Barbecued Venison Ribs Recipes

WILL DODGE'S OVEN BARBECUED VENISON RIBS

Will Dodge's Oven Barbecued Venison Ribs image

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

Ingredients

SAUCE
1/2 c catsup
1/2 c water
1/4 c cider viniegar
1/4 c finely choped onion
3 Tbsp brown sugar, firmly packed
2 Tbsp worcestershire sauce
1 Tbsp lemon juice
1 Tbsp paprika
1 tsp dry mustard
1 tsp salt
1 tsp liquid smoke flavoring
1/2 tsp pepper
1 tsp chili powder
RIBS
2 or 3 lb ribs (deer, elk, antelope, pork, beef, moose, or whatever)
2 c water

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

Venison Ribs 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.

Provided by queenbeatrice

Categories Easy

Time 8h

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, 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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