful twist. Again, tender and juicy. And with the hint (not overpowering) of fennel and the other seasonings found in Italian sausage. The orange glaze is absolutely to die for. The brown sugar gives the ribs a bit of a crust, a crunchy exterior. The glaze is not overly sweet thanks to rice wine vinegar, orange juice and zest, and chile paste (yum! a nice kick!). These are some of the best ribs I’ve ever had or made, and I’ve made a lot of them, from on the grill, on the smoker, and now on the Big Easy.
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Italian Sausage Baby Back Ribs on the Char-Broil Big Easy
For the brine
- 2 racks baby back ribs trimmed to fit the Big Easy (alternatively, if you have a particularly large rack, just halve it and the remaining ingredients). Remove the membrane from the backs of the ribs and trim any large chunks of fat.
- 32 ounces apple cider or juice
- 1 tablespoon garlic minced
- 1/3 cup kosher salt
- 1/2 cup brown sugar loose packed
For the rub
- 2 tablespoons fennel seeds lightly ground
- 2 tablespoons ground black pepper
- 2 tablespoons sugar
- 2 tablespoons garlic salt
- 2 tablespoons kosher salt
- 1 teaspoon cayenne pepper
For the glaze
- 2/3 cup brown sugar
- 2/3 cup orange juice 2 big oranges
- 2/3 cup rice wine vinegar
- 2 tablespoons orange zest
- 1 tablespoon hot chili paste
- Place the ribs into a resealable container.
- In a medium bowl, combine the brine ingredients. Pour over the ribs and seal.
- Refrigerate 12 hours, turning the ribs occasionally.
- Fire up your big easy
- Attach ribs to the rib hooks. Attach ribs to the Big Easy and lower into the cooker. Cook 35 minutes.
- Meanwhile, make the rub by combining all ingredients.
- Rub ribs generously with the rub (being careful to not burn yourself on the rib hooks!). Wrap the ribs in foil, making sure that the rib hooks stick out enough to be used.
- Return ribs to the Big Easy and cook another 45 minutes.
- Meanwhile, make the glaze by combining all ingredients in a small saucepan. Bring to a boil and reduce to a simmer and simmer until reduced by half.
- Remove ribs from the Big Easy and remove the foil. Brush ribs on all sides with the glaze and return to the cooker for 10 minutes. Add more glaze and cook another 5 minutes or until the desired color is achieved.
- Let ribs rest 10 minutes before slicing.
Nutritional values are approximate.