My Lovely Pork Roast Rib Tip Recipes

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.

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.

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.