My Lovely Pork Roast Rib Tip Recipes

OVEN ROASTED RACK OF PORK - RESTAURANT STYLE

Steps:

• preheat oven to 450 degrees
• In a roasting pan add your rough cut vegetables and garlic
• rinse the rack of pork well and pat dry
• place rack fat side up, on top of cut veggies
• apply a liberal amount of mustard (or olive oil) rubbing it into the top of the roast
• sprinkle entire rack with sea salt, pepper, garlic, and onion or just use my personal favorite Montreal Steak Seasoning instead of the other seasonings.**Add one cup of water to the bottom of the pan before roasting.
• place pan in preheated 450 degrees F oven for 15 minutes.
• after 15 minutes reduce the oven temperature to 325 degrees F and continue to roast for 1½ - 2 hours or until internal temperature has reached 160 degrees for well done or 145 degrees for medium.
• Remove the Rack from the oven placing on a cutting board and allow to rest for 10- 20 minutes before slicing the meat. This will allow all the juices to remain in the rack, rather than have them run all over the plate, making the meat dry.
• While the rack is resting, place 2 cups of water in the roasting pan and place on the stovetop on medium heat (or back in the oven) and with a spoon loosen all the baked-in meat scraps from the pan, making your pan gravy.
• Strain out all of the vegetable pieces and any residue
• Cut the rack along the bones, making even portions of the pork, serve with your pan gravy and your favorite sides!

BAKED BBQ PORK RIB TIPS

Steps:

• Preheat your oven to 250°F (120°C) then rinse and pat your pork rip tips dry using paper towels.
• (Optional) For the best and most tender rib tips, remove the silverskin (membrane) on the bone side of the cut pork sections. Use a butter knife to slide under the membrane and lift gently, pulling the membrane off of the fat layer on the underside of the ribs.
• Pull out enough aluminum foil to make a pouch around the pork rib tips, then arrange the rib tips with the meat side facing up and season, then flip and season the bone side. Leave the rib tips with the meat side facing downward. Seal the aluminum foil pouch securely.
• Place the sealed pouch with the pork rib tips onto a baking sheet and transfer them into your preheated oven. Cook for 2 hours, or until tender and completely cooked through. Remove from the oven and increase the oven temperature to 400°F (205°C).
• Allow the aluminum foil to cool slightly so that you can handle the 'pouch'. Open carefully away from yourself to prevent steam burns. Discard the fat juices then flip the rib tips so that they are meat side up.
• Combine the liquid smoke with the BBQ sauce then brush onto the rip tip sections, covering all sides. Leave the foil open and the meat facing upward, then return to the oven.
• Cook for an additional 20-30 minutes, reapplying more sauce if desired. Remove from the oven when done, cut into individual rib tip pieces, if desired, and serve.

MY LOVELY PORK ROAST (RIB TIP)

Steps:

• Garnish the piece of meat in advance; it will give the flavor a lot more depth.
• Pat the roast dry with a paper towel.
• With a long thin knife, insert the cloves of garlic into the meat--two by the bone and the other two through the top of the meat.
• Rub a little olive oil on the surface;.
• Add salt and pepper, making sure you cover every sides.
• Sprinkle with half the fresh thyme. Roll tightly into a plastic wrap and leave in the fridge for at least 5 hours, or even over night.
• Preheat oven at 325°F.
• In roasting pan at medium high, heat the olive oil.
• Seize the meat for about one minute to two minute on each side, making sure all sides are nicely browned.
• Cover every side of the meat with the Dijon mustard; no need to cover the bone part.
• Sprinkle the rest of the thyme and add a bit of salt and pepper to taste.
• Cook uncovered for 2.5 hours or until the meat has reached 155°F.
• Cover with foil and let sit for 10 minutes before serving.

SLOW COOKER PORK RIB TIPS

Steps:

• Mix brown sugar, chili powder, salt, pepper, garlic powder, and onion powder in a small bowl. Rub each rib with dry rub mixture until thoroughly coated. Let rest for 10 minutes.
• Mix BBQ sauce and liquid smoke until well combined.
• Place ribs in the slow cooker and pour BBQ sauce mixture evenly over ribs.
• Cook on Low until ribs are tender, 4 to 6 hours.
• Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
• Remove ribs from the slow cooker and baste with remaining BBQ sauce.
• Broil ribs in the preheated oven for 3 to 5 minutes on each side.

OVEN-BAKED BARBECUE RIB TIPS

Steps:

• Remove silver skin from underside of rib tips, if it is there. Rub seasoned salt on both sides of the meat.
• Line a baking pan with aluminum foil and place seasoned meat into the pan. Cover tightly with another piece of foil and refrigerate for at least 4 hours, up to overnight.
• Preheat the oven to 250 degrees F (120 degrees C).
• Bake in the preheated oven, covered and undisturbed, for 2 1/2 hours.
• Remove from the oven and increase oven temperature to 350 degrees F (175 degrees C).
• Uncover and drain the pan, if necessary. Brush barbecue sauce over ribs. Return to the oven and bake for 15 minutes.
• Turn ribs and brush with additional barbecue sauce; continue baking for another 15 minutes. Repeat this twice more, for a total of 1 hour baking time at 350 degrees F (175 degrees C). Remove from the oven and cut into desired serving size, about 1 1/2 to 2 inches.
• Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
• Broil in the preheated oven to develop a bit of char, 2 to 3 minutes, watching carefully to make sure they do not burn. Remove from the oven and serve.

ROSEMARY GARLIC PORK RIB ROAST WITH ROASTED CARROTS AND ONIONS

Steps:

• Preheat oven to 350°F.
• In a large roasting pan combine carrots and onions and sprinkle with bacon.
• Trim fat on pork roast to 1/4 inch thick. With a paring knife make shallow slits in fat about 1 inch apart and in each insert a garlic slice and a rosemary leaf cluster. Season roast with salt and freshly ground black pepper and arrange, fat side up, on vegetables. Roast pork and vegetables 1 hour and 20 minutes, or until pork registers 160°F. on a meat thermometer. Transfer pork to a platter and let stand 15 minutes.
• Pour off fat from pan. To pan with vegetables add water and cook over high heat, stirring to loosen brown bits, until most liquid is evaporated. Toss vegetables with parsley.
• Arrange vegetables on platter with pork and garnish with rosemary and parsley sprigs.