Nothing gets the heart racing quite like the sizzle of spicy rib tips on the grill, a surefire way to kick your BBQ game up a notch. Whether you’re a seasoned pitmaster or a weekend warrior, these 20 fiery recipes promise to deliver the heat and flavor that’ll have everyone reaching for seconds. So, grab your apron—it’s time to turn up the temperature and dive into these mouthwatering creations!
Classic BBQ Rib Tips with Homemade Sauce
Bold flavors and tender bites define these BBQ rib tips, slathered in a sauce that’s equal parts sweet, smoky, and spicy. Perfect for summer grilling or a cozy indoor feast.
Ingredients
- 2 lbs pork rib tips (ask your butcher for the meatiest cuts)
- 1 cup ketchup (I swear by Heinz for its perfect balance of sweet and tangy)
- 1/4 cup apple cider vinegar (this adds a bright kick)
- 1/4 cup brown sugar (packed tight for that deep molasses flavor)
- 2 tbsp smoked paprika (the secret to that smoky depth)
- 1 tbsp garlic powder (because everything’s better with garlic)
- 1 tsp cayenne pepper (adjust if you’re heat-shy)
- 1/2 cup water (to smooth out the sauce)
Instructions
- Preheat your grill to 275°F—low and slow is the name of the game here.
- While the grill heats, mix ketchup, vinegar, brown sugar, paprika, garlic powder, cayenne, and water in a saucepan over medium heat. Stir until the sugar dissolves, about 5 minutes. Tip: Let the sauce simmer for an extra 5 minutes to thicken slightly.
- Place rib tips on the grill, bone side down. Brush generously with sauce. Close the lid and let them cook undisturbed for 1.5 hours. Tip: Resist the urge to peek—keeping the lid closed ensures even cooking.
- After 1.5 hours, flip the ribs, brush with more sauce, and grill for another 30 minutes. Tip: The ribs are done when the meat pulls away from the bone easily.
- Remove from grill, let rest for 10 minutes (this keeps them juicy), then slice and serve.
Kick back and enjoy ribs that are fall-off-the-bone tender, with a sauce that’s sticky, smoky, and just the right amount of spicy. Serve them piled high on a platter with extra sauce on the side for dipping—because more is always better.
Smoked Rib Tips with Apple Cider Glaze
Kick off your summer BBQ with these smoky, sweet rib tips that’ll have everyone asking for seconds. Perfectly tender with a sticky apple cider glaze, they’re a game-changer.
Ingredients
- 2 lbs pork rib tips – ‘The fattier, the better for that melt-in-your-mouth texture.’
- 1 cup apple cider – ‘Fresh from the farmers’ market if you can swing it.’
- 1/4 cup brown sugar – ‘Packs a punch of molasses flavor.’
- 2 tbsp apple cider vinegar – ‘For that tangy kick.’
- 1 tbsp smoked paprika – ‘The secret to that deep, smoky flavor.’
- 1 tsp garlic powder – ‘Because everything’s better with garlic.’
- 1/2 tsp cayenne pepper – ‘Just enough heat to keep things interesting.’
- Salt to taste – ‘I’m generous here to balance the sweetness.’
Instructions
- Preheat your smoker to 225°F. ‘Low and slow is the way to go.’
- Season the rib tips generously with smoked paprika, garlic powder, cayenne, and salt. ‘Don’t shy away from the rub—it’s your flavor foundation.’
- Place the ribs in the smoker. Smoke for 3 hours. ‘Patience pays off with perfect tenderness.’
- While the ribs smoke, simmer apple cider, brown sugar, and apple cider vinegar in a saucepan over medium heat until reduced by half, about 20 minutes. ‘Stir occasionally to prevent burning.’
- After 3 hours, brush the ribs with the apple cider glaze. Smoke for another 30 minutes. ‘This is where the magic happens.’
- Remove from smoker and let rest for 10 minutes. ‘Resist the urge to dive in—it’s worth the wait.’
Pull apart these ribs to reveal their juicy interior, glistening with glaze. Serve atop a pile of creamy coleslaw for a crunch contrast, or just dig in straight from the cutting board—no judgment here.
Honey Garlic Glazed Rib Tips
Savory meets sweet in these sticky, finger-licking rib tips that’ll have you coming back for seconds. **Bold flavors** and a **crispy finish** make this dish a crowd-pleaser.
Ingredients
- 2 lbs rib tips (ask your butcher for the meatiest cuts)
- 1/2 cup honey (local if you can—it makes a difference)
- 1/4 cup soy sauce (I swear by low-sodium for better control)
- 3 cloves garlic, minced (fresh is best, no jarred stuff here)
- 1 tbsp apple cider vinegar (adds a nice tang)
- 1 tsp smoked paprika (for that deep, smoky flavor)
- 1/2 tsp black pepper (freshly ground, please)
- 1 tbsp olive oil (extra virgin is my go-to)
Instructions
- Preheat your oven to 375°F—no rushing, let it get to temp.
- Heat olive oil in a large skillet over medium-high. Sear rib tips for 3 minutes per side until golden. Tip: Don’t overcrowd the pan—work in batches if needed.
- Whisk honey, soy sauce, garlic, vinegar, paprika, and pepper in a bowl. Tip: Taste the glaze now—adjust sweetness or saltiness if needed.
- Transfer ribs to a baking dish, pour glaze over, and toss to coat evenly.
- Bake for 25 minutes, flipping halfway. Tip: Baste with pan juices for extra gloss.
- Broil on high for 2-3 minutes until edges caramelize—watch closely to avoid burning.
The ribs come out **juicy inside**, with a **crispy, sticky crust**. Serve over steamed rice or with a crunchy slaw to cut through the richness.
Spicy Korean BBQ Rib Tips
Get ready to fire up your taste buds with these Spicy Korean BBQ Rib Tips—**bold flavors**, **quick prep**, and **unforgettable heat** that’ll have you coming back for more.
Ingredients
- 2 lbs pork rib tips (ask your butcher for the meatiest cuts)
- 1/2 cup gochujang (the spicy, funky heart of this dish)
- 1/4 cup soy sauce (I swear by Kikkoman for that perfect umami)
- 2 tbsp sesame oil (toasted, because why settle for less?)
- 3 tbsp brown sugar (for that caramelized crunch)
- 4 garlic cloves, minced (fresh only—no jarred stuff here)
- 1 tbsp grated ginger (peel it with a spoon, life-changing trick)
- 1/2 cup pineapple juice (trust me, it tenderizes like magic)
Instructions
- **Marinate the ribs**: In a bowl, whisk together gochujang, soy sauce, sesame oil, brown sugar, garlic, ginger, and pineapple juice. Coat the rib tips thoroughly. Cover and refrigerate for at least 4 hours, or overnight for maximum flavor.
- **Preheat your grill**: Fire it up to 375°F. Indirect heat is key here—you want slow, even cooking without charring the sugars too fast.
- **Grill the ribs**: Place them bone-side down on the grill. Close the lid and let them cook for 25 minutes. Flip once, then grill for another 20 minutes until sticky and caramelized.
- **Rest and serve**: Let the ribs rest for 5 minutes off the heat. This keeps them juicy. Slice between the bones and pile them high on a platter.
**Make it a meal**: These ribs are **sticky, spicy, and slightly sweet**—perfect with a cooling cucumber salad and steamed rice. Or, go wild and stuff them into bao buns for a next-level sandwich.
Cajun-Style Rib Tips with Creole Seasoning
Viral flavors hit different when they’re this bold—**Cajun-Style Rib Tips with Creole Seasoning** are your next obsession. Smoky, spicy, and utterly irresistible, they’re a weekend game-changer.
Ingredients
- 2 lbs pork rib tips (the meatier, the better—trust me)
- 2 tbsp extra virgin olive oil (my go-to for that perfect sear)
- 3 tbsp Creole seasoning (homemade or store-bought, but make it bold)
- 1 cup chicken broth (low-sodium keeps it balanced)
- 1 tbsp apple cider vinegar (for that tangy kick)
- 2 cloves garlic, minced (fresh is non-negotiable here)
Instructions
- **Preheat** your oven to 300°F—low and slow is the key to tender ribs.
- **Rub** the rib tips with olive oil, then **coat** them evenly with Creole seasoning. Don’t be shy—pack on that flavor.
- **Sear** the ribs in a hot skillet for 2 minutes per side until they’re golden brown. This locks in the juices.
- **Transfer** the ribs to a baking dish, **pour** in chicken broth and apple cider vinegar, and **scatter** minced garlic on top.
- **Cover** tightly with foil and **bake** for 2.5 hours. Tip: Check halfway to ensure they’re bathing in liquid.
- **Remove** the foil, **increase** oven temp to 400°F, and **bake** for 15 more minutes to crisp up the edges.
- **Let rest** for 10 minutes before serving. Tip: This lets the juices redistribute for maximum flavor.
Zesty and fall-off-the-bone tender, these rib tips are a flavor explosion. Serve them over creamy grits or with a side of pickled veggies for a Southern twist.
Slow-Cooked Rib Tips in Bourbon Sauce
Packed with flavor, these slow-cooked rib tips in bourbon sauce are your next weekend project. Trust me, the wait is worth it.
Ingredients
- 2 lbs rib tips – because more is always better.
- 1 cup bourbon – go for a mid-range bottle; it’s the star here.
- 1/2 cup brown sugar – for that perfect caramelization.
- 1/4 cup soy sauce – low sodium works best to control saltiness.
- 2 tbsp apple cider vinegar – adds a tangy kick.
- 3 garlic cloves, minced – fresh is non-negotiable.
- 1 tbsp smoked paprika – for that deep, smoky flavor.
- 1 tsp black pepper – freshly ground, please.
- 1/2 tsp cayenne pepper – adjust if you’re not into heat.
Instructions
- Preheat your oven to 300°F – low and slow is the game.
- In a bowl, whisk together bourbon, brown sugar, soy sauce, apple cider vinegar, garlic, smoked paprika, black pepper, and cayenne pepper. Tip: Taste the sauce now; adjust sweetness or heat to your liking.
- Place rib tips in a large baking dish. Pour the bourbon sauce over, ensuring each piece is well-coated. Tip: Let them marinate for 30 minutes if you have time.
- Cover the dish tightly with foil. Bake for 3 hours. Tip: Resist the urge to peek; keeping the steam in is crucial.
- Remove foil. Increase oven temperature to 375°F. Bake for another 30 minutes until the ribs are caramelized and sticky.
The ribs should fall apart at the slightest touch, with a sticky, glossy sauce clinging to every bite. Serve them over creamy mashed potatoes or with a crisp slaw to cut through the richness.
Tangy Mustard and Brown Sugar Rib Tips
Packed with flavor, these rib tips are a game-changer for your next BBQ. Tangy meets sweet in this foolproof recipe that’ll have everyone asking for seconds.
Ingredients
- 2 lbs pork rib tips (ask your butcher for the meatiest cuts)
- 1/2 cup yellow mustard (the tangier, the better)
- 1/4 cup brown sugar (pack it tight for that rich sweetness)
- 1 tbsp smoked paprika (my secret weapon for depth)
- 1 tsp garlic powder (no fresh garlic here—trust me)
- 1 tsp onion powder (for that subtle bite)
- 1/2 tsp cayenne pepper (just enough heat to notice)
- Salt to taste (I go heavy—ribs can take it)
Instructions
- Preheat your grill to 250°F. Low and slow is the name of the game.
- In a bowl, mix mustard, brown sugar, smoked paprika, garlic powder, onion powder, and cayenne. This is your glaze—taste it and adjust salt if needed.
- Pat rib tips dry with paper towels. Season both sides generously with salt.
- Place ribs on the grill, meaty side up. Close the lid and let them smoke for 2 hours. Tip: Keep a spray bottle of water handy to tame any flare-ups.
- After 2 hours, brush a thick layer of your glaze onto the ribs. Close the lid and cook for another 30 minutes. Tip: The sugar can burn, so keep an eye on the temp.
- Flip the ribs, glaze the other side, and cook for a final 30 minutes. Tip: The ribs are done when they’re tender but not falling apart.
- Remove from grill and let rest for 10 minutes. This lets the juices redistribute.
Kick back and enjoy ribs that are sticky, smoky, and just the right amount of spicy. Serve them piled high on a platter with extra glaze on the side for dipping—because why not?
Jerk-Style Rib Tips with Pineapple Salsa
Bold flavors collide in this dish—smoky, spicy jerk ribs meet sweet, tangy pineapple salsa. Perfect for summer grilling or a quick weeknight twist.
Ingredients
- 2 lbs pork rib tips (ask your butcher for the meatiest cuts)
- 1/4 cup jerk seasoning (I love Walkerswood for its authentic kick)
- 2 tbsp olive oil (extra virgin is my go-to for its fruity notes)
- 1 cup diced pineapple (fresh is best, but canned works in a pinch)
- 1/2 red onion, finely chopped (soak in cold water for 5 mins to mellow the bite)
- 1 jalapeño, seeded and minced (leave the seeds if you dare)
- 1/4 cup cilantro, chopped (stems and all for extra flavor)
- Juice of 1 lime (roll it first to get every last drop)
Instructions
- Preheat your grill to 375°F—medium-high heat is key for that perfect char.
- Toss rib tips with jerk seasoning and olive oil until evenly coated. Let marinate for 10 mins while the grill heats up.
- Grill ribs for 20 mins, flipping halfway. Look for a caramelized crust and juices running clear.
- While ribs cook, mix pineapple, red onion, jalapeño, cilantro, and lime juice in a bowl. Let salsa sit to meld flavors.
- Rest ribs for 5 mins off the grill—this keeps them juicy.
- Slice ribs between the bones, top with salsa, and serve immediately.
Hearty ribs with a fiery crust get balanced by the salsa’s bright acidity. Try stacking them on toasted buns with a slaw for a next-level sandwich.
Maple Glazed Rib Tips with Bacon Bits
Savory meets sweet in this finger-licking dish that’s perfect for your next BBQ or cozy night in. Maple Glazed Rib Tips with Bacon Bits are a game-changer, combining smoky, crispy, and sticky in every bite.
Ingredients
- 2 lbs pork rib tips (ask your butcher for the meatiest cuts)
- 1/2 cup pure maple syrup (the real deal—none of that pancake stuff)
- 1/4 cup brown sugar (packed, for that deep molasses kick)
- 1 tbsp smoked paprika (my secret weapon for smokiness)
- 1 tsp garlic powder (because everything’s better with garlic)
- 1/2 tsp cayenne pepper (just enough heat to keep things interesting)
- 4 strips thick-cut bacon, chopped (for that crispy, salty crunch)
- 1 tbsp apple cider vinegar (a splash to balance the sweetness)
- Salt and pepper (to season, but we’re generous here)
Instructions
- Preheat your oven to 300°F. Low and slow is the way to go for tender ribs.
- Season the rib tips generously with salt, pepper, smoked paprika, garlic powder, and cayenne. Rub those spices in like you mean it.
- Place the ribs on a baking sheet and bake for 2 hours. Patience is key—good things come to those who wait.
- While the ribs bake, cook the chopped bacon in a skillet over medium heat until crispy. Drain on paper towels and set aside. Bacon bits are the best part, so don’t skimp.
- In a small saucepan, combine maple syrup, brown sugar, and apple cider vinegar. Simmer over low heat for 5 minutes until slightly thickened. Stir constantly to prevent burning.
- After 2 hours, brush the ribs with the maple glaze and return to the oven for 15 minutes. Glaze again, then bake for another 15 minutes. Double glazing equals double the flavor.
- Remove from oven, sprinkle with bacon bits, and let rest for 5 minutes. This lets the flavors meld beautifully.
Caramelized, sticky, and packed with smoky-sweet flavors, these rib tips are a crowd-pleaser. Serve them piled high on a platter with extra glaze on the side for dipping—because more is more.
Sweet and Spicy Sriracha Rib Tips
Zesty doesn’t even begin to cover it—these Sweet and Spicy Sriracha Rib Tips are a flavor explosion waiting to happen. Perfect for game day or just because, they’re sticky, spicy, and seriously addictive.
Ingredients
- 2 lbs pork rib tips (the meatier, the better—trust me)
- 1/2 cup Sriracha (go for the classic rooster bottle for that authentic kick)
- 1/4 cup honey (local if you can, it makes a difference)
- 2 tbsp soy sauce (I always reach for low-sodium to control the salt)
- 1 tbsp minced garlic (freshly minced, please—none of that jarred stuff)
- 1 tsp smoked paprika (this is where the magic happens)
- 1/2 tsp ground black pepper (freshly ground for that extra oomph)
Instructions
- Preheat your oven to 300°F—low and slow is the key to tender ribs.
- In a bowl, whisk together Sriracha, honey, soy sauce, garlic, smoked paprika, and black pepper. Taste it—adjust the heat or sweetness if needed.
- Place rib tips in a baking dish and pour the sauce over, ensuring every piece is well-coated. Cover with foil.
- Bake for 2 hours, then remove foil and crank the oven to 400°F. Bake for another 15 minutes to caramelize the sauce.
- Let rest for 5 minutes before serving—patience pays off with juicier meat.
The ribs come out fall-off-the-bone tender with a glossy, sticky glaze that packs heat and sweetness in every bite. Serve them piled high on a platter with extra napkins—it’s gonna get messy.
Garlic Parmesan Rib Tips with Herbs
Get ready to elevate your snack game with these Garlic Parmesan Rib Tips with Herbs—**bold flavors**, **crispy edges**, and a **cheesy finish** that’ll have you licking your fingers.
Ingredients
- 2 lbs pork rib tips (ask your butcher for the meatiest cuts)
- 1/2 cup grated Parmesan cheese (the real deal, not the powdered stuff)
- 3 tbsp minced garlic (because more is always better)
- 2 tbsp olive oil (extra virgin for that fruity kick)
- 1 tbsp dried oregano (crush it between your fingers to wake it up)
- 1 tbsp dried basil (same as the oregano—give it a little love)
- 1 tsp salt (I use kosher for its clean flavor)
- 1/2 tsp black pepper (freshly ground, please)
Instructions
- Preheat your oven to 375°F—no rushing, let it get hot.
- Toss the rib tips with olive oil, salt, and pepper in a large bowl. Massage it in like you mean it.
- Spread the ribs on a baking sheet in a single layer. Crowding is the enemy of crispiness.
- Roast for 25 minutes, then flip each piece. This is where the magic starts.
- Mix Parmesan, garlic, oregano, and basil in a bowl. This is your flavor bomb.
- Sprinkle the Parmesan mix over the ribs, pressing lightly so it sticks.
- Return to the oven for 10 more minutes—watch for golden, bubbly cheese.
- Let rest for 5 minutes. Patience rewards you with juicy meat.
Amazingly crispy on the outside, tender inside, and packed with garlicky goodness. Serve these bad boys with a cold beer or over a pile of creamy mashed potatoes for the ultimate comfort meal.
Smoky Chipotle Rib Tips with Lime Zest
Hit the grill running with these Smoky Chipotle Rib Tips with Lime Zest—**bold flavors**, **minimal fuss**, and **maximum crunch**.
Ingredients
- 2 lbs pork rib tips (ask your butcher for the meatiest cuts)
- 3 tbsp chipotle powder (the smokier, the better)
- 1 tbsp garlic powder (freshly ground if you’re feeling fancy)
- 1 tsp salt (I swear by Himalayan pink for that extra mineral kick)
- 1/2 cup apple cider vinegar (for that tangy marinade base)
- 2 tbsp honey (local is my jam for its floral notes)
- Zest of 1 lime (save the juice for serving)
- 2 tbsp olive oil (extra virgin, always)
Instructions
- Preheat your grill to 275°F—low and slow is the name of the game.
- In a bowl, whisk together chipotle powder, garlic powder, salt, apple cider vinegar, honey, and olive oil to create a marinade.
- Coat the rib tips thoroughly with the marinade. Let them sit for at least 30 minutes—overnight if you’re planning ahead.
- Place the ribs on the grill, bone side down. Close the lid and let them smoke for 2.5 hours. **Tip:** Keep a spray bottle of water handy to tame any flare-ups.
- After 2.5 hours, check for doneness—the meat should pull away easily from the bone. **Tip:** If you’re unsure, a meat thermometer should read 190°F.
- Sprinkle lime zest over the ribs right before serving. **Tip:** A quick squeeze of fresh lime juice brightens everything up.
Velvety tender with a smoky-sweet crust, these rib tips are a textural dream. Serve them atop a heap of creamy coleslaw or with charred corn for a summer feast that’ll have everyone coming back for seconds.
Carolina-Style Vinegar-Based Rib Tips
Hit up your taste buds with these tangy, tender Carolina-Style Vinegar-Based Rib Tips. They’re smoky, they’re saucy, and they’re about to be your next BBQ obsession.
Ingredients
- 2 lbs pork rib tips (the meatier, the better—trust me)
- 1 cup apple cider vinegar (this is the tangy hero of the dish)
- 1/2 cup ketchup (for that sweet balance)
- 1/4 cup brown sugar (packed, because we’re not shy about sweetness)
- 1 tbsp hot sauce (I go for Texas Pete for that perfect kick)
- 1 tbsp Worcestershire sauce (umami in a bottle)
- 1 tsp smoked paprika (smoky flavors are non-negotiable)
- 1 tsp garlic powder (because garlic makes everything better)
- 1 tsp onion powder (its subtle sweetness is key)
- 1/2 tsp salt (to taste, but this is my sweet spot)
- 1/2 tsp black pepper (freshly ground, please)
Instructions
- Preheat your smoker to 250°F. Low and slow is the name of the game here.
- While the smoker heats, mix apple cider vinegar, ketchup, brown sugar, hot sauce, Worcestershire sauce, smoked paprika, garlic powder, onion powder, salt, and black pepper in a bowl. This is your magic sauce.
- Place the rib tips in the smoker. Smoke for 3 hours, flipping halfway through. The smoke is what gives these ribs their soul.
- After 3 hours, baste the ribs with half of your vinegar sauce. Smoke for another 30 minutes. This layers the flavors beautifully.
- Remove ribs from the smoker and let them rest for 10 minutes. Patience pays off with juicier meat.
- Slice the ribs between the bones, drizzle with the remaining sauce, and serve immediately. The contrast of the crispy edges and the tender meat is unreal.
Crunch into these ribs and get hit with a wave of smoky, tangy, sweet perfection. Serve them piled high on a platter with pickles and white bread for the ultimate Carolina BBQ experience.
Teriyaki Glazed Rib Tips with Sesame Seeds
Yield to the sizzle of these sticky-sweet teriyaki glazed rib tips—**charred edges**, **tender bites**, and a **sesame crunch** that’ll have you licking your fingers.
Ingredients
- 2 lbs pork rib tips (ask your butcher for the meatiest cuts)
- 1 cup soy sauce (I swear by Kikkoman for that deep umami)
- 1/2 cup brown sugar (pack it tight—this is where the glaze gets its shine)
- 1/4 cup mirin (a sweet Japanese staple that’s worth the aisle hunt)
- 2 tbsp grated ginger (fresh is non-negotiable)
- 3 garlic cloves, minced (the more, the merrier)
- 1 tbsp sesame oil (toasted for that nutty punch)
- 2 tbsp sesame seeds (save some for garnish—trust me)
Instructions
- **Marinate the ribs**: In a bowl, whisk soy sauce, brown sugar, mirin, ginger, and garlic. Pour over rib tips in a zip-top bag. Chill for 2 hours—overnight if you’re patient.
- **Preheat the oven**: Crank it to 325°F. Line a baking sheet with foil (easy cleanup wins).
- **Sear the ribs**: Heat sesame oil in a skillet over medium-high. Brown ribs in batches, 3 minutes per side—don’t crowd the pan!
- **Bake low and slow**: Transfer ribs to the baking sheet. Pour marinade over. Cover with foil. Bake for 1.5 hours until fork-tender.
- **Broil for glaze**: Uncover ribs. Broil on high for 5 minutes until edges caramelize—watch closely!
- **Garnish and serve**: Sprinkle sesame seeds. Serve over steamed rice or with pickled veggies for crunch.
Zesty, sticky, and unapologetically bold—these ribs are a **texture dream**. Pair with a crisp lager or go full fusion with a kimchi slaw.
Charred Rib Tips with Chimichurri Sauce
Outrageously tender and packed with smoky flavor, these rib tips slathered in vibrant chimichurri are your next grill obsession. Fire up the coals—this is hands-off cooking at its finest.
Ingredients
- 2 lbs pork rib tips (ask your butcher for the meatiest cuts)
- 1/4 cup extra virgin olive oil (the good stuff makes a difference)
- 3 garlic cloves, minced (fresh is non-negotiable)
- 1 cup packed fresh parsley (stems are fine, they add texture)
- 1/4 cup red wine vinegar (apple cider vinegar works in a pinch)
- 1 tsp crushed red pepper flakes (adjust if you’re heat-shy)
- 1 tsp kosher salt (plus more for seasoning the ribs)
- 1/2 tsp freshly ground black pepper (pre-ground lacks punch)
Instructions
- Preheat your grill to 300°F, aiming for indirect heat. Tip: Soak wood chips for smoke if you’re feeling fancy.
- Season rib tips liberally with salt and pepper. No shyness here—flavor needs to penetrate.
- Place ribs on the cooler side of the grill. Close the lid and let them low-and-slow for 2 hours. Tip: Resist peeking; trust the process.
- While ribs cook, blend olive oil, garlic, parsley, vinegar, red pepper flakes, salt, and black pepper into a rough sauce. Tip: Pulse, don’t puree, for the best texture.
- After 2 hours, crank the grill to 450°F. Move ribs to the hot side and char each side for 2 minutes—this isn’t the time to multitask.
- Transfer ribs to a platter, drizzle with chimichurri, and let rest for 5 minutes. Tip: This rest is crucial for juicy meat.
Charred edges give way to succulent meat, while the chimichurri cuts through richness with herby zing. Crank up the summer vibes by serving these straight off the grill with icy beers and cornbread wedges.
Buffalo-Style Rib Tips with Blue Cheese Dip
Make your taste buds dance with these fiery Buffalo-Style Rib Tips paired with a cool Blue Cheese Dip. Perfect for game day or any day you crave bold flavors.
Ingredients
- 2 lbs pork rib tips (ask your butcher for the meatiest cuts)
- 1 cup Frank’s RedHot Sauce (no substitutions, this is the OG)
- 1/2 cup unsalted butter (melted, because we’re not monsters)
- 1 tbsp garlic powder (for that punch)
- 1 tbsp smoked paprika (smoky beats sweet here)
- 1 cup blue cheese crumbles (the chunkier, the better)
- 1/2 cup sour cream (full-fat, let’s live a little)
- 1/4 cup buttermilk (for tang and thinness)
- 1 tsp Worcestershire sauce (umami bomb)
- 1/2 tsp salt (just enough to elevate)
Instructions
- Preheat your oven to 300°F. Low and slow is the rib tip mantra.
- Season rib tips with garlic powder and smoked paprika. Massage those spices in like it’s your job.
- Place ribs on a baking sheet, cover tightly with foil, and bake for 2 hours. Tip: Foil keeps the moisture locked in.
- While ribs bake, mix blue cheese, sour cream, buttermilk, Worcestershire, and salt in a bowl. Stir until just combined—overmixing makes it sad. Tip: Let it chill in the fridge; flavors marry better cold.
- Remove ribs from oven, crank heat to 400°F. Uncover and bake for 20 more minutes to crisp up.
- Whisk together Frank’s and melted butter in a bowl. Dunk each rib tip in the sauce, ensuring full coverage.
- Broil ribs for 3-5 minutes until sauce caramelizes. Watch closely—it goes from golden to gone in seconds. Tip: This step is non-negotiable for that sticky, finger-licking finish.
Juicy, tender ribs meet a creamy, tangy dip in this match made in flavor heaven. Serve with extra napkins and a side of celery sticks for the full Buffalo experience.
Barbecue Rib Tips with Peach Bourbon Glaze
Dig into the ultimate summer showdown with these Barbecue Rib Tips slathered in a Peach Bourbon Glaze that’s sticky, sweet, and smoky all at once.
Ingredients
- 2 lbs pork rib tips (ask your butcher for the meatiest cuts)
- 1 cup ketchup (I swear by Heinz for that classic BBQ base)
- 1/2 cup peach preserves (the chunkier, the better for texture)
- 1/4 cup bourbon (a splash for the glaze, a sip for you)
- 2 tbsp apple cider vinegar (it’s all about that tangy balance)
- 1 tbsp smoked paprika (for that deep, smoky whisper)
- 1 tsp garlic powder (no fresh garlic here—trust me)
- 1/2 tsp cayenne pepper (just enough to tingle, not torch)
- Salt and freshly ground black pepper (season like you mean it)
Instructions
- Preheat your grill to 275°F—low and slow is the name of the game.
- Season rib tips liberally with salt, pepper, smoked paprika, and garlic powder. Let them sit for 10 minutes to absorb the flavors.
- While the grill heats, whisk ketchup, peach preserves, bourbon, apple cider vinegar, and cayenne in a bowl. Set aside half for serving.
- Place rib tips on the grill, meaty side up. Close the lid and let them smoke for 2 hours, resisting the urge to peek.
- Brush the ribs with the glaze every 20 minutes for the last hour of cooking, building layers of flavor.
- Pull the ribs when they’re tender and the glaze is caramelized—about 3 hours total.
- Let them rest for 10 minutes before slicing. This keeps all those juicy flavors locked in.
Now, the ribs are fall-off-the-bone tender with a glaze that’s the perfect mix of sweet, spicy, and smoky. Serve them piled high on a platter with extra glaze for dipping, or chop them up for the ultimate BBQ nachos.
Herb-Crusted Rib Tips with Lemon Butter
Here’s how to make herb-crusted rib tips that’ll have everyone begging for seconds. **Bold** flavors, **crispy** edges, and a **zesty** lemon butter finish—this is your next crowd-pleaser.
Ingredients
- 2 lbs rib tips (ask your butcher for the meatiest cuts)
- 1/4 cup extra virgin olive oil (my go-to for richness)
- 2 tbsp fresh rosemary, finely chopped (trust me, fresh makes a difference)
- 2 tbsp fresh thyme leaves (skip the dried stuff here)
- 1 tbsp garlic powder (for that deep, savory kick)
- 1 tsp salt (I use sea salt for a cleaner taste)
- 1/2 tsp black pepper (freshly ground, please)
- 4 tbsp unsalted butter, melted (salted works in a pinch)
- Zest of 1 lemon (brightens everything up)
- 1 tbsp lemon juice (freshly squeezed, no bottles)
Instructions
- Preheat your oven to 375°F (190°C)—no guessing, use an oven thermometer.
- In a bowl, mix olive oil, rosemary, thyme, garlic powder, salt, and pepper. **Tip:** Let it sit for 5 minutes to bloom the flavors.
- Rub the herb mix all over the rib tips, covering every nook. **Tip:** Wear gloves to keep your hands clean.
- Place the ribs on a baking sheet lined with foil (easy cleanup) and roast for 25 minutes.
- Flip the ribs and roast for another 20 minutes until golden and crispy. **Tip:** If they’re not browning, broil for 2-3 minutes.
- While the ribs cook, mix melted butter, lemon zest, and lemon juice in a small bowl.
- Brush the lemon butter over the hot ribs right out of the oven.
The ribs come out **juicy** inside with a **herbaceous** crunch. Serve them over creamy polenta or with a simple arugula salad to cut through the richness.
Asian-Inspired Five-Spice Rib Tips
Elevate your BBQ game with these sticky, spicy, and utterly addictive rib tips. They’re a quick weeknight win or your next party’s star.
Ingredients
- 2 lbs pork rib tips – the meatier, the better.
- 1/4 cup soy sauce – I go for low-sodium to control the saltiness.
- 2 tbsp honey – for that perfect glaze.
- 1 tbsp five-spice powder – the secret weapon.
- 2 cloves garlic, minced – fresh is key here.
- 1 tbsp ginger, grated – keeps the flavors bright.
- 1/2 cup ketchup – yes, ketchup. Trust me.
- 1 tbsp apple cider vinegar – for a tangy kick.
- 1 tbsp sesame oil – toasts up beautifully.
Instructions
- Preheat your oven to 350°F. Line a baking sheet with foil for easy cleanup.
- In a bowl, whisk together soy sauce, honey, five-spice powder, garlic, ginger, ketchup, and apple cider vinegar. Tip: Taste the marinade now to adjust sweetness or tang.
- Toss the rib tips in the marinade until fully coated. Let them sit for 10 minutes to soak up the flavors.
- Heat sesame oil in a large skillet over medium-high. Sear the rib tips for 2 minutes per side until browned. Tip: Don’t overcrowd the pan—work in batches if needed.
- Transfer the seared rib tips to the prepared baking sheet. Pour any remaining marinade over them.
- Bake for 25 minutes, flipping halfway through. Tip: The ribs are done when the edges are caramelized and sticky.
Fall-off-the-bone tender with a crispy, caramelized crust, these rib tips are a flavor bomb. Serve them over steamed rice or pile them high on a slider bun for a handheld feast.
Sweet Molasses and Coffee Glazed Rib Tips
Bold flavors collide in this dish—think sticky-sweet molasses meets deep, dark coffee. It’s a game-changer for rib tips, turning them into a finger-licking masterpiece.
Ingredients
- 2 lbs rib tips (ask your butcher for the meatiest cuts)
- 1/2 cup molasses (the darker, the better for that rich flavor)
- 1/4 cup strong brewed coffee (I use espresso for an extra kick)
- 2 tbsp apple cider vinegar (balances the sweetness perfectly)
- 1 tbsp smoked paprika (trust me, it adds a smoky depth)
- 1 tsp garlic powder (because everything’s better with garlic)
- 1/2 tsp cayenne pepper (adjust if you’re not into heat)
- Salt to taste (I like a generous pinch)
Instructions
- Preheat your oven to 300°F—low and slow is the key here.
- In a bowl, whisk together molasses, coffee, apple cider vinegar, smoked paprika, garlic powder, and cayenne pepper until smooth.
- Season the rib tips with salt, then coat them evenly with the glaze. Tip: Let them sit for 10 minutes to soak up the flavors.
- Place the ribs on a baking sheet lined with foil (for easy cleanup) and bake for 2 hours. Tip: Baste with leftover glaze every 30 minutes for maximum stickiness.
- After 2 hours, crank the oven to 400°F and bake for another 15 minutes to caramelize the glaze. Tip: Keep an eye on them to prevent burning.
- Let the ribs rest for 5 minutes before serving—this keeps them juicy.
Lusciously sticky with a hint of heat, these rib tips are a crowd-pleaser. Serve them piled high on a platter with extra napkins—it’s gonna get messy.
Summary
Spice up your BBQ game with these 20 fiery rib tip recipes that promise to delight your taste buds and impress your guests. Whether you’re a seasoned pitmaster or a curious home cook, there’s something here for everyone. Don’t forget to try your favorites, share your thoughts in the comments, and spread the love by pinning this article on Pinterest. Happy grilling!
