Italian Sausage Baby Back Ribs on the Char-Broil Big Easy

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”.

Italian Sausage Baby Back Ribs on the Char-Broil Big Easy

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.

Love your Big Easy as much I love mine? Check out my Big Easy Add-Ons page and my free Big Easy eCookbook!

Italian Sausage Baby Back Ribs on the Char-Broil Big Easy
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5 from 1 vote

Italian Sausage Baby Back Ribs on the Char-Broil Big Easy

was really impressed with how well these came out. Tender, juicy, and tasty. Just another reason that my Big Easy is one of my favorite “grills”.
Course Main
Cuisine American
Keyword Big Easy, Char-Broil, ribs
Prep Time 12 hours
Cook Time 1 hour 30 minutes
Total Time 13 hours 30 minutes
Servings 4
Calories 1058kcal

Ingredients

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

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

Instructions

  • 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.

Nutrition

Calories: 1058kcal | Carbohydrates: 104g | Protein: 56g | Fat: 47g | Saturated Fat: 17g | Trans Fat: 1g | Cholesterol: 196mg | Sodium: 16686mg | Potassium: 1217mg | Fiber: 3g | Sugar: 94g | Vitamin A: 389IU | Vitamin C: 28mg | Calcium: 235mg | Iron: 4mg

Nutritional values are approximate.

Baby Back Ribs on the Char-Broil Big Easy

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.

I’m usually a smoke-your-ribs kind of guy. My preferred rib is a St. Louis-style sparerib, cooked low-and-slow for up to 6 hours. The result is a tender, lightly smokey flavored, moist rib. That’s why I went into this experiment cooking baby back ribs on the Char-Broil Big Easy with a little skepticism (but an open mind).

These ribs were very tender, very moist and cooked perfect. The only thing they lacked was that smokey flavor. And of course you don’t get that lovely pink smoke ring you get from hours of low heat over smoke. A smokey BBQ rub and sauce helps make up for this if that’s what you’re hankering for. They’re basically trouble-free since the Big Easy is pretty much a light-it-up, load-it-up, and come-back-when-the-food-is-done cooker.

I’d make these ribs again. And again. You can fit 2 racks into the Big Easy (they have to be cut to fit as they have to be around 11″ or so or less in length), and you’ll need a set of Char-Broil Big Easy Rib Hooks (though you could fashion your own).

Hanging the ribs…

Here’s how the process came along.First, brined ribs are hung on rib hooks and placed into the basket.

Baby Back Ribs on the Char-Broil Big Easy Picture 1The first cook…

The ribs are cooked “naked” (no sauce, no rub) for 35 minutes.

Baby Back Ribs on the Char-Broil Big Easy Picture 2Foiled and cooked some more…

Next, the ribs are rubbed and foiled (not shown here) and cooked for another 45 minutes.

Sauced and served…

I removed them from the foil, sauced them, and cooked them a bit longer. Sliced and served!

Baby Back Ribs on the Char-Broil Big Easy 2

Also check out my Tony Roma’sSt. Louis-style, and Italian sausage ribs also made on the Big Easy. For a fantastic sauce for your ribs, make my copycat of Bulls Eye’s BBQ sauce. It’s great on it’s own or as a great basis for your own version.

Love your Big Easy as much I love mine? Check out my Big Easy Add-Ons page and my free Big Easy eCookbook!

Baby Back Ribs on the Char-Broil Big Easy 2
Print Pin
5 from 1 vote

Baby Back Ribs on the Char-Broil Big Easy

I’d make these ribs again. And again. You can fit 2 racks into the Big Easy (they have to be cut to fit as they have to be around 11″ or so or less in length).
Course Main
Cuisine American
Keyword Big Easy, Char-Broil, ribs
Prep Time 8 hours
Cook Time 1 hour 30 minutes
Total Time 9 hours 30 minutes
Servings 8
Calories 427kcal
Author Mike

Ingredients

  • 2 racks baby back ribs cut to 11″ in length (or use 1 rack, cut in half and halve the remaining ingredients below). Remove the membrane from the backs of the ribs and trim any large chunks of fat.
  • brine below
  • your favorite BBQ rub
  • your favorite BBQ sauce

For the brine

Instructions

  • Place the ribs into a large resealable container.
  • Stir together the brine ingredients and add to the ribs. Cover and refrigerate for 8 hours, turning occasionally.
  • Start up your Big Easy.
  • Cut small slits after the first rib in each “rack” and insert the rib hooks.
  • Place ribs into the cooker and cook for 35 minutes.
  • Remove ribs and place on large sheets of foil. Sprinkle with your favorite rub. Wrap ribs up in foil and seal well. Add more foil if you need.
  • Place ribs back onto the cooker and cook another 45 minutes.
  • Remove ribs and check for doneness. Meat should be pulled back from the bones and should bend easily.
  • Unfoil the ribs and brush with BBQ sauce.
  • Place back onto the cooker and cook until the sauce is warmed and the ribs are the desired color.
  • Let rest 10 minutes before slicing and serving.

Nutrition

Calories: 427kcal | Carbohydrates: 26g | Protein: 27g | Fat: 24g | Saturated Fat: 8g | Trans Fat: 1g | Cholesterol: 99mg | Sodium: 4849mg | Potassium: 489mg | Fiber: 1g | Sugar: 24g | Vitamin A: 32IU | Vitamin C: 1mg | Calcium: 68mg | Iron: 1mg

Nutritional values are approximate.

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