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 main dish. Serve with additional barbecue sauce, if desired.

• Preparation Time: 10 mins
• Cooking Time: 3 hr
• Total Time: 3 hr 10 mins
• Calories: 246 Calories

Ingredients

• aluminum foil
• 1 tablespoon seasoned salt, or to taste
• ¾ cup barbecue sauce, or to taste
• 1 ½ pounds pork rib tips

Recipe Instructions

Step 1

Preheat the oven to 250 degrees F (120 degrees C).

Step 2

Bake in the preheated oven for 15 minutes.

Step 3

Remove silver skin from the underside of rib tips if there. Rub seasoned salt all over meat.

Step 4

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.

Step 5

Bake foil-wrapped ribs in the preheated oven for 2 1/2 hours.

Step 6

Remove the pan from the oven and increase oven temperature to 350 degrees F (175 degrees C).

Step 7

Uncover and drain the pan, if necessary. Brush barbecue sauce over ribs.

Step 8

Flip ribs and brush with additional barbecue sauce; continue baking for another 15 minutes. Repeat this step two more times.

Step 9

Cut ribs into desired serving size, about 1 1/2 to 2 inches.

Step 10

Turn on the oven broiler. Set an oven rack about 6 inches from the heat source.

Step 11

Broil ribs until slightly charred, 2 to 3 minutes. Watch carefully to make sure they do not burn.