Smoked Rib Tips Recipes
What to make with it · Chef Luca
Two meals to make with this product
Choose the meal you want, then follow the quantities and method below. The sides, sauces and serving steps are part of the recipe.
Fully cooked meat — reheat only. Thaw in the refrigerator and remove all packaging. Prepare the sides first and reheat the meat near serving time. The times for potatoes, rice or pasta below are side-dish cooking times, not a raw-meat cooking cycle.
Recipe 1 · By Chef Luca
Smoked Rib Tips & Black Bean Rice Bowls
Ingredients
- 500g Smoked Rib Tips
- 280g dry rice
- 1 tin black beans (400g), drained
- 200g sweetcorn, drained
- 2 tomatoes, diced
- 1 avocado, sliced
- 1 lime
- 2 tbsp chopped coriander
- 100g plain yogurt
- Water for the covered meat tray, as specified in the method
Check the product label and the packaging of bread, sauces, stock and dairy for your dietary needs. This recipe is not an allergen-free claim.
Make the meal
- Prepare the sides first. Reheat the fully cooked meat towards the end so it is hot when you assemble the meal.
- Cook rice in fresh water according to the packet. Warm beans and sweetcorn in a saucepan with 3 tbsp water for 5 minutes.
- Mix the tomato with coriander and half the lime juice.
- These smoked rib tips are fully cooked. Put the thawed pieces in a pan with 2 tbsp water, cover and reheat over medium-low heat. Turn and start checking after 5 minutes. Reheat until hot through, checking 74°C / 165°F in the thickest meat away from any bone. Stop heating once ready; the checking time is not a guaranteed finish time. The tips contain bone and cartilage; leave these clear to diners or remove them carefully for tacos.
- Divide the rice, beans, sweetcorn and hot cooked meat among three bowls. Add tomato, avocado and a spoonful of yogurt.
- Serve the remaining lime in wedges.
The meat is fully cooked. Reheat until hot through; side-dish timings are separate. Use the reheating check in the method. For more technique detail: How to Reheat Our Fully Cooked Smoked Ribs.
Recipe 2 · By Chef Luca
Smoked Rib Tip Tacos with Lime Slaw
Ingredients
- 500g Smoked Rib Tips
- 8 small tortillas
- 2 tomatoes, diced
- 1 small red onion, finely diced
- 1 lime
- 2 tbsp chopped coriander
- 100g shredded cabbage
- 1 tin black beans (400g), drained and rinsed
- Water for the covered meat tray, as specified in the method
Check the product label and the packaging of bread, sauces, stock and dairy for your dietary needs. This recipe is not an allergen-free claim.
Make the meal
- Prepare the sides first. Reheat the fully cooked meat towards the end so it is hot when you assemble the meal.
- Mix tomatoes, half the onion, coriander and half the lime juice into a salsa. Keep the cabbage separate.
- Warm the tortillas in a dry pan for about 30 seconds per side. Wrap in a clean towel. Warm the drained beans in a saucepan with 2 tbsp water for 3–4 minutes.
- These smoked rib tips are fully cooked. Put the thawed pieces in a pan with 2 tbsp water, cover and reheat over medium-low heat. Turn and start checking after 5 minutes. Reheat until hot through, checking 74°C / 165°F in the thickest meat away from any bone. Stop heating once ready; the checking time is not a guaranteed finish time. The tips contain bone and cartilage; leave these clear to diners or remove them carefully for tacos.
- Remove every bone and piece of cartilage on a clean board, checking the meat carefully before shredding.
- Fill the tortillas with cooked meat, beans, cabbage and salsa. Finish with the remaining onion and lime wedges.
The meat is fully cooked. Reheat until hot through; side-dish timings are separate. Use the reheating check in the method. For more technique detail: How to Reheat Our Fully Cooked Smoked Ribs.
Keep this fully cooked meat away from raw meat and use clean utensils when reheating. Refrigerate leftovers within 2 hours, or 1 hour above 32°C; use within 3 days and reheat hot components to 74°C. Keep salad and dressing separate. Safe cooking temperatures · Defrosting and storage guide.