CT’s Orange BBQ’d Rib Tips

CT’s Orange BBQ’d Rib Tips by: C.T. Hailey


  • 5 lbs. country style ribs (boneless, optional)
  • 1 medium onion
  • Salt and pepper
  • 3 bottles barbeque sauce (user’s choice)
  • Aluminum foil
  • Wooden meat skewers
  • ½ of an orange, cut into slices



  • Fill a large cooking pot with the ribs and the sliced up medium onion. Add water to about the  ¾ mark in the pot.  Cook on high for approximately 45 minutes.
  • Reduce heat slightly and cook for another 15 minutes.
  • Add salt and pepper to taste.
  • Drain ribs, saving at least ½ cup of the cooking liquid.
  • Remove meat from bones and cut into 1 inch cubes. Place meat in large freezer bag or plastic container.  Cover with two bottles of bbq sauce and left over liquid from cooking process.
  • Massage rib tips and sauce together and allow to marinate in refrigerator overnight.
  • Take rib tips out and allow them to come to room temperature. Preheat oven to 275*.
  • Take rib tips out of container and place in shallow, large enough baking dish. Cover dish with aluminum foil and bake for about 2 ½ hrs.
  • At the 2 hr. mark, check a cube for tenderness. This will determine if you need to cook them for final 30 minutes.
  • Once rib tips are completed, gently drizzle the third bottle of bbq sauce over the top. (How much will be determined by personal preference.)
  • Take cubes, add to skewers (about 5 tips on each) and serve over white rice.
  • Take 2 orange slices and garnish each plate.

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