Delectably sweet and savory, these baked BBQ pork rib tips are an irresistible meal any night, any time of the year. Pair it with some classic BBQ sides and "voila!" you have a satisfying lunch or dinner for your family and friends.
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Oven Baked BBQ Pork Rib Tips
Craving a delicious homestyle meal? Baked BBQ pork rib tips are just that. The rib tips come from the same section of rib that is cut for St. Louis ribs, sometimes called the pork brisket. These rib tips have a lot of cartilage, but it becomes tender and flavorful when cooked low and slow!
🥘 Ingredients
With only 4 ingredients, this baked BBQ pork rib tips recipe is very simple and easy to execute. If you would like sugar-free seasoning, try my pork seasoning in place of the pork dry rub- it's equally delicious!
- 2 ½ pounds Pork Rib Tips - You can find pork rib tips in any local supermarket, but if you are unable to find them, you can ask your local butcher to carve some for you.
- ¼ cup Pork Dry Rub - Our delicious pork dry rub is a perfect combination of sweet, savory, and smokey! If you have your own preferred BBQ rub, feel free to use that instead.
- 1 cup Barbecue Sauce - You can use any BBQ sauce you would like, or you can make your own!
- 2 teaspoons Liquid Smoke - This is an important ingredient as it gives you that smokey flavor that pairs perfectly with BBQ. You can find it in the condiments aisle at any local grocery store.
Be sure to see the free printable recipe card below for ingredients, exact amounts & instructions with tips!
🔪 Instructions
In just a few steps, you will have tender, juicy, and delectable baked BBQ pork rib tips! All you need is a baking dish, some measuring spoons, and a basting brush!
- Preheat. Preheat your oven to 250°F (120°C/Gas Mark ½), then rinse and pat your 2½ pounds of pork rib tips dry using paper towels. You want them dry so the seasoning will stick, and they will have a nice crust. Set aside on a wire rack.
- Remove silverskin (optional). For the best, 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. Wrap your hand in paper towels and pull the membrane off the ribs' back. *The paper towels create friction, which helps remove the silverskin.
- Season. Arrange the rib tips with the meat side facing down and season with half of the ¼ cup of pork dry rub, then flip and season the meat side with the remainder of the seasoning. Leave the meat facing upward for cooking the rib tips.
Bake, Sauce & Serve
- Bake. Place the seasoned pork rib tips on the middle rack in your oven. Cook for 2 hours at 250°F (120°C/Gas Mark ½) or until tender. Remove from the oven, set aside, and increase the temperature to 400°F (205°C/Gas Mark 6).
- Baste. Combine the BBQ sauce and liquid smoke in a small bowl and brush onto the rib tip sections, covering all areas.
- Finish. Cook for an additional 20-30 minutes to let the sauce stick to the rib tips; reapply more sauce if desired.
- Serve. Remove from the oven, cut into individual rib tip pieces, if needed, and serve.
🥗🥘🍲 Best Served With
Make sure you have plenty of napkins because these saucy morsels can get messy! Serve them with some buttery corn on the cob or coleslaw or check out my post on what to serve with BBQ. Enjoy!
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💭 Angela's Pro Tips & Recipe Notes
- Use my pork dry rub for great flavor, or my pork seasoning for a sugar-free option!
- When storing these ribs, you should place them in an air-tight container in your refrigerator for up to 5 days.
- When reheating the ribs, preheat your oven to 400°F (205°C/Gas Mark 6), place a wire rack on a baking sheet, and lay the ribs in a single layer. Bake for about 8-10 minutes, until the meat is heated throughout.
🥗 Delicious Side Dishes To Make
- White Cheddar Mac and Cheese
- Instant Pot Buttered Cabbage
- Cheesy Bacon Ranch Potatoes
- Loaded Baked Potato Salad
- Hawaiian Macaroni Salad
- Duck Fat Fried Potatoes
Do you love a recipe you tried? Please leave a 5-star 🌟rating in the recipe card below and/or a review in the comments section further down the page.
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📖 Recipe Card
Baked BBQ Pork Rib Tips
Ingredients
- 2 ½ lbs pork rib tips
- ¼ cup pork dry rub (see recipe or use your favorite brand)
- 1 cup barbecue sauce (see my honey barbecue sauce)
- 2 teaspoon liquid smoke
(Note: 2x or 3x only changes the ingredient list)
Instructions
- Preheat your oven to 250°F (120°C/Gas Mark ½), then rinse and pat your 2 ½ lbs pork rib 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.
- Arrange the rib tips with the meat side facing down and season with half of the ¼ cup of ¼ cup pork dry rub, then flip and season the meat side with the remainder of the seasoning. Leave the meat facing upward for cooking the rib tips.
- Place the seasoned pork rib tips on the middle rack in your oven. Cook for 2 hours at 250°F (120°C/Gas Mark ½) or until tender. Remove from the oven, set aside, and increase the temperature to 400°F (205°C/Gas Mark 6).
- Combine the 1 cup barbecue sauce and 2 teaspoon liquid smoke in a small bowl and brush onto the rib tip sections, covering all areas.
- Cook for an additional 20-30 minutes to let the sauce stick to the rib tips; reapply more sauce if desired.
- Remove from the oven, cut into individual rib tip pieces, if needed, and serve.
Notes
- Use my pork dry rub for great flavor, or try my pork seasoning for a sugar-free option!
- When storing these ribs, you should place them in an air-tight container in your refrigerator for up to 5 days.
- When reheating the ribs, preheat your oven to 400°F (205°C), place a wire rack on a baking sheet, and lay the ribs in a single layer. Bake for about 8-10 minutes, until the meat is heated throughout.
tg says
I have a good market for meat and it all starts there. I make my own rub but someday will try liquid smoke. The prep/directions I followed exactly and was 5 star pleased. Thanks!
Taylor B Nation says
Did my own Asian sauce on this but cook times were spot on. They fell off the bone and were very tender.
Mike Arelt says
Was originally going to do rib tips on the grill but got tied up grilling 45 chicken thighs and 16 beasts. So, opted to try the oven. Rib tips came out fantastic. No liquid smoke but a smokey rub and hickory brown sugar BBQ sauce gave that desired smokey flavor. 1 tip, look for rib tips that are as meaty as possible and less cartilage..
Teresa Vaughan says
Do you cover the rib tips during cooking?
Angela @ BakeItWithLove.com says
I don't personally, but you can. It will decrease the cooking time a bit and the bbq sauce won't caramelize.
Cathy says
This recipe was spot on. My family really enjoyed it.