Barbecued Venison Ribs Recipes
BARBECUED VENISON RIBS
How to make Barbecued Venison Ribs
Provided by @MakeItYours
Categories Other Main Dishes
Number Of Ingredients 12
Steps:
- In large bowl, combine all ingredients except ribs and pepper.
- Blend well.
- Sprinkle ribs with pepper and additional salt.
- Place in 5 quart roasting pan in double layer.
- Roast 1 hour.
- Pour sauce over ribs.
- Increase heat to 350 degrees and bake until ribs just begin to char on top, about 1 1/2 hours.
- Turn ribs over, cover pan and bake about 30 minutes longer, until ribs are tender and sauce is thick.
- To serve, place ribs on serving platter.
- Pour sauce over ribs.
- Note: If venison is a little gamey tasting, increase vinegar in sauce to 3 tablespoons.
- Taste sauce after mixing and add additional brown sugar to taste, about 1/2 cup.
- Preheat oven to 325 degrees.
WILL DODGE'S OVEN BARBECUED VENISON RIBS
Will Dodge is a good friend of my dad. He is quite a characture. I tried to get him to sign up, because he loves to cook. I have a feeling that he will be sending me a lot of recipes. "We had a drink together, over the phone" "Here's one I sorta like..."
Provided by deb baldwin
Categories Ribs
Time 1h40m
Number Of Ingredients 17
Steps:
- 1. Venison Ribs: Extra step: Boil ribs in water first..and after boiling, one could let the water cool after the boiling part and skim off the fat after in collects on the top. I've done that. I've let them set until the fat coagulates on top and skimmed it off with a pancake spatula. Drain ribs. Beef or Pork ribs:Follow directions below. no need to do extra step.
- 2. In a small bowl, combine all sauce ingredients. Mix well. The sauce does a lot for the meat. In Dutch oven, combine ribs, 2 cups water with 3/4 cups of sauce, reserving remaining sauce. Heat rib mixture to boiling. Reduce heat; cover.
- 3. Simmer until ribs until ribs are tender, about one hour, rearrangeing ribs once or twice.
- 4. Heat oven to 350 degrees. Arrange ribs in roasting pan and brush with sauce. Bake 10 minutes and turn ribs over and brush with more sauce. Bake 10 minutes longer. Serve with remaining sauce.
- 5. "Actually I just dump all the remaining sauce on the second time and let 'em bubble in it. That heats the sauce and one can spoon it into a serving bowl when the bibs are served." "Have plenty of napkins available." "Enjoy...."
VENISON RIBS
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.
Provided by queenbeatrice
Categories Easy
Time 8h
Yield 4 racks of rib, 4 serving(s)
Number Of Ingredients 11
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, Fat 0.2, Cholesterol 0.2, Sodium 161.3, Carbohydrate 13.9, Fiber 0.5, Sugar 10.3, Protein 0.9
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VENISON RIBS - DON'T WASTE TIME GRINDING DEER RIB MEAT
From southboundoutdoors.com
Estimated Reading Time 5 mins
- Prepare Ribs. When removing the ribs from the animal, you can either: (1) take the time to find the joint where the rib bones connect to the backbone and slice through disconnecting each rib one at a time.
- Boiling. Done correctly, the boiling process will both (1) render fat out of the ribs and (2) tenderize the rib meat. This will lead to a great tasting meat that falls off the bone, leaving you with a plate of clean, white, glistening rib bones.
- Seasoning. Get out your favorite BBQ rub or seasoning. If you need a recipe for a good BBQ rub, check out my preferred mixture by clicking here. The ideal BBQ rub should consist of some mixture of salt, sugar, paprika, and other good stuff.
- Grill. Take your seasoned venison ribs to the grill. Place them on the grill and cook on med-high for a few minutes, turning regularly. If you let them sit, the sugar in the BBQ rub and sauce can burn, causing an off flavor to develop.
- Enjoy! Remove the ribs from the grill and serve while still hot. If you like sticky saucy ribs, go ahead and slather more BBQ sauce on them as they come off the grill.
HOW TO COOK VENISON / DEER RIBS - FORAGER
From foragerchef.com
4.3/5 (3)Published Dec 6, 2020Total Time 14 hrs 30 mins
- Cut ribs to a size you can eat. Harvesting the ribs from deer isn't as easy or clean like fileting off a backstrap. You need to have a saw on hand, and with either a hand saw and a sawzall or reciprocating saw (my preference) it's still a challenge to cut nice looking, clean cuts, especially if you're processing your deer alone, as many people still do, including myself more often than not.
- Trim them *really* well. Secondly, venison ribs are generally very lean as far as meat goes, but they have plenty of fat on them, and, unless you like the taste of deer chapstick, or are looking for food that will instantly put you to sleep, you're going to want to trim them, meticulously.
- Remove the membrane (optional) The other, slightly less-important thing to mention about preparing venison ribs for cooking is the membrane on the side of the ribs that houses the organs.
- Use a combo of wet and dry cooking. Lastly, cooking. After trimming the ribs to an inch of their life, you're going to be left with some lean ribs--really lean.
- Try not to over cook them. I don't like my ribs falling off the bone, and, if you were to enter ribs in a barbecue challenge, you'd get docked point for sloppy, fall-off-the bone ribs.
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