SLOW COOKER PORK RIB TIPS
Cooking your rib tips in a slow cooker will give you tender, falling-off-the-bone ribs. Then finish them off under the broiler or throw them on the grill for a few minutes.
Provided by Yoly
Categories Meat and Poultry Recipes Pork Pork Rib Recipes
Time 4h30m
Yield 4
Number Of Ingredients 9
Steps:
- Mix brown sugar, chili powder, salt, pepper, garlic powder, and onion powder in a small bowl. Rub each rib with dry rub mixture until thoroughly coated. Let rest for 10 minutes.
- Mix BBQ sauce and liquid smoke until well combined.
- Place ribs in the slow cooker and pour BBQ sauce mixture evenly over ribs.
- Cook on Low until ribs are tender, 4 to 6 hours.
- Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
- Remove ribs from the slow cooker and baste with remaining BBQ sauce.
- Broil ribs in the preheated oven for 3 to 5 minutes on each side.
Nutrition Facts : Calories 453 calories, Carbohydrate 54.7 g, Cholesterol 59.9 mg, Fat 19.1 g, Fiber 1.7 g, Protein 14.9 g, SaturatedFat 6 g, Sodium 2060 mg, Sugar 39.9 g
MY LOVELY PORK ROAST (RIB TIP)
Made this for some friends this weekend and it was delicious! I used the rib tip because the bone gives it so much flavor and moisture, but the garnishing can be used on any pork roast. Enjoy!
Provided by Jujucooks
Categories Pork
Time 2h45m
Yield 4-5 serving(s)
Number Of Ingredients 7
Steps:
- Garnish the piece of meat in advance; it will give the flavor a lot more depth.
- Pat the roast dry with a paper towel.
- With a long thin knife, insert the cloves of garlic into the meat--two by the bone and the other two through the top of the meat.
- Rub a little olive oil on the surface;.
- Add salt and pepper, making sure you cover every sides.
- Sprinkle with half the fresh thyme. Roll tightly into a plastic wrap and leave in the fridge for at least 5 hours, or even over night.
- Preheat oven at 325°F.
- In roasting pan at medium high, heat the olive oil.
- Seize the meat for about one minute to two minute on each side, making sure all sides are nicely browned.
- Cover every side of the meat with the Dijon mustard; no need to cover the bone part.
- Sprinkle the rest of the thyme and add a bit of salt and pepper to taste.
- Cook uncovered for 2.5 hours or until the meat has reached 155°F.
- Cover with foil and let sit for 10 minutes before serving.
Nutrition Facts : Calories 330, Fat 12.3, SaturatedFat 3, Cholesterol 153.5, Sodium 887.9, Carbohydrate 2.5, Fiber 0.9, Sugar 0.2, Protein 49.9
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 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
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
HERBED PORK RIB ROAST
My husband, Dale, created this recipe, and it's become the specialty of the house. The seasoning also works well on pork chops, beef roast and chicken.
Provided by Taste of Home
Categories Dinner
Time 1h30m
Yield 8 servings.
Number Of Ingredients 6
Steps:
- Combine the garlic powder, onion powder, marjoram, parsley and cayenne; rub over roast. Place in a large shallow glass dish. Cover and refrigerate overnight. , Place roast bone side down in a shallow roasting pan. Bake, uncovered, at 350° 80-90 minutes or until a thermometer reads 145°. Let stand for 10 minutes before slicing.
Nutrition Facts : Calories 356 calories, Fat 24g fat (9g saturated fat), Cholesterol 111mg cholesterol, Sodium 88mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 0 fiber), Protein 30g protein.
ROSEMARY GARLIC PORK RIB ROAST WITH ROASTED CARROTS AND ONIONS
Steps:
- Preheat oven to 350°F.
- In a large roasting pan combine carrots and onions and sprinkle with bacon.
- Trim fat on pork roast to 1/4 inch thick. With a paring knife make shallow slits in fat about 1 inch apart and in each insert a garlic slice and a rosemary leaf cluster. Season roast with salt and freshly ground black pepper and arrange, fat side up, on vegetables. Roast pork and vegetables 1 hour and 20 minutes, or until pork registers 160°F. on a meat thermometer. Transfer pork to a platter and let stand 15 minutes.
- Pour off fat from pan. To pan with vegetables add water and cook over high heat, stirring to loosen brown bits, until most liquid is evaporated. Toss vegetables with parsley.
- Arrange vegetables on platter with pork and garnish with rosemary and parsley sprigs.
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