In my opinion, Brother Jimmy’s BBQ in New York makes the best rib tips ever. They are meaty, juicy, tender, saucy, and tangy. I never miss an opportunity to eat them when I am in New York. However, I am not in New York very often. So, I started a quest to try to recreate them on my own. And I have come pretty darn close. I can’t get just the rib tips here. So, I use whole ribs, but I have developed a method that gets them fairly close to the original. So here is my way of making ribs–and it uses my slow cooker. I hope you’ll agree that these are the best ribs ever.
The first thing to know about ribs is that they have a tough membrane on the bottom. This is a waterproof film from the inside of the chest cavity of the pig. It’s not essential to remove it before cooking, but if you do so, it lets the fat render more easily and helps the smoke, seasoning, or sauce flavor penetrate the meat more effectively. Here’s how you remove the membrane. My husband is very good at this, so I photographed him doing it.
There’s a good video by the BBQ Pit Boys here, about how to remove the membrane. You should watch it if only to hear the guy’s wonderfully gravelly voice.
The next step in the process is to cut your ribs into sizeable chunks (2-3 ribs) and broil them in the oven for 20 minutes. This step allows the fat to to render so the final product is not as fatty.
However, if you don’t own a rack like the one above, you can also lay them down on a normal oven rack or in a roasting pan with a rack and broil them in batches. Be sure to salt them first and lay down a layer of parchment paper to catch all the fat.
Pour any remaining sauce over the ribs. You should have a good amount of sauce in the slow cooker in order to really infuse the flavor into the ribs. Cook on low for 6-7 hours. You can’t really overcook these if you have enough sauce in there. Stir once halfway through.
- 2 kg (4 lbs) ribs
- ca. 3-4 cups barbecue sauce
- Wash ribs and pat dry with paper towels. Remove membrane from the underside.
- Salt ribs on both sides and cut into pieces of 2-3 ribs each.
- Using a grill rack or a roasting pan with a rack, broil the ribs in your oven for 20 minutes. If necessary, broil them in batches. Use parchment paper under the rack for easy cleanup.
- Transfer the ribs to your slow cooker or Crockpot and brush each layer generously with barbecue sauce. Pour any remaining sauce on top of the ribs.
- Cook for 6-7 hours on low, turning once halfway through.
- Tip: Serve with the remaining sauce from the bottom of your slow cooker.