Rib Tip Special Recipe

Prepare and season

Pat the rib tips dry with paper towels. In a small bowl combine kosher salt, black pepper, paprika, garlic powder, onion powder, and brown sugar. Rub the oil over the rib tips, then evenly coat them with the dry rub, massaging it into all sides. Let rest at room temperature for 20–30 minutes (or refrigerate up to 4 hours for deeper flavor).

Sear (optional but recommended)

Heat a large heavy-bottomed Dutch oven or skillet over medium-high heat until hot. Add a thin film of oil and sear the rib tips in batches, 2–3 minutes per side, until nicely browned. Transfer seared rib tips to a plate.

Sauté aromatics

Reduce heat to medium. In the same Dutch oven, add the sliced onion and sauté 4–5 minutes until softened and beginning to brown. Add the minced garlic and cook 30–45 seconds until fragrant.

Deglaze and build sauce

Stir in the tomato paste and cook 1 minute. Pour in apple cider vinegar, scraping up browned bits from the bottom of the pan. Add chicken broth, Worcestershire sauce, hot sauce (if using), and the bay leaf. Whisk to combine and bring to a gentle simmer.

Braise

Return the seared rib tips to the Dutch oven, nestling them into the liquid and onions. The liquid should come about halfway up the sides of the ribs; add up to 1/2 cup more broth or water if needed. Cover and transfer to a 300°F (150°C) oven, or keep simmering gently on the stovetop, and braise until tender, about 2 to 2 1/2 hours. Check once at the 1-hour mark and rearrange pieces for even cooking.

Reduce braising liquid

When the rib tips are fork-tender, carefully remove them from the pot and set on a rimmed tray. Skim off and discard the bay leaf. Place the pot with the braising liquid on medium-high heat and boil to reduce by about one-third, 6–8 minutes, until slightly syrupy.

Make glaze

Stir the barbecue sauce, honey, and butter into the reduced braising liquid and simmer 2–3 minutes until glossy and well combined. Adjust seasoning with a pinch of salt or a dash of hot sauce if needed.

Glaze the rib tips

Return the rib tips to the pot or a baking sheet, brush generously with the glaze. For a caramelized finish, place under a preheated broiler or on a hot grill for 2–4 minutes per side, watching closely to avoid burning, until the glaze is sticky and slightly charred. Alternatively, bake at 425°F (220°C) for 8–12 minutes, turning and glazing once, until caramelized.

Serve

Transfer glazed rib tips to a serving platter, spoon any remaining glaze over them, and garnish with chopped fresh parsley if desired. Serve hot.