Oven Baked Barbecue Rib Tips Recipe

Pork rib tips: These are the meaty ends of the spare ribs, perfect for slow cooking.

Barbecue sauce: Adds a sweet and tangy flavor to the rib tips.

Olive oil: Helps to coat the rib tips and allows the spices to adhere.

Garlic powder: Provides a subtle garlic flavor without the moisture of fresh garlic.

Onion powder: Adds a concentrated onion flavor to the rub.

Paprika: Gives a smoky and slightly sweet taste to the rib tips.

Salt: Enhances the overall flavor of the dish.

Black pepper: Adds a bit of heat and depth to the seasoning mix.

When applying the barbecue sauce to the rib tips, consider using a basting brush for even coverage. This ensures that every part of the meat gets a generous coating, enhancing the flavor and creating a beautiful glaze. Additionally, for a deeper flavor, you can marinate the rib tips in the barbecue sauce overnight before cooking.

• pork rib tips - Substitute with beef short ribs: Beef short ribs have a similar texture and flavor profile when slow-cooked, making them a suitable alternative.

• barbecue sauce - Substitute with teriyaki sauce: Teriyaki sauce provides a sweet and savory flavor that can complement the rib tips similarly to barbecue sauce.

• olive oil - Substitute with canola oil: Canola oil has a neutral flavor and a similar smoke point, making it a good alternative for cooking.

• garlic powder - Substitute with fresh minced garlic: Fresh minced garlic offers a more intense and aromatic garlic flavor.

• onion powder - Substitute with finely chopped onions: Finely chopped onions can provide a similar flavor and texture when cooked.

• paprika - Substitute with smoked paprika: Smoked paprika adds a similar color and a smoky flavor that enhances the dish.

• salt - Substitute with soy sauce: Soy sauce can add both saltiness and umami flavor to the dish.

• black pepper - Substitute with white pepper: White pepper has a similar heat and can be used as a direct substitute for black pepper.

• Allow the rib tips to cool completely at room temperature before storing.
• Transfer the cooled rib tips to an airtight container or wrap them tightly in aluminum foil or plastic wrap.
• Store the rib tips in the refrigerator for up to 3-4 days.
• For longer storage, place the wrapped rib tips in a freezer-safe bag or container, removing as much air as possible to prevent freezer burn.
• Label the container with the date to keep track of freshness.
• Freeze the rib tips for up to 2-3 months.
• To reheat, thaw the rib tips in the refrigerator overnight if frozen.
• Preheat your oven to 300°F (150°C).
• Place the rib tips on a baking sheet and cover with aluminum foil to retain moisture.
• Heat in the oven for 20-30 minutes or until warmed through.
• Alternatively, reheat the rib tips in a microwave-safe dish, covering with a damp paper towel to prevent drying out. Heat on medium power in 1-2 minute intervals until hot.

• Preheat your oven to 275°F (135°C).
• Place the leftover rib tips on a baking sheet lined with aluminum foil.
• Cover the rib tips with another piece of aluminum foil to keep them moist.
• Heat in the oven for about 20-30 minutes, or until the rib tips are warmed through.
• For a bit of extra flavor, brush on some additional barbecue sauce during the last 5 minutes of reheating.
• If you prefer a quicker method, you can reheat the rib tips in a microwave. Place them in a microwave-safe dish, cover with a microwave-safe lid or plastic wrap, and heat on medium power for 2-3 minutes, checking and stirring halfway through.
• Another option is to reheat the rib tips on a grill. Preheat the grill to medium heat, wrap the rib tips in aluminum foil, and grill for about 10-15 minutes, turning occasionally until heated through.

• Oven: Essential for baking the rib tips at a consistent temperature.

• Mixing bowl: Used to combine the olive oil and spices for the rub.

• Baking sheet: Holds the rib tips during baking.

• Aluminum foil: Covers the rib tips to keep them moist and tender during baking.

• Basting brush: Used to apply the barbecue sauce evenly on the rib tips.

• Tongs: Handy for handling the rib tips without burning yourself.

• Measuring spoons: Ensures accurate measurement of spices and olive oil.

• Knife: Useful for trimming any excess fat or unwanted parts from the rib tips.

• Cutting board: Provides a safe surface for trimming the rib tips.

• Oven mitts: Protects your hands when handling hot items from the oven.

Prepare the seasoning mix in advance: Combine the olive oil, garlic powder, onion powder, paprika, salt, and black pepper ahead of time and store in an airtight container.

Use pre-cut rib tips: Purchase pre-cut pork rib tips to save time on preparation.

Line the baking sheet: Use aluminum foil or parchment paper to line the baking sheet for easy cleanup.

Preheat the oven early: Start preheating your oven while you prepare the rib tips to save time.

Batch cook: Double the recipe and freeze half for a quick meal later.