Superbowl Sunday is coming quickly and how do you pick between ribs and buffalo wings? The answer is you have them both. These bite-sized rib tips are pressure cooked to make them tender and then air fried in the oven to get them extra crispy. Toss them in buffalo sauce and everyone will be screaming for more WIBS!
Ingredients (serves 2)
1.5 lbs rib tips
1/2 cup water
1/4 cup vinegar
1/4 cup butter
1/4 cup cayenne hot sauce (we use Frank's RedHot)
1/2 tsp salt
1/2 tsp pepper
Kitchen Tools
Baking tray
Pressure cooker (we use an Instantpot)
Metal steamer
Instructions
Preheat oven to 400 deg F (convection setting) and place baking sheet inside to pre-heat.
Chop rib tips into bite sized pieces and toss with salt and pepper.
Add water and vinegar to the pressure cooker and insert the steamer. Place the seasoned rib tips into the steamer. Set to high pressure (12 PSI) and cook for 40 minutes.
When the 40 minutes is over, let the pressure cooker naturally release pressure for 10 minutes.
Take pre-heated baking sheet out of the oven and spread the rib tips evenly over the baking sheet. Making sure that they aren't touching, so that each one gets crispy.
Put the baking sheet back into the oven and bake for 15 minutes, or until golden brown.
While the rib tips are baking, make the buffalo sauce. Add the butter to a small pot. Once the butter is melted, add the cayenne hot sauce and mix well to combine. Remove from the heat and wait for the rib tips to be done.
When the 15 minutes of baking is over, put all the rib tips into a large mixing bowl and spin the rib tips with the buffalo sauce. The faster you can do this step, the crispier the wibs will be.
Once the wibs are well coated in the sauce, move to a serving platter. And there you have it! Consume with ice cold beverages, friends and sporting events.
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