Barbecued Rib Tips

My simple way to cook pork ribs, in this case rib tips! No barbecue grill needed!  I bought the ribs from my local Asian market here in Brooklyn. It was a long narrow strip so I had the butcher chop them into smaller pieces. Once I got them home I washed and trimmed away some of the excess fat. How you might season yours is up to you. This is how I cooked mine…

Ribs 800

Ingredients
1-lb of pork rib tips
½ tsp salt
3 cups of water
Two medium sized chopped garlic cloves
¼ tsp dried chili pepper flakes
1 tsp. Old bay seasoning or any rub that you like
1 cup of barbecue sauce
Scallions for garnish

Cooking directions

On the stovetop place your meat in a pot wide enough to spread out the meat. Add water, garlic, salt, chili peppers and Old Bay seasoning or any rub that you like.    The idea is to steam the meat so don’t let the water completely cover it. Bring to a boil then turn down to a very low simmer. Cover the pot and cook for 40 minutes then remove from the heat. Transfer the liquid to another container; let it sit for several minutes or so to allow the fat to rise to the top then skim it off. Transfer the meat into a shallow pan and cook at 250 degrees in a pre-heated oven for another 45 minutes, if needed add a little of the juice that you set aside earlier to avoid it from drying out. At this point the meat is fully cooked and it’s now time to add the barbecue sauce. I used a sauce that came right out of a bottle but it was a little too thick for my liking so I thinned it just a little with some of the juice that was left after the fat was skimmed from it. Pour the sauce over the meat and return it to the oven to cook at 350 degrees for an additional 20 minutes. You can determine if you want to change the amount of time you cook the ribs at this point based on how thick the sauce gets as the moisture in it evaporates. I like mine with a lot of sauce although some people only need a hint of barbecue flavoring. When it’s ready to plate up add the dark green end of the scallions as garnish. The meat was tender, delicious, and nicely coated with the sauce. The chili pepper flakes gave the ribs a nice heat. I paired this dish with an ice-cold glass of Japanese Sapporo beer.
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