Venison Ribs

[kyote]

Many people discard ribs, throwing away one of the best parts of the deer. Venison ribs don't have as much meat as pork or beef, but are delicious none the less and should hold a high priority in the kitchen.
Cut ribs (about 3 to 4-pound slab) into serving size pieces. Parboil in a large Dutch oven in mixture of 3 cups water, 1 1/2 cups beer, 5 peppercorns, 2 cloves garlic and 1 quartered onion. Heat oven to 350 degrees. Place ribs on a rack in a large roasting pan. Brush with sauce (recipe follows). Bake for about 45 minutes to an hour, turning several times and basting with sauce.

BBQ Sauce: 1 cup tomato sauce, 1/3 cup water, 1/3 cup olive oil, 1/4 cup lemon juice, 2 tablespoons brown sugar, 1/2 cup finely diced onion, 1/4 cup chili sauce, 1 teaspoon salt, 1/2 teaspoon pepper, 2 tablespoons honey, 1 teaspoon paprika, 1/2 teaspoon dry mustard and 1 teaspoon Liquid Smoke. Combine all ingredients in a small saucepan. Heat to almost boiling then simmer for 20 minutes.

you can also put them on the grill with coals and a sweet smoke chips keeping them away from the fire.and of course use your Bar B q sauce.I normally use just beer.heck with the H2o stuff.and after a couple 4 cubers way more pepper corns go in then just 5..and if ya want to bump it up a notch slice a couple jalapenos in half and throw in there or better yet a couple habeneros.I am sure that you can make it gooder.

[Almtnman]

Sounds good. 

[jdt48653]

here's another version for venison ribs.

fill  up a large pot,i use a turkey deep fryer setup.fill with cut up ribs,and the usual spices,i use vinegar
with my water,also a little brown sugar.boil with lid on until meat comes off the bone,remove bones while still hot,then set outdoors overnight(in the hunting season when its cold at night)in the morning the tallow will be on top of the liquid,remove it with a ladle,reheat on stove ,pour off excess
liquid,add your favorite BBQ sauce.makes the best BBQ sandwiches!you will never throw the ribs away again!!

[alsatian]

I agree.  I have made venison ribs twice, the second time this year and with much better success than before.  I also parboiled my ribs for an hour and then baked in BBQ sauce for 45 minutes.  I think mine was a little simpler treatment.  I put the ribs in a pyrex glass casserole and added some water.  I then covered the dish with aluminum foil.  I baked at 375 degrees for about 10 minutes and then reduced the temperature to 350 degrees.  I then drained the dish.  I then swashed commercial KC Masterpiece BBQ sauce on the ribs and covered with aluminum foil and baked for 45 minutes at 325 degrees.  Very good and tender.  I think boiling in salted water maybe with some seasonings might be better, but also more fussing and trouble.

I like eating the ribs because it is the first fruits, so to speak, of my deer that I will eat.  The ribs go pretty good with a bottle of California Pinot Noir red wine.

[The Gamemaster]

Where I live at, the deer have lot's of fat on their ribs to get them through the harsh Pennsylvania winters and my mom tried cooking them a couple of times and they were too greasy to eat.

They tasted like eating a candle.

A family friend of mine was hard up for deer meat and I usually gave him all the ribs, necks, shot up legs and what ever was left after we butchered our meat.

He sometimes gave us a jug of homemade wine, which was a pretty good trade because it was always dark red wine and was good for cooking.

Maybe if I get a young deer next year, I will try your recipe and give it a second chance.

Thanks