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 main dish. Serve with additional barbecue sauce, if desired.
Ingredients
- ½ pounds pork rib tips: 1 piece
- seasoned salt: 1 Tbsp (to taste)
- aluminum foil:
- barbecue sauce: 0.75 cup (to taste)
Metric Conversion
Stages of cooking
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Remove silver skin from the underside of rib tips if there. Rub seasoned salt all over meat.
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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.
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Preheat the oven to 250 degrees F (120 degrees C).
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Bake foil-wrapped ribs in the preheated oven for 2 1/2 hours.
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Remove the pan from the oven and increase oven temperature to 350 degrees F (175 degrees C).
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Uncover and drain the pan, if necessary. Brush barbecue sauce over ribs.
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Bake in the preheated oven for 15 minutes.
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Flip ribs and brush with additional barbecue sauce; continue baking for another 15 minutes. Repeat this step two more times.
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Cut ribs into desired serving size, about 1 1/2 to 2 inches.
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Turn on the oven broiler. Set an oven rack about 6 inches from the heat source.
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Broil ribs until slightly charred, 2 to 3 minutes. Watch carefully to make sure they do not burn.
