Photo by EE Berger / Food Styling by Ross Zedinak / Prop Styling by Stephanie Potts
Courtesy Chef-Owners Amarys and Jordan Herndon, Palm & Pine, New Orleans, LA Instagram @palmandpinenola
Rib tips are incredibly flavorful, but the high collagen content requires long, moist cooking. If you have a sous vide setup, cook at 156°F for 12 hours (the Herndons also smoke them first), before tossing in the sauce and finishing in the oven. Otherwise, follow the directions below. The salsa negra here is a sweet and smoky paste that you’ll find yourself dabbing on everything. It keeps for several weeks in the fridge.
