Barbecued Venison Ribs
Yield
6 servingsPrep
10 minCook
2Ready
2Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 ½ | cups |
water
|
|
| 3 | cups |
ketchup
|
|
| 1 | tablespoon |
vinegar
white |
|
| ¼ | cup |
lemon juice
|
|
| ½ | cup |
worcestershire sauce
|
|
| ½ | cup |
maple syrup
pure |
|
| ½ | cup |
brown sugar
|
*
|
| 2 | medium |
onions
iced |
|
| 2 | tablespoons |
chili powder
|
|
| ½ | teaspoon |
salt
|
|
| 6 | pounds |
venison
ribs with some loin meat attached |
|
| 1 | x |
black pepper
fresh ground |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 591 | ml |
water
|
|
| 7.1E+2 | ml |
ketchup
|
|
| 15 | ml |
vinegar
white |
|
| 59 | ml |
lemon juice
|
|
| 118 | ml |
worcestershire sauce
|
|
| 118 | ml |
maple syrup
pure |
|
| 118 | ml |
brown sugar
|
*
|
| 2 | medium |
onions
iced |
|
| 3E+1 | ml |
chili powder
|
|
| 2.5 | ml |
salt
|
|
| 2.7 | kg |
venison
ribs with some loin meat attached |
|
| 1 | x |
black pepper
fresh ground |
*
|
Directions
Preheat oven to 325℉ (160℃).
In large bowl, combine all ingredients except ribs and pepper.
Blend well. Sprinkle ribs with pepper and additional salt.
Place in 5 qt. roasting pan in double layer. Roast 1 hour. Pour sauce over ribs.
Increase heat to 350℉ (180℃) and bake until ribs just begin to char on top, about 1½ 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. Makes about 6 servings.
Note: If venison is a little gamey tasting, increase vinegar in sauce to 3 tbsp.
Taste sauce after mixing and add additional brown sugar to taste, about ½ cup.
