Venison Ribs — A Summertime Treat, Venison Ribs
Today, we’re taking a fun and new approach to wild game cooking for summer time. This month we’re featuring Venison Ribs, something that many don’t think about as a dinner option. The below recipe is designed for 4 servings, but can easily be modified for more guests. Also to note, this recipe is a two-day kind of recipe. One day one you will be slow roasting your venison ribs, and on day two you’ll be heating those back up on the grill and serving with either your favorite coleslaw or grilled corn on the cob recipe.
We hope that you enjoy!
Ingredients Day 1:
-1 rack of venison ribs, 8 bones on the rack, or, 8 rib chops
-2 large carrots – chopped
-1 celery stalk – chopped
-2 white onions – chopped (MUST be white onion for our favorite flavor)
-6 cloves garlic – chopped
-2 jalapenos, split in half (one if you’re not into spice)
-2 Tbsp. chile powder
-1 tsp. whole black peppercorns
-5 sprigs thyme
-2 tsp.ground cinnamon
-1 bay leaf
Ingredients Day 2:
-1 cup barbecue sauce of your preference
Directions Day 1:
1. Preheat the oven to 250 degrees. Put all the ingredients except the barbecue sauce in a large roasting pan and add water to cover the meat. Cover the pan with a tight-fitting foil and a lid.
2. Place in the oven; cook until extremely tender, about 8 hours
3. Remove the ribs from the roasting pan and cool in the refrigerator overnight. Discard the cooking liquids once ribs are removed from pan.
Directions Day 2:
1. Heat your grill to a medium hot temperature.
2. Slice the cooled rack into individual ribs and grill for about 3 minutes per side, or until heated through. Once heated, brush on the barbecue sauce and continue to cook, turning frequently until ribs browned and have a slight crisp.
Serve with your favorite coleslaw or grilled corn!
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