Rib Tips Food
OVEN-BAKED BARBECUE RIB TIPS
Rib tips are the parts of the rib that are cut away to make St. Louis ribs. Some butchers call this the pork brisket. This cut has a lot of cartilage, but a low, slow cook softens the cartilage and makes it tasty. I like to cut them into small pieces. These meaty bits are a little easier to manage than ribs, and their meaty, chewy texture makes a great appetizer or a main dish. Serve with additional barbecue sauce, if desired.
Provided by Bibi
Categories Meat and Poultry Recipes Pork Pork Rib Recipes
Time 7h45m
Yield 6
Number Of Ingredients 3
Steps:
- Remove silver skin from underside of rib tips, if it is there. Rub seasoned salt on both sides of the meat.
- Line a baking pan with aluminum foil and place seasoned meat into the pan. Cover tightly with another piece of foil and refrigerate for at least 4 hours, up to overnight.
- Preheat the oven to 250 degrees F (120 degrees C).
- Bake in the preheated oven, covered and undisturbed, for 2 1/2 hours.
- Remove from the oven and increase oven temperature to 350 degrees F (175 degrees C).
- Uncover and drain the pan, if necessary. Brush barbecue sauce over ribs. Return to the oven and bake for 15 minutes.
- Turn ribs and brush with additional barbecue sauce; continue baking for another 15 minutes. Repeat this twice more, for a total of 1 hour baking time at 350 degrees F (175 degrees C). Remove from the oven and cut into desired serving size, about 1 1/2 to 2 inches.
- Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
- Broil in the preheated oven to develop a bit of char, 2 to 3 minutes, watching carefully to make sure they do not burn. Remove from the oven and serve.
Nutrition Facts : Calories 245.7 calories, Carbohydrate 11.8 g, Cholesterol 59.9 mg, Fat 15.1 g, Fiber 0.2 g, Protein 14.4 g, SaturatedFat 5.5 g, Sodium 854.5 mg, Sugar 8.1 g
BETH'S MELT IN YOUR MOUTH BARBECUE RIBS (OVEN)
I almost didn't want to share this ribs recipe because this is one of the dishes that I make that keep my sons coming back home! These can be done with baby back or regular pork ribs. I have also made split chickens this way. The ribs are tender, moist and just slide off of the bone. I know that your family will love them just as much as my family does. I noticed that some are unable to find hickory smoked salt. You can use smoked paprika or just brush the ribs with liquid smoke before applying the rub. The smoke flavor is nice because it helps give the ribs a cooked-on-the-grill flavor. Also, the easiest way to remove the membrane is to work a spoon, or I use the tips of my kitchen shears, into the bottom center of the membrane, work it back and forth to form a "pocket," then I slide my thumbs in and work the membrane off from the center outward to the ends.
Provided by BETHANY T.
Categories Pork
Time 3h15m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 300 degrees F. Line a baking sheet with two layers of foil, shiny side out.
- Peel off tough membrane that covers the bony side of the ribs.
- Season the ribs on both sides with salt and pepper. If using, divide the Hickory liquid smoke evenly over the ribs.
- In a medium bowl, combine the light brown sugar, paprika, garlic powder and ground red pepper. Apply the rub to all sides of the ribs.
- Lay ribs on the prepared baking sheet, meaty side down. BONE SIDE DOWN FOR GRILLING!
- Lay two layers of foil on top of ribs and roll and crimp edges tightly, edges facing up to seal.
- Transfer to the oven and = bake for 2-2 1/2 hours or until meat is starting to shrink away from the ends of the bone.
- Remove from oven.
- Heat broiler.
- Cut ribs into serving sized portions of 2 or 3 ribs.
- Arrange on broiler pan, bony side up.
- Brush on sauce.
- Broil for 1 or 2 minutes until sauce is cooked on and bubbly.
- Turn ribs over.
- Repeat on other side.
- Alternately, you can grill the ribs on your grill to cook on the sauce.
Nutrition Facts : Calories 1229.3, Fat 77, SaturatedFat 27.9, Cholesterol 278, Sodium 872.4, Carbohydrate 59, Fiber 1, Sugar 48.5, Protein 71.2
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