Rib Tips Recipes

Steps:

• Mix brown sugar, chili powder, salt, pepper, garlic powder, and onion powder in a small bowl. Rub each rib with dry rub mixture until thoroughly coated. Let rest for 10 minutes.
• Mix BBQ sauce and liquid smoke until well combined.
• Place ribs in the slow cooker and pour BBQ sauce mixture evenly over ribs.
• Cook on Low until ribs are tender, 4 to 6 hours.
• Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
• Remove ribs from the slow cooker and baste with remaining BBQ sauce.
• Broil ribs in the preheated oven for 3 to 5 minutes on each side.

Steps:

• To make the dry rub, combine the brown sugar, seasoned salt, chili powder, pepper, cayenne, Old Bay, sage, and onion powder and blend well. Store in an airtight container in a cool, dark place until ready to use, for up to 6 months.
• To make the barbecue sauce, combine the ketchup, sugars, vinegar, chili powder, dry mustard, Worcestershire sauce, salt, pepper, garlic powder, and celery seeds in a saucepan over medium heat, stirring to dissolve all the sugars. Heat, stirring occasionally, for 30 minutes. Cool to room temperature.
• Set up your smoker to cook indirectly at 250 degrees F. Season the rib tips all over with the barbecue rub. Place on the smoker and barbecue for 4 to 5 hours, or until the ribs tear apart easily, basting with the sauce during the last 30 minutes of cooking.

Steps:

• Add water and vinegar to a multi-functional pressure cooker (such as Instant Pot®). Set trivet inside. Sprinkle rib tips with salt and BBQ rub and massage to coat. Set rib tips on top of the trivet. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 40 minutes. Allow 8 minutes for pressure to build.
• Release pressure using the natural-release method according to manufacturer's instructions, about 10 minutes. Unlock and remove the lid.
• Transfer rib tips to a baking dish and let cool for 5 minutes. Add barbecue sauce and stir to coat.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Grill rib tips for 6 minutes, turning once after 3 minutes.

Steps:

• Season rib tips with seasoned salt and garlic and place in the slow cooker.
• Cover and cook on Low for 5 hours.
• Remove meat from the slow cooker and skim the fat out of the cooking liquid. Add barbecue sauce and cola-flavored beverage; stir to combine. Add meat back into the slow cooker, cover, and cook on High until pork is tender and sauce has thickened to desired consistency, about 1 hour.

Steps:

• Preheat the oven to 300 degrees F (150 degrees C).
• Combine rum, lime juice, and brown sugar in a small bowl; set aside. Mix together black pepper, sea salt, allspice, cinnamon, thyme, cayenne pepper, and cloves in a small bowl.
• Place rib tips in a resealable plastic bag and pour 1/2 of the spice mixture over them. Shake bag to coat evenly. Pour remaining spice mixture into the bag, reseal, and shake again to coat all pieces.
• Remove rib tips from bag and place on a baking sheet. Reserve lime juice marinade for basting.
• Bake in the preheated oven until meat pulls slightly away from bone, about 1 hour and 20 minutes, basting with lime juice marinade every 20 minutes.

Steps:

• Heat a cast iron pan over medium-high heat. Add oil, ginger and pork rib tips, in that order, to the hot pan. Stir-fry ribs until the surface of the ribs turns golden on all sides, about 5 minutes.
• Pour enough boiling water on top of the ribs so the ribs are just covered with water. Cover with a lid and cook for 10 minutes. Remove lid and keep cooking until the water is almost absorbed, 5 to 20 minutes more. Be careful not to burn the ribs. Add rock sugar, vinegar, and soy sauce. Stir until well combined and cook until sauce thickens, 1 to 2 minutes.