Best Recipe for BBQ Venison Ribs
Venison Meat Tenderized by Oven Braising gets Char-Grilled Flavors
Dec 30, 2008
Venison recipes often ignore one of the tastiest treats. Venison ribs make a hearty and delicious meal from a venison cut that is often discarded or scraped and used for burger or venison stew meat. With savory dry rub recipes for venison, a zesty bbq sauce and a brief sizzle on the grill, the ribs become the centerpiece of a memorable game dinner.
Braise Deer Meat for Flavor and Tenderness
Deer recipes for the tougher cuts such as blade and shank use long cooking at low heat and with lots of moisture to tenderize and infuse the wild venison with additional flavor. Venison ribs benefit from this method, becoming fall-off-the-bone succulent.
The braising liquid can be anything from water to stock and typically includes wine – either red or white, according to preference. Beer or a shot of Bourbon are other flavoring options along with soy, Worcestershire or steak sauce. Consider deepening the flavors and adding complexity with a bit of vinegar balanced by brown sugar or honey. Plan on making up about a cup of braising liquid per slab.
Special Notes for Cooking Venison Ribs
When butchering venison, cut the rib racks in half across the bone to make two slabs. Ribs from larger deer, especially mature bucks, are too long to cook or serve easily when left whole. Use any trimmings for bbq stew meat.
This deer recipe uses homemade aluminum foil containers to cook venison in the braising liquid. A simple way to make the container is join two lengths of foil at one edge by crimping it tightly with two or three folds. Then, envelop the slab by bringing the foil up and repeating the crimp at the top and one end. Leave the other end open to add the braising liquid when the ribs are ready to go into the oven.
Finish this Recipe for Venison on the Grill for Great Flavor
The ribs should be tender and ready for the table when they come out of the oven, but a mountain of flavor is added by generously coating them with a favorite bbq sauce and grilling briefly over charcoal. Grilled deer ribs are particularly flavorful when using lump charcoal. Keep the grill hot enough to caramelize the sauce, increasing the depth of flavor and adding visual appeal.
BBQ Venison Ribs
Ingredients:
- Venison ribs
- 2 tablespoons olive oil
- Thinly sliced onion
- Dry rub, if desired
- 1 cup of preferred braising liquid per slab
- Favorite bbq sauce
Directions:
- Preheat oven to 225F.
- Remove as much surface fat as possible as well as any membranes from ribs.
- In a large saute pan, brown the ribs in the olive oil.
- Make aluminum foil containers and place on rimmed baking sheet.
- Position slab of ribs on foil and apply dry rub if desired, or season with salt and pepper.
- Place onion slices over ribs until each slab is fully covered.
- Crimp aluminum foil top snugly, leaving enough room to add liquid.
- Pour up to 1 cup of braising liquid into aluminum foil containers and finish tightly closing the crimped edges.
- Place ribs on the middle and top racks in the oven.
- Braise for 3 hours.
- Prepare bbq grill, preferably with lump charcoal.
- Remove ribs from oven and carefully open aluminum foil containers to avoid being burned by escaping steam.
- Cut ribs into preferred serving sizes of one to three ribs and transfer to a large platter.
- Brush each section with favorite bbq sauce.
- Grill sections over medium to hot coals just long enough to caramelize the sauce and contribute a char-grilled flavor.
- Remove from grill and serve immediately.
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