Oven-Barbecued Venison Ribs
Oven-Barbecued Venison Ribs
Author: Dressing & Cooking Wild Game Cookbook
Serves: 4
Ingredients
- SAUCE:
- ½ cup catsup
- ½ cup water
- ¼ cup cider vinegar
- ¼ cup finely chopped onion
- 3 Tbsp. packed brown sugar
- 2 Tbsp. Worcestershire sauce
- 1 Tbsp. lemon juice
- 1 Tbsp. paprika
- 1 tsp. dry mustard
- 1 tsp. salt
- 1 tsp. liquid smoke flavoring
- ½ tsp. pepper
- ¼ tsp. chili powder
- 2 to 3 pounds deer, antelope, elk, or moose ribs
- 2 cups water
Instructions
- In small bowl, combine all sauce ingredients.
- Mix well.
- In Dutch oven, combine ribs, 2 cups water, and ¾ cup sauce, reserving remaining sauce.
- Heat rib mixture to boiling.
- Reduce heat; cover.
- Simmer until ribs are tender, about 1 hour, rearranging ribs once or twice.
- Heat oven to 350 degrees.
- Arrange ribs on roasting pan.
- Brush with reserved sauce.
- Bake for 10 minutes.
- Turn ribs over.
- Brush with sauce.
- Bake for 10 minutes longer.
- Serve with remaining sauce.
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