Slow Cooker BBQ Rib Tips Recipe

Rib tips: These are the small, flavorful pieces of meat trimmed from spare ribs.

Bbq sauce: A tangy and sweet sauce that forms the base of the recipe's flavor.

Brown sugar: Adds sweetness and helps to caramelize the sauce.

Garlic powder: Provides a subtle garlic flavor without the need for fresh garlic.

Onion powder: Adds a mild onion flavor to the sauce.

Smoked paprika: Gives a smoky depth to the dish, enhancing the BBQ flavor.

Salt: Enhances the overall flavor of the dish.

Black pepper: Adds a touch of heat and balances the sweetness.

When preparing rib tips for the slow cooker, consider searing them in a hot pan for a few minutes on each side before placing them in the slow cooker. This step will help to caramelize the meat and lock in the flavors, adding an extra layer of depth to your BBQ sauce.

• rib tips - Substitute with pork shoulder: Pork shoulder has a similar texture and flavor profile when slow-cooked, making it a suitable alternative.

• bbq sauce - Substitute with teriyaki sauce: Teriyaki sauce provides a sweet and savory flavor that can complement the dish similarly to BBQ sauce.

• brown sugar - Substitute with honey: Honey adds sweetness and a slight floral note, making it a good alternative to brown sugar.

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

• onion powder - Substitute with finely chopped onions: Finely chopped onions provide a fresh and slightly sweet flavor similar to onion powder.

• smoked paprika - Substitute with regular paprika: Regular paprika can be used if smoked paprika is unavailable, though it lacks the smoky flavor.

• salt - Substitute with soy sauce: Soy sauce adds saltiness along with umami, enhancing the overall flavor of the dish.

• black pepper - Substitute with white pepper: White pepper provides a similar heat and flavor, though it is slightly milder and less pungent.

• Allow the rib tips to cool completely before storing. This prevents condensation, which can lead to soggy meat.
• Transfer the cooled rib tips to an airtight container or heavy-duty freezer bags. If using bags, remove as much air as possible to prevent freezer burn.
• Label the container or bag with the date and contents. This helps you keep track of how long the rib tips have been stored.
• Store the rib tips in the refrigerator if you plan to eat them within 3-4 days. For longer storage, place them in the freezer where they can last up to 3 months.
• When ready to reheat, thaw frozen rib tips in the refrigerator overnight. This ensures even reheating and maintains the texture and flavor.
• Reheat the rib tips in the oven at 300°F (150°C) until warmed through, about 20-30 minutes. You can also reheat them in the microwave, but be sure to cover them to retain moisture.
• For an extra burst of flavor, brush additional bbq sauce on the rib tips before reheating. This keeps them moist and enhances the smoky taste.
• Serve the reheated rib tips with fresh vegetables, mashed potatoes, or a crisp salad for a complete meal.

• Preheat your oven to 300°F. Place the rib tips in an oven-safe dish, cover with aluminum foil to retain moisture, and heat for about 20-30 minutes until warmed through.
• For a quicker method, use the microwave. Place the rib tips on a microwave-safe plate, cover with a damp paper towel, and heat on medium power in 1-minute intervals until hot.
• If you prefer a stovetop method, heat a skillet over medium heat. Add a splash of bbq sauce or broth to the pan, then add the rib tips. Cover and heat for about 10 minutes, stirring occasionally.
• For a smoky flavor, 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.

• Mixing bowl: Use this to combine the bbq sauce, brown sugar, garlic powder, onion powder, smoked paprika, salt, and black pepper.

• Whisk: This will help you thoroughly mix the sauce and spices together.

• Slow cooker: The main appliance for cooking the rib tips slowly and evenly.

• Measuring cups: Essential for accurately measuring the bbq sauce and brown sugar.

• Measuring spoons: Necessary for measuring out the garlic powder, onion powder, smoked paprika, salt, and black pepper.

• Tongs: Useful for placing the rib tips into the slow cooker and for serving them once they are cooked.

• Cutting board: Handy for prepping the rib tips if they need to be trimmed or cut into smaller pieces.

• Knife: Needed for any trimming or cutting of the rib tips before cooking.

• Serving platter: Perfect for presenting the cooked rib tips alongside your favorite sides.

Prepare the sauce ahead: Mix the bbq sauce and spices the night before to save time in the morning.

Use pre-cut rib tips: Buy pre-cut rib tips to avoid the hassle of cutting them yourself.

Line the slow cooker: Use a slow cooker liner for easy cleanup.

Set and forget: Utilize the slow cooker's timer function to start cooking while you're away.

Double the recipe: Cook extra rib tips and freeze for a quick meal later.