How to make Easy Delicious Rib Tips

[Music]hi everybody everybody I’m backeverybody Gina Yaga’s back and I’m backwith yet another amazing recipe I am soexcited today because today at theYoung’s house Jeanne Young is going toshare with you all how you can makeamazing rib tips these rib tips are soeasy they do not require a lot ofingredients and you know you make themdo the Youngstown they’re gonna be sotasty you all never have my rib tipsbefore you better make you some here arethe lovely ingredients you will needyou’re gonna need some rib tips take alook at these gorgeous rib tips that wehave here these are pork rib tips nowthese rib tips have been washed invinegar salt in cold water and then patdry with a paper towel right here wehave a fresh piece of garlic you’regonna need some onion and we cannot haverib tips without having macaroni on theside you’re gonna need some macaroni allright and then use your favoritebarbecue sauce any barbecue sauce thatyou love that’s what you’re gonna leadneed of course you’re gonna need somebutter and then we’re gonna need somespices and spice everything up let’smake our way over this way and I’ll showyou what spices you will need you’regonna need some parsley just to makeeverything nice and beautiful right hereI have some red pepper flakes that’sdefinitely optional and we’re going touse some seasoning salt today and righthere I also have some mustard powder wehave some garlic powder some Maggi poliosalt and pepper and we cannot make theseribs without sazzle sazon is gonna giveyou a beautiful color and a great tastemake sure your hands are impeccablyclean let’s get started with this reallyquick and simple yet so tasty recipeokay everyone so the first thing that wewant to do let’s go ahead and startcutting up our rib tips and now here’sthe thing when you have your rib tipsyou cut them how you would like youmight like your rib tips cut every twobones every one bone that’s really howyou would like to do I’ll show you how Ilike to do it okay so let’s come on yeton these gorgeous rib tips take a lookat them okay so since they here’s whatwe’ll doyou see how there’s one in two bones I’mgonna cut it right here up against thatbone that right there is gonna give me aperfect rip template is that the rightword that’s the perfect size you knowyou can just kind of grab these boys andgo at perfect size but if you happen tofind rib tips where sometimes the bonescan be very close you can do every twoevery two boats okay so here’s whatwe’re gonna do just make sure your knifeis nice and sharp look at thisit’s gorgeous meat my goodness I hopeyou all are having an amazing day todayas well as a great work week a lot ofyou are working and some of us arequarantine at home I hope you all arehaving an amazing day so here’s onewhere their bones are really close soI’m just gonna cut for every two boneson this one and that way they all can bethe same size all right going in justlike so this part is really simplemaking this rib tip recipe that I’mgoing to show you today is so easy it’slike the easiest rib tip recipe outthere and they are mouth-wateringthey’re fall off the boning and yet sotasty now when I come backall of these rib tips will be cut andthen we’ll get started with our recipeokay so the first thing that we want todo let’s go ahead and cut up this onionand this fresh garlic onion and garlicis going to give you amazing flavor whenyou think about starting to boil theseribs okay so let’s get it this onion cutjust like so I’m gonna kind of try mybest to move fast with these onionbecause I don’t want any tears today meand onions don’t get along they reallymake me cry so we’re just going to useand honestly all we need is this half ofonion okay so what I’m gonna do andhonestly it really doesn’t matter howyou chop it okay cuz we’re not gonna eatthe onion this onion is for flavor allright and what we’re gonna do is takethis onion get it right into this pan ofwater that we have if you happen to havechicken broth vegetable broth beef brothany broth that you have you can use thatif you didn’t want to use water butwe’re gonna use so much flavor we’regonna turn this water into a gorgeousbroth now what I’m gonna do here withthe size of the knife is I’m going tobang this garlic just like so and whatthat does is it really takes off theskin otherwise if you don’t do thatyou’re gonna be pilling for days tryingto get that skin off and all I wanted todo is break it up a little bit and we’regonna get that right into the water aswell I’m going to turn my pan onto amedium high heat so that onion andgarlic can really start to cook upmeanwhile we are going to season thesegorgeous real all of these seasoningsthat I mentioned we’re gonna season themright now we’re not gonna use theparsley in the red pepper flakesbut everything else going in and don’tyou dare be afraid to season these meatsthis meat needs flavor don’t be afraidto season we’re gonna season both sidesof the meat this is a lot of meat hereand we’re gonna useground mustard ground mustard is anamazing flavorwhen it hits pork you have to try it oneday for sure my goodness it’s sodeliciousalright alright so there we go and keepin mind we’re gonna season both sides ofthe pork we’re gonna go in with somegarlicjust like so absolutely great flavorthere and then of course a Maggie polioMaki pork oil is that chicken powderbase that really gives no matter what doyou use this on it’s gonna give it greatflavorand some of you might say gee know whathow come wait a minute how come you’reusing chicken powder on pork becauseit’s absolutely deliciousyou could honestly you could use thebeef one if you wanted to any one ofthose Boyan powders it’s gonna give youa great flavor so now we’re going inwith the black pepper for sure you needit just like so and you cannot forgetour gorgeous size dome beautiful colorand great taste all right just like solet’s get all level and then we’re goingto turn these bad boys over when I comeback we’re going to season the otherside same thing same way okay everyonelet’s season the other side and thenwe’re gonna get these bad boys right inthe pan of this water alright so thenwe’re going in once again Maggie pulleyup you do have you never had Maggie boilbefore you better get you someyou better get you some cuz it is sotastyoh I seasoned everything with Maggiepolio now you can notice that I’m notusing the sea salt that’s because I’musing seasoning salt right here and theMaggie polio has salt in it as well soI’m being very careful with that okayand it’s up to your discretion whetheryou just want to use either orright so there’s that we’re gonna putsome mustard brown mustard great flavorkeep that in mindright just like so beautiful we’re gonnago in with some garlic and once again onthe sazon gorgeous but what I’m gonna dobefore I put the meat into the water iswe’re going to let these spices kind ofsoak down into this gorgeous pork for atleast about 12 minutes before it goesinto the water and there’s a couple ofdifferent ways that you can do this youdon’t have to boil it in water you canput this in a baking dish you can coverit and put a little bit of water in thebottom of your pan and just steam thatpork if you like if you wanted to skipthe boiling process that’s the option ofsomething different that you can do okayand that way you don’t have to you knowstand over the stove just put it in theoven and let it get nice and tender inthe ovennicely tighten with aluminum foil on topokay so now we’re going to let this setfor 12 minutes when I come back this isgoing in the water be back okay everyoneour seasonings have had at least 12 to15 minutes to kind of soak down intothis pork now I’m ready to start cookingthis pork and we are gonna cook thismeat until it’s fork-tender until it’skind of fall off the boning you want itto be nice and tender before we put thatbarbecue sauce on so here we go let’sget it in the water the onions and thegarlic have really started to cookalright onions and garlic are gonna letoff amazing flavor onto this pork andinto the water just like this oh itsmells good those seasonings hittingthat water with the onions andwell isn’t here rib tips is on the menuand I cannot wait have you all overheadrib tips before let me know in thecomment section below alright so herethese go just like so oh yesalright I’m just about done get them allin there nice and seasoned all thatseasoning even if the seasoning fallsoff of the meat guess what it’s okay thereason why it’s okay it’s because theseasoning doesn’t come out of the pan itstays in that gorgeous water and itstill flavors up this amazing meat okayso now that we have all of the meatright into the pan I’m going to takethis pan I’m getting all thoseseasonings right in there I’m going totake this pan we’re gonna take it overto the larger stove I’m gonna bring thepot over here that has boiling water andwe’re gonna get started with some creamymacaroni and cheese let’s make somemacaroni so we have our water boilingright here you always want to salt yourwater whether you’re making noodles riceor potatoes slop the water so that yourbusiness can have flavor all right sonow we’re going to put in just like sowe’re just gonna make one box today butyou know that know me and that arefamiliar with me you know I’m gonna usetwo packages of the cheese sauce becauseit makes everything nice and creamy andcheesy so now here’s what we’re gonna dowe’re let these noodles cook for 11minutes11 minutes is going to give you thatperfect al dente noodle what does aldente well it’s where the noodles areperfect and chewy chewy to the tooth andnever mushy we’re gonna cook those for11 minutes I’ll be back we’ll make upmix up some creamy macaroni and cheeseokay everyone let’s mix up this macaronicheese really quick and simple okay sothe first thing that I like to do I’mgoing in with some butter you cannotmake macaroni and cheese without butterI know the but the back of the box willtell you all you need is that creamycheese that’s not true but you need alittle bit of milk you need some buttera little bit of salt and pepper andparsley to make it nice and beautifulwe’re going in with a nice amount ofbutter put as much butter as you wouldlike to have in yours okay this is sweetcream butter that we’re using today okayand I was going to cut open the cheesejust lick so I’m gonna get all thisgorgeous beautiful cheese right on topof these noodles just like so absolutelyguys when I was little macaroni andcheese was one of my favorites and thatwas the macaroni and cheese that came inthe box that had the powdered cheese Iwas a true fan of it and you know Iwonder if I would still like that boxmacaroni today you know that has thepowder I just feel like if I was topossibly make it that I listed extracheese in it but I loved it just as itwas it was amazing all right so now thatwe have all this gorgeous cheese inlet’s get some milk in and my milk isroom temperature you don’t want to putcold milk in and the reason why isbecause it’ll bring the temperature upyour macaroni down I’m putting parsleyand it’s not gonna give you a flavor butit’s gonna make it nice and beautiful alittle tiny bit of salt not too much cuzkeep in mind that your cheese and yourbutter has salt in it when I go in withsome black pepper and let’s stir thisbaby up Ohin this sound that it’s getting ready tomake listen here I live for this soundlisten at thisit might just be me let me know in thecomments section if you love that noisealso so now our ribs are done they havebeen cooking for 45 minutes we’re gonnawhen I come back we’re gonna get thoseribs out of the pan and I’ll show youwhat we’re gonna do next okay everyonetake one more peek down at this gorgeousmacaroni and when I come back we’regoing to drain those gorgeous rib tipslook at this look how beautiful andcreamy oh yeah that’s what you want okayso what I want to do now I want to go inthis pan and I want to fish out one ofour rib tips I want to make sure thatthey are nice and tender before we goany further this one right here old babylisten it’s calling my name okay solet’s get it out onto the cutting boardand here’s what I want to do get thatout of thereI want to cut this here rip tip and itshould be oh it should be nice andtender just like that you bet it shouldoh man and I’m gonna taste it it’s hot Idon’t want to burn the daylights out ofmy mouth but I have to taste this[Music]so much flavor so tender deliciousthey’re done when I come back we’retaking them all out of the pan man thatguy’s that rib tip was so good and sodeliciouslet’s get these right out we’re gonnadrain them I’m using a slotted spoon andagain if you want to keep the onions onthere absolutely you could but you canget rid of them all so I’m not going touse I have no intentions on using theonions the onions have done their joball rightso now we’re getting all of these outand I’m gonna show you how I like tocover these in this gorgeous barbecuesauce and from here everything happensso fast be back okay everyone here’swhat I like to do so I’m just gonna setthose there just for the time being Ihave a nice large cling bowl put yourfavorite barbecue sauce right in justlike so I’m gonna kind of go just likethis I don’t want to use too muchbarbecue sauce because there’s one thingthat I cannot stand is a really reallysaucy barbecue I’m not a fan of a wholelot of sauce or a whole lot of gravy soI’m just gonna use the perfect amountthat I like you can use a lot if youwant okay and we go with our nice tenderrib tips okay I have a silicone brushhere and I’m just gonna stir them aroundin this manner oh yeahbut that who we want to get these niceand coated in that gorgeous barbecuesauce today I’m using a sweet honeybarbecue made by crap that is deliciousoh look at this you want to you want tospice this up a little bit put you alittle bit of sriracha a little bit ofhot sauce possibly all right so now whenyou get that coating that you’re lookingfor we’reput it in the frying pan and we’re justgonna let this simmer just for at leasta half an hour and we want for thisbarbecue sauce to really stick to theseribs so let’s get them in the pan rightnow in we go ooh just like so all rightwe’re gonna turn this on a medium heatand we’re gonna keep an eye on everyonce in a while we’re gonna go in andgive them a nice turn if you want tothrow these in the oven throw them inthe oven for a half an hour and voilaI’ll be back okay everyone take a lookat these rib tipsshe’s a young staff don’t do not put toomuch barbecue sauce on your ribs if youall invite me over for ribs I don’t wantmy ribs swimming in sauce this is whatit should look like I cook these on thestove for 35 to 40 minutes so that saucecould reduce down if you all enjoyedthis hair video give me a thumbs up andif you haven’t subscribed make sure yousubscribe make sure you click on theirnotification bell so you can be notifiedevery time Tina Young uploads one ofthese awesome recipes tell your familyand friends and everybody you know tellthe whole world about Tina Young andwhat I’m doing in this kitchen on adaily basiswhen I come back we’re gonna say aprayer and you all get a biteokay everyone my camera is dying I’m notgonna give you all that first bite buttomorrow I will let’s see a really quickprayer Heavenly Father Lord Jesus thankyou for this beautiful meal Lord wethank you for your love time your mercyand your understanding amen take onemore peek down at this gorgeous meal andas always god bless each and every oneof you thank you all for watching goodnow