There is something mighty comforting about a slow cooker recipe that asks so little and gives back so much, and these vintage-style rib tips are just that kind of supper. Made with raw pork rib tips and two dependable pantry staples, this old-fashioned dish leans on the thrifty, practical cooking so many Midwestern kitchens were built on, turning an inexpensive cut into tender, richly flavored bites that taste like they simmered with care all day long.
Serve these rib tips with mashed potatoes, buttered egg noodles, baked beans, or a scoop of creamy coleslaw for a true home-style plate. A slice of white bread or skillet cornbread is handy for catching every bit of the sweet and savory sauce, and if you want to round things out further, simple green beans or corn on the cob fit right in.
3-Ingredient Slow Cooker Vintage Rib Tips
Servings: 6
Ingredients
3 pounds raw pork rib tips
1 cup barbecue sauce
1 cup grape jelly
Directions
1. Place the raw pork rib tips in the bottom of a slow cooker, spreading them out as evenly as you can.
2. Spoon the barbecue sauce and grape jelly over the rib tips.
3. Cover and cook on LOW for 6 to 7 hours or on HIGH for 3 1/2 to 4 hours, until the rib tips are tender and fully cooked.
4. Stir gently to coat the meat well in the melted jelly and sauce mixture, then serve hot.
Variations & Tips
For a tangier sauce: If your family likes a little extra zip, add a spoonful of yellow mustard or a splash of apple cider vinegar to the slow cooker along with the sauce and jelly. It keeps the sweetness in check and gives the finished dish a nice old-time barbecue flavor.
For deeper flavor: A little onion powder, garlic powder, or black pepper can be added without changing the easy spirit of the recipe. These pantry seasonings help round things out nicely if you want the dish to taste a bit less sweet.
To finish under the broiler: If you like sticky edges on your rib tips, transfer the cooked meat to a foil-lined pan and broil for 3 to 5 minutes after slow cooking. Spoon a little extra sauce over the top first, and watch closely so the glaze does not burn.
Make-ahead note: These rib tips reheat beautifully, and the flavor often gets even better by the next day. Store leftovers covered in the refrigerator and warm them gently with a splash of water if the sauce has thickened too much.