This rib tips recipe is cooked low and slow in the oven then popped on the grill to char and caramelize into fall-apart tender morsels smothered in tangy barbecue sauce.
Why this recipe works
Rib tips were once known as the “scraps” of a full rack of ribs. They’re the bottom portion containing cartilage that’s often requested to be trimmed off. You may also know them as brisket of the pork or riblets. The cartilage softens when it’s cooked slowly, turning them into ultra-tender meaty morsels, made even better when lightly charred on the grill and tossed in barbecue sauce. They’re arguably the most flavorful among ribs, for good reason!
These rib tips are one of the most requested recipes in this family. My oldest son took enough tips home for 3 meals and ate them all in one night! Enjoy them as an appetizer or as a complete meal with grilled corn on the cob on the side.
Ingredients you will need
Get all measurements, ingredients, and instructions in the printable version at the end of this post.
Ingredient Info and Substitution Suggestions
RIB TIPS – Rib tips are widely available nowadays in grocery stores. If you can’t seem to find them, you can ask the butcher to cut them for you from spare ribs.
RUB – We went with a simple salt mixture for our ribs. Quite often, less is more! However, if you have a favorite rib rub or other seasonings you like to use, simply replace our salt mixture with yours.
How to Make Rib Tips
These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.
- Rinse rib tips in cold water and pat dry with paper towels.
- Sprinkle the seasoning salt and garlic salt all over the rib tips.
- Place seasoned tips in a plastic gallon storage bag and let sit overnight in the refrigerator.
- Take ribs out of the refrigerator about 30 minutes before they are to go in the oven to allow them to come to room temperature.
- Preheat oven to 275 F.
- Line a baking sheet with aluminum foil. Place seasoned tips on the pan and cover tightly with more foil.
- Cook tips in preheated oven for 2 1/2 hours.
- About 15 minutes before the end of the baking time, preheat your grill to 350 F.
- Remove tips from oven. Using a fork, check for tenderness.
EXPERT TIP – You can continue to bake them for up to one more hour if you like them even more tender than they are. Just keep in mind that you will be saucing them and placing them on the grill and you don’t want them so tender that the meat is falling off the bone and down into your grill grates! - Brush rib tips with your favorite barbecue sauce.
- Place sauced tips on the grill and allow them to cook for 5 minutes. Turn them over and brush with sauce again, let cook for 5 minutes more.
- Remove tips to a cutting board. Cut into bite-sized pieces. Toss in additional barbecue sauce. Cover with foil and allow ribs to rest 5 minutes before serving.
Frequently Asked Questions & Expert Tips
No, you do not have to grill them, if you prefer, you can use your broiler to char and caramelize the rib tips. Just watch them carefully and don’t walk away. Your broiler works very quickly and you will only need them in for a few minutes.
Store leftover rib tips in an air-tight container kept in the refrigerator for 2-3 days.
Serving Suggestions
Rib tips can pass as an appetizer or as a meal all on its own. Serve with barbecue staples like corn on the cob, french fries, baked beans, and coleslaw.
More Pork Recipes
- Baked Pork Chops
- Sirloin Pork Roast
- Slow Cooker Pulled Pork
- Air Fryer Pork Tenderloin
- Pork Tenderloin Sandwiches
- Instant Pot Ribs
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Rib Tips
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
Print It Rate ItIngredients
- 3 pounds pork rib tips
- 1 Tablespoon seasoned salt we used Lawry's
- 1 Tablespoon garlic salt
- 1 bottle of barbecue sauce to taste
Things You’ll Need
Before You Begin
- Nutrition information does not include barbecue sauce.
- Cook until tender but not falling off bone, you want to be able to turn them on the grill without the meat falling off.
- If you prefer, you can use your broiler to char and caramelize the rib tips. Just watch them carefully and don’t walk away. Your broiler works very quickly and you will only need them in for a few minutes.
- We went with a simple salt mixture for our ribs. Quite often, less is more! However if you have a favorite rib rub or other seasonings you like to use, simply replace our salt mixture with yours.
- Store leftovers in an air-tight container kept in the refrigerator for 2-3 days.
Instructions
- Rinse rib tips in cold water and pat dry with paper towels.
- Sprinkle the seasoning salt and garlic salt all over the rib tips.
- Place seasoned tips in a plastic gallon storage bag and let sit overnight in the refrigerator.
- Take ribs out of the refrigerator about 30 minutes before they are to go in the oven to allow them to come to room temperature.
- Preheat oven to 275 F.
- Line a baking sheet with aluminum foil. Place seasoned tips on the pan and cover tightly with more foil.
- Cook tips in preheated oven for 2 1/2 hours.
- About 15 minutes before the end of the baking time, preheat your grill to 350 F.
- Remove tips from oven. Using a fork, check for tenderness.
- TIP: You can continue to bake them for up to one more hour if you like them even more tender than they are. Just keep in mind that you will be saucing them and placing them on the grill and you don’t want them so tender that the meat is falling off the bone and down into your grill grates!
- Brush rib tips with your favorite barbecue sauce.
- Place sauced tips on the grill and allow them to cook for 5 minutes. Turn them over and brush with sauce again, let cook for 5 minutes more.
- Remove tips to a cutting board. Cut into bite sized pieces. Toss in additional barbecue sauce. Cover with foil and allow ribs to rest 5 minutes before serving.
Nutrition
Chef Antoine Davis
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