Allergen note
Rib tips are not a common allergen, but ensure they are prepared plain (no sauces or seasonings) and offered in an extremely soft, shredded texture to prevent choking.
How to serve
For toddlers over 12 months, serve a single, well-trimmed, and thoroughly de-fatted rib tip cut into tiny, soft pieces, ensuring it's no larger than the size of their fingertip to prevent choking.
Preparation
Always slow-cook or pressure-cook the rib tips until extremely tender to soften the meat, then finely shred or puree it, ensuring all bones, cartilage, and fat are completely removed to prevent choking.
Texture and choking risk
Rib tips are a high choking risk for infants and toddlers due to tough cartilage and bone; they should not be served. For safer alternatives, offer only long, slow-cooked, and de-boned meat that shreds easily, with constant supervision during meals.
Starting ages are typical guidance for healthy, full-term babies who show signs of readiness. Your paediatrician may advise differently, especially where there is a family history of allergy.
Track first tastes and reactions
Log when your child first tries rib tips, note any reaction and see it in the allergen tracker.
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