The portions of the rib that are removed to create St. Louis ribs are known as rib tips. This is known as pork brisket by some butchers. Although there is a lot of cartilage in this cut, it becomes tender and flavorful when cooked slowly and low. I enjoy chopping them up into little pieces. These meaty chunks are a little simpler to handle than ribs, and they make a delicious appetizer or main dish because to their meaty, chewy texture. If desired, top the food with more barbecue sauce.
| Prep Time: | 10 mins |
| Cook Time: | 3 hrs 35 mins |
| Additional Time: | 4 hrs |
| Total Time: | 7 hrs 45 mins |
| Servings: | 6 |
Ingredients
- 1 ½ pounds pork rib tips
- 1 tablespoon seasoned salt, or to taste
- aluminum foil
- 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.
- You can use Papa’s Seasoning Salt recipe from this site or your favorite rub.
Nutrition Facts
| Calories | 246 kcal |
| Carbohydrate | 12 g |
| Cholesterol | 60 mg |
| Dietary Fiber | 0 g |
| Protein | 14 g |
| Saturated Fat | 6 g |
| Sodium | 855 mg |
| Sugars | 8 g |
| Fat | 15 g |
| Unsaturated Fat | 0 g |
Reviews
These were a big hit! Will definitely be making them again. Added green peppers and onion to mine. Thank you for the recipe!
It did not work for me. I do not know if it makes a difference if the ribs tips are cut before you cook them but I followed the recipe exactly especially the times and they came out dry. I wasted meat and my favorite sauce. They look good and well sauced until you bite into them…. just dry. Do I need to adjust the time since they are pre cut? I just want to make juicy, tender rib tips!
This recipe was absolutely delicious. I followed the recipe as it. I made my own homemade barbecue sauce from a recipe from this website. Also delish and easy. I nearly doubled the recipe as I had two 2.5lb bags of pork rib tips from Wild Fork. Great quality for $9.98 per bag. They were absolutely delicious. You do have to be very careful when broiling because they can burn quickly. When I told people they were baked in the oven, they didn’t believe me because of the char (from the oven) on the meaty, succulent rib tips. They thought they were grilled! They were delicious. I highly recommend. I added sliced green onions for aesthetic appeal. The vibrant green of the green onion against the reddish brown barbecue sauce was the most appealing. I will I will be making more this weekend for Labor Day weekend for the family. The ones I made last weekend I took as my contribution to a family outdoor gathering. I had to put a few aside for the Hubster.
Easy worth the wait. Excellent.
I despise all the waste when trimming a St. Louis cut for ribs. This recipe was the perfect solution, creating burnt end style treats!
Well worth the 3-1/2 hrs. Yummy!
Great