I inherited my slow cooker when my roommate moved out and abandoned it. Don’t get me wrong, my roommate was great–but his slow cooker?? Amazing!
It’s just magical to put ingredients into a slow cooker, walk away, and return hours later to a fully-cooked meal. Especially when that meal has made the whole house smell like maple and smoky barbecue goodness.
“I’ve heard of ribs, but what are rib tips?” you may be thinking. Rip tips are what they sound like: the tips of the ribs of an animal, usually a pig. Specifically, they are the part of the rib that connects to the breastbone on the front of the animal. Rib tips are cut off of spare ribs when a butcher (or a home chef like you!) trims them down to a St. Louis-style cut.
The rib tips contain a lot of cartilage and connective tissue, making them more of a challenge to pick up and eat than the bone-y part of a rack of ribs. But that doesn’t mean they should go to waste! Rib tips are delicious, and with this recipe you can throw them into a crock pot while you go out and work up the appetite to eat them all.
- Rip tips from one rack of ribs
- 3/4 tsp smoked salt (I used cherrywood)
- 1 Tbsp maple sugar
- 1 tsp ginger powder
- Mix together the spices and rub them all over the outside of the rib tips. Place the tips in the slow cooker and cook on high for 6-8 hours, stirring once or twice, until the meat is tender to your liking.
- I made this with the trimmings from one rack of ribs, but feel free to scale it up until it fills your slow cooker.