VENISON RIBS RECIPES

VENISON RIBS | MEATEATER COOK

Venison Ribs | MeatEater Cook image

A lot of people don’t realize that you can make great bone-in rib recipes with your venison ribs if you just apply a little low, slow heat first and then go to the grill. Give this recipe a try. You’ll never look at venison ribs the same way again. Brought to you by Weston Equipment available from...

Provided by MeatEater Staff

Yield BBQ Rub: Yield 3 Cups, BBQ Sauce: Yield 3 Cups

Number Of Ingredients 30

Ingredients

BBQ Rub

1/2 cup kosher salt
2 tbsp. granulated garlic
1 tbsp. ground black pepper
1/2 cup chili powder
2 tbsp. cumin
2 tbsp. Hungarian paprika
1 tbsp. smoked paprika
2 tsp. onion powder
1 tbsp. ground mustard
1 tsp. cayenne
2 tbsp. oregano
1/2 cup brown sugar

BBQ Sauce

2 cups ketchup
4 tbsp. BBQ rub (see above)
1/2 cup apple cider vinegar
1/4 cup brown sugar
2 tbsp. Worcestershire sauce
1/3 cup molasses
1 tbsp. Dijon mustard
2 tbsp. lemon juice
1-1/2 tbsp. liquid smoke
1 tbsp. kosher salt
1 tbsp. ground black pepper

Steps:

BBQ Rub and Sauce
Whisk all ingredients together in a bowl and store in an airtight container in the refrigerator. It will last for about a week in the fridge, longer if you omit the lemon juice.
The Ribs
Using a hacksaw or bone saw, cut a rack of game ribs perpendicular to the bones, so to get a 4-6 inch strip of connected rib bones.
Then cut these strips into pieces containing 3 or 4 ribs apiece.
Place the ribs into a pressure cooker or crock pot and add just enough stock or water to cover them.
Cook at full pressure for 30 minutes. If using a slow cooker, cook on high for 2 to 3 hours or low for 6 to 8 hours. By then, the ribs should be fairly tender. The measure of a perfectly cooked venison rib will be if the meat hangs on to the bone when picked up, but if you shook the bone the meat would start to fall off. A little resistance is not a bad thing.
Prepare a grill (gas or charcoal) at medium-high heat.
Remove the ribs from the slow cooker, let them cool, and then give them a generous rub-down with the rub.
Place the ribs on the grill.
Since they’re already cooked, you’re simply reheating the meat and charring the outside a bit.
Once the ribs have crisped, about 10 minutes, coat them generously with the barbeque sauce, and continue cooking for 1 to 2 minutes to allow the sauce to caramelize and thicken.
Serve warm.

VENISON RIBS RECIPE - FOOD.COM

Venison Ribs Recipe - Food.com image

Most butchers throw the venison ribs out or use the meat between the bones for hamburg. My hubby's hunting party butcher their own meat, and keep the ribs for this tasty recipe. You can barely tell it's deer meat. I guess this recipe could be used for beef or pork ribs also, but I've never tried it with any other meat. Where the recipe calls for BBQ sauce I use Recipe #419251 but you can use your favorite sauce.

Total Time 8 hours

Prep Time 6 hours

Cook Time 2 hours

Yield 4 racks of rib, 4 serving(s)

Number Of Ingredients 11

Ingredients

1 cup red wine
1 cup beef broth
1/2 cup coffee
2 tablespoons honey
1 teaspoon oregano
1 teaspoon chili pepper
1/2 teaspoon pepper
1 teaspoon Worcestershire sauce
2 bay leaves
1 garlic clove, chopped
1 onion, chopped

Steps:

Place all ingredients in plastic bag with ribs and let sit in refrigerator for six hours or overnight.
Remove ribs, brush with BBQ sauce and cook in 375 degree oven for 1 1/2 to 2 hours, recoating wings with sauce halfway through. Until meat falls off bone.

Nutrition Facts : Calories 100.6, FatContent 0.2, SaturatedFatContent 0, CholesterolContent 0.2, SodiumContent 161.3, CarbohydrateContent 13.9, FiberContent 0.5, SugarContent 10.3, ProteinContent 0.9

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