I’m having one of those moments in life where things just get overwhelming…I know, welcome to December! Lol Because I’ve been so focused on everything else, I haven’t been particularly inspired to cook fun things. Luckily, I have a blog with meal ideas…so I was able to go back and find my chili recipe for Monday night’s meal!
Even though I still have chili left, I wanted to prepare something fresh for Tuesday. So after dropping the kid off at daycare I went to the store…chicken thighs and rib tips made it into the basket…rib tips were the ultimate choice.
Do you ever get “riblets” from that Neighborhood Grill restaurant? I had some recently and I must say mine are just as good or BETTER! These rib tips take a bit of time, but they’re totally worth it.
Marinating Time: 4 hours (or more)
Baking Time: 2 hours
If you’ve been reading this blog for a while, you know I rarely measure when I season. I just sprinkle until my heart and nose say, “Yep, that’s enough.” That’s what I did with the seasonings pictured.
Mix/massage it all in, then refrigerate the meat for at least four hours. Mine marinated for five and a half because I got carried away with a project and forgot to start cooking!
Cover the dish with foil and bake the rib tips at 350 degrees for 2 hours…well, not quite. Remove the foil and turn up the heat to 400 degrees for the last 20 minutes. This helps to firm up the outside…firm, but still SO tender!
Ok, now…this is optional, but recommended. After the time has expired and the oven is off, drizzle on a bit of your favorite BBQ sauce…re-cover…then put the rib tips back in the oven so the residual heat melts the sauce all over those tender ribs. You can leave it in there for as long as it takes to finish up some quick sides or about 5-10 minutes.
This meat was so tender that the bones slid out practically clean…just had a little sauce on them! Yum! Get your napkins ready because you should make these soon!