Description
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.
Ingredients
- 1 ½ pounds pork rib tips
- 1 tablespoon seasoned salt, or to taste
- ¾ cup barbecue sauce, or to taste
Instructions
- Remove silver skin from the underside of rib tips if there. Rub seasoned salt all over meat.
- Line a baking pan with aluminum foil; place seasoned meat into the pan. Cover tightly with another piece of foil and refrigerate for at least 4 hours to overnight.
- Preheat the oven to 250 degrees F (120 degrees C).
- Bake foil-wrapped ribs in the preheated oven for 2 1/2 hours.
- Remove the pan 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.
- Bake in the preheated oven for 15 minutes.
- Flip ribs and brush with additional barbecue sauce; continue baking for another 15 minutes. Repeat this step two more times.
- Cut ribs into desired serving size
- about 1 1/2 to 2 inches.
- Turn on the oven broiler. Set an oven rack about 6 inches from the heat source.
- Broil ribs until slightly charred
- 2 to 3 minutes. Watch carefully to make sure they do not burn.
Prep Time: 10 mins
Cook Time: 3 hrs 35 mins
Total Time: 7 hrs 45 mins
Servings: 6