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.



Recipe Summary

10 mins
3 hrs 35 mins
4 hrs
7 hrs 45 mins
6 servings


Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • 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.

Cook's Note:

You can use the Papa's Seasoning Salt recipe from this site, or your favorite rub.

Nutrition Facts

246 calories; protein 14.4g 29% DV; carbohydrates 11.8g 4% DV; fat 15.1g 23% DV; cholesterol 59.9mg 20% DV; sodium 854.5mg 34% DV. Full Nutrition