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Barbecued Venison Ribs

 

401

Yield

6

servings

Prep

10

min

Cook

2

Ready

2

Trans-fat Free
 

Ingredients

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
*

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.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 775g (27.3 oz)
Amount per Serving
Calories 73016% of calories from fat
 % Daily Value *
Total Fat 13g 20%
Saturated Fat 3g 15%
Trans Fat 0g
Cholesterol 82mg 27%
Sodium 1789mg 75%
Total Carbohydrate 20g 20%
Dietary Fiber 2g 7%
Sugars g
Protein 201g
Vitamin A 37% Vitamin C 50%
Calcium 11% Iron 87%
* based on a 2,000 calorie diet How is this calculated?

 

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