Fall is my favorite season of the year. I have the best hearty recipe for the tips on ribs. I absolutely love all of the season’s beautiful warm colors, and after such a hot summer this year, I am more than happy to welcome in the cooler temperatures. The cooler weather always makes me just want to relax and enjoy a big bowl of comfort food.
Years and years ago…
yes, that long, really, I created a recipe using pork rib tips, and it was so good. You know how sometimes you see a dish, and while it looks good, and perhaps even taste good, you immediately realize it could be better? Well, that is how this recipe came about. Let me tell you I surprised myself with this one.
The rib tip is a scrap that comes off the spare ribs when a butcher makes a more rectangular shape to prepare Saint Louis style spare ribs. Traditionally rib tips are smoked or barbecued.
What makes this recipe even more impressive is I have modified it from my original recipe to make it Keto-friendly.
Let me tell you, you will not miss the flour or cornstarch that is traditionally used to make brown gravy. The gravy in this dish is so creamy, rich, and flavorful, its absolutely delicious. Of course, if you wanted to make traditional brown gravy, you certainly can.
Selecting good tips on ribs takes patience.
You can often find rib tips in most grocery stores, but it can be challenging to find those that are meaty enough for this dish. Look for those that are at least 2 to 2 1/2 inches wide across. Since most will have a fair amount of bone, the wider across, generally, the more meat per piece. Inspect the cut closely and pay close attention to how much meat is on around each bone. Additionally, more meat may cost a bit more, but it will be money well spent.
Tip: If you are a member of Costco, sometimes you can find them there, and they trim precisely to entice customers to buy the rib tips. Those pictured were purchased at Costco Warehouse.
Here’s my scrumptious recipe for tips on ribs:
Smothered Pork Rib Tips
- 2 pounds rib tips sectioned into cubes cutting between the bones
- 1 medium caulifower head chopped in small pieces
- 7 large white mushrooms quartered
- 1/2 large yellow onion large diced
- 2 cups beef broth
- 1/2 cup heavy cream
- 1 tablespoon worcestershire sauce
- 2 tablespoons butter or ghee
- 2 tablespoons olive oil
- 1 teaspoon xanthan gum
- 1 tablespoon parsley chopped
- 2 scallions chopped for garnish
- 1 teaspoon red pepper flakes
- 1 clove garlic minced
- 1 teaspoon dried thyme
- 1 teaspoon onion powder
- salt to taste
- pepper to taste
- Heat olive oil in large pan over medium high heat.
- Sprinkle salt and pepper over rib tips, coating all sides.
- Add rib tips to skillet and reduce heat to medium. Allow the rib tips to cook undisturbed until deep brown on bottom. Turn rib tips to equally brown on each side. Continue to cook, turning the rib tips until they are brown, and slightly crispy on the outside. This process takes time and should not be rushed. Remove the rib tips from the pan using a slotted spoon, and reserving the oil in the pan.
- Place the cauliflower pieces in a blender, and blend until it is the texture of rice grains, and set aside.
- Add the ghee to the heated pan, and add the onion. Cook until the onion is softened.
- Add the red pepper flakes, dried thyme, and the garlic to the pan, and until fragrant, about 2 minutes.
- Add the mushrooms, and cook until the mushrooms are slightly brown.
- Remove the mixture from the pan, and set aside.
- Add the beef broth to the pan, and allow it to come to a simmer, add the heavy cream and worchestershire sauce. Allow to the mixture to return to a simmer. Salt and pepper to taste.
- Fill a medium sized pot with water, place over medium high heat and allow to come to boil. Add cauliflower, and cook until slightly tender. The caulflower should still have a rice like texture when cooked. Strain the cauliflower to remove the liquid and return it to the pan, and cook for another 2 minutes to remove remain water. Do not over cook.
- In a small bowl, pour in 3-4 tablespoons of the simmering mixture, add the xantham gum, stirring constantly. The mixture will become almost like gelatin. Add the mixture to the pan, and continue stirring until the mixture thickens. This process takes time, but it will thicken.
- Add the meat with it's juices, and the vegetables back into the pan and allow to simmer for another 6 minutes.
- Spoon cooked cauliflower into bowl cover with meat mixture. Top with chopped scallions and serve hot.
Also check out the recipe for Wine Braised Beef Short Ribs
Welcome! My name is Pam, and thanks for visiting my blog. Food and Wine Chronicles was created to share real-world experiences in the culture. From wine reviews and wine articles to interviews with winemakers and winery visits, reviews of the latest food hot-spots to the creation of cuisine, all are meant to help educate, inspire, motivate, and connect you to the fantastic vibrant and cultured food and wine lifestyle.Learn more