Mellinas Jerk Rib Tips Recipes

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JERK RIB TIPS



Jerk Rib Tips image

You've gotta try these juicy, flavorful 'riblets'. I've been told that 'rib tips' are a Chicago thing. It's the top part of spare ribs, the 'rib tip'. There is a place in Chicago called Mississippi Rick's. They have the best Jamaican Jerk Rib Tips, this is very close to their Jerk Rib Tips. My family loves them. Serve with BBQ or jerk sauce, if you'd like.

Provided by AndAQT2

Categories     Meat and Poultry Recipes     Pork     Pork Rib Recipes

Time 1h35m

Yield 12

Number Of Ingredients 11

4 ounces light rum
3 tablespoons fresh lime juice
2 tablespoons brown sugar
1 tablespoon coarsely ground black pepper
2 ½ teaspoons sea salt
1 ½ teaspoons ground allspice
1 ½ teaspoons ground cinnamon
1 ½ teaspoons dried crushed thyme
¾ teaspoon cayenne pepper
¾ teaspoon ground cloves
6 pounds rib tips, cleaned and cut up

Steps:

  • Preheat the oven to 300 degrees F (150 degrees C).
  • Combine rum, lime juice, and brown sugar in a small bowl; set aside. Mix together black pepper, sea salt, allspice, cinnamon, thyme, cayenne pepper, and cloves in a small bowl.
  • Place rib tips in a resealable plastic bag and pour 1/2 of the spice mixture over them. Shake bag to coat evenly. Pour remaining spice mixture into the bag, reseal, and shake again to coat all pieces.
  • Remove rib tips from bag and place on a baking sheet. Reserve lime juice marinade for basting.
  • Bake in the preheated oven until meat pulls slightly away from bone, about 1 hour and 20 minutes, basting with lime juice marinade every 20 minutes.

Nutrition Facts : Calories 428.6 calories, Carbohydrate 3.5 g, Cholesterol 120 mg, Fat 30.2 g, Fiber 0.5 g, Protein 29 g, SaturatedFat 11.1 g, Sodium 460.6 mg, Sugar 2.3 g

RIB TIPS



Rib Tips image

Lem's and Barbara Ann's are the two best reasons we can think of for a trip to Chicago. Barbara Ann's links and Lem's rib tips with fries make a feast fit for royalty, and that's how you'll feel from first bite to last. James Lemon, proprietor, has lived on Chicago's South Side since he moved from Mississippi in 1942. Later he joined his other brothers to help run the barbecue joint established by the oldest brother, Miles, a.k.a. "Lem," in 1951. The brothers had a history of barbecuing hogs in a homemade brick pit their father built in their hometown, Indianola. Today James is the only surviving brother, and we're thankful he is still running the business. We're big fans of rib tips. There's no duplicating Lem's rib tips with "spicy gravy"-that's what Mother Lemon called her special barbecue sauce-but when you can't be in Chicago, we hope our rib tips and spicy sauce will provoke some good memories.

Provided by Food Network

Categories     main-dish

Yield Serves 4 to 6

Number Of Ingredients 20

1/4 cup packed light brown sugar
2 tablespoons seasoned salt
1 tablespoon chili powder
2 teaspoons finely ground black pepper
1 teaspoon cayenne
1 teaspoon Old Bay seasoning
1 teaspoon rubbed sage
1 teaspoon onion powder
1/3 cup ketchup
1/4 cup packed light brown sugar
2 tablespoons granulated sugar
2 tablespoons apple cider vinegar
1 tablespoon chili powder
1 teaspoon dry mustard
2 tablespoons Worcestershire sauce
1 teaspoon sea salt
1 teaspoon finely ground black pepper
1/2 teaspoon garlic powder
1/2 teaspoon ground celery seeds
4 pounds rib tips

Steps:

  • To make the dry rub, combine the brown sugar, seasoned salt, chili powder, pepper, cayenne, Old Bay, sage, and onion powder and blend well. Store in an airtight container in a cool, dark place until ready to use, for up to 6 months.
  • To make the barbecue sauce, combine the ketchup, sugars, vinegar, chili powder, dry mustard, Worcestershire sauce, salt, pepper, garlic powder, and celery seeds in a saucepan over medium heat, stirring to dissolve all the sugars. Heat, stirring occasionally, for 30 minutes. Cool to room temperature.
  • Set up your smoker to cook indirectly at 250 degrees F. Season the rib tips all over with the barbecue rub. Place on the smoker and barbecue for 4 to 5 hours, or until the ribs tear apart easily, basting with the sauce during the last 30 minutes of cooking.

JERK PORK SPARERIBS



Jerk Pork Spareribs image

Provided by Food Network

Categories     main-dish

Time 3h15m

Yield 4 servings

Number Of Ingredients 13

1 cup ketchup
1/2 cup soy sauce
1/3 cup barbecue sauce
1/3 cup minced fresh rosemary
3 tablespoons granulated sugar
1 tablespoon paprika
2 teaspoons ground cloves
1 teaspoon allspice
1 head garlic, minced
1 to 3 habanero chiles (depending on desired heat level), minced
Handful fresh cilantro, minced
Salt and black pepper
1 rack spareribs

Steps:

  • Combine the ketchup, soy sauce, barbecue sauce, rosemary, sugar, paprika, cloves, allspice, garlic, habaneros, cilantro, some black pepper and 1 tablespoon salt in a large bowl. Add the spareribs, turning to coat. If time permits, cover and marinate for 1 hour.
  • Preheat the oven to 325 degrees F. Transfer the ribs to a baking sheet and bake for 1 hour 45 minutes.

JERK RIBS



Jerk Ribs image

Harold Dieterle, the chef and an owner of two restaurants in Manhattan, Perilla and Kin Shop, cooks food that is often fiery and always immensely detailed. It resembles intricate music that is played very, very loud. This Jamaican-style jerk sauce is no exception. Its heat is towering, but it does not overwhelm the flavors that accompany the flames: thyme and allspice, along with wisps of caramelized sugar and a scent of rum. "You could serve it on chicken," Dieterle told me. "It's insane on ribs." Not to mention pork tenderloin and bluefish. Jerk tofu? That'd be terrific as well.

Provided by Sam Sifton

Categories     dinner, roasts

Time 3h30m

Yield 4 servings

Number Of Ingredients 20

1 medium-size bunch of scallions, trimmed and roughly chopped
1/2 small yellow onion, peeled and roughly chopped
4 cloves garlic, peeled
4 habanero peppers, stemmed and seeded
1 serrano pepper, stemmed and seeded
Kosher salt to taste
2 tablespoons dried thyme
1 tablespoon garlic powder
2 tablespoons ground allspice
1 teaspoon chipotle powder or habanero powder
1 teaspoon ground black pepper
1/2 teaspoon chile powder
1/2 teaspoon onion powder
1/2 teaspoon smoked Spanish paprika
1/4 teaspoon ground cinnamon
1 tablespoon dark brown sugar
1/4 cup soy sauce
1/4 cup dark rum
2 racks baby back ribs
Kosher salt and freshly ground black pepper

Steps:

  • Heat oven to 300. Place the scallions, onions, garlic and peppers into a food processor with a pinch of salt, and pulse to mince.
  • Add the spices, sugar and soy sauce, and blend for 15 to 20 seconds. Add the rum, and pulse to combine. Add water to thin the marinade, approximately 1/4 cup. Refrigerate for 30 minutes or until ready to use. (Covered tightly, the marinade will keep for a few days in the refrigerator.)
  • Slide the handle of a wooden spoon, or the edge of a butter knife, below the membrane on the back of each rack of ribs, and then use your fingers to grab it and pull it off. Season the ribs aggressively with salt and pepper.
  • Place each rack of ribs on a large sheet of aluminum foil, and slather with the jerk marinade. Wrap the ribs tightly in the foil, and place on a sheet pan in the oven for 90 minutes.
  • Remove the sheet pan from the oven, carefully unwrap the ribs and anoint again with the jerk marinade. Return the ribs, uncovered, to the oven, and continue roasting for an additional 90 minutes, or until the meat is crusty and has just begun to pull back from the bone. Remove ribs from oven, allow to rest 5 minutes, then slice into individual ribs and serve on a warmed platter.

OVEN-BAKED BARBECUE RIB TIPS



Oven-Baked Barbecue Rib Tips image

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

Provided by Bibi

Categories     Meat and Poultry Recipes     Pork     Pork Rib Recipes

Time 7h45m

Yield 6

Number Of Ingredients 3

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

Steps:

  • Remove silver skin from underside of rib tips, if it is there. Rub seasoned salt on both sides of the meat.
  • Line a baking pan with aluminum foil and place seasoned meat into the pan. Cover tightly with another piece of foil and refrigerate for at least 4 hours, up to overnight.
  • Preheat the oven to 250 degrees F (120 degrees C).
  • Bake in the preheated oven, covered and undisturbed, for 2 1/2 hours.
  • Remove 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. Return to the oven and bake for 15 minutes.
  • Turn ribs and brush with additional barbecue sauce; continue baking for another 15 minutes. Repeat this twice more, for a total of 1 hour baking time at 350 degrees F (175 degrees C). Remove from the oven and cut into desired serving size, about 1 1/2 to 2 inches.
  • Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
  • Broil in the preheated oven to develop a bit of char, 2 to 3 minutes, watching carefully to make sure they do not burn. Remove from the oven and serve.

Nutrition Facts : Calories 245.7 calories, Carbohydrate 11.8 g, Cholesterol 59.9 mg, Fat 15.1 g, Fiber 0.2 g, Protein 14.4 g, SaturatedFat 5.5 g, Sodium 854.5 mg, Sugar 8.1 g

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