Course
Main
Serves
BBQ Rub: Yield 3 Cups, BBQ Sauce: Yield 3 Cups
Chef’s notes
A lot of people don’t realize that you can make greatbone-inrib recipes with your venison ribs if you just apply a little low, slow heat first and then go to the grill. Give this recipe a try. You’ll never look atvenisonribs the same way again.
Brought to you byWeston
Equipment available fromwestonbrands.com
Ingredients
BBQ Rub
- 1/2 cup kosher salt
- 2 tbsp. granulated garlic
- 1 tbsp. ground black pepper
- 1/2 cup chili powder
- 2 tbsp. cumin
- 2 tbsp. Hungarian paprika
- 1 tbsp. smoked paprika
- 2 tsp. onion powder
- 1 tbsp. ground mustard
- 1 tsp. cayenne
- 2 tbsp. oregano
- 1/2 cup brown sugar
BBQ Sauce
- 2 cups ketchup
- 4 tbsp. BBQ rub (see above)
- 1/2 cup apple cider vinegar
- 1/4 cup brown sugar
- 2 tbsp. Worcestershire sauce
- 1/3 cup molasses
- 1 tbsp. Dijon mustard
- 2 tbsp. lemon juice
- 1-1/2 tbsp. liquid smoke
- 1 tbsp. kosher salt
- 1 tbsp. ground black pepper
Special equipment
Slow cooker or pressure cooker, grill or grill over fire.
Preparation
BBQ Rub and Sauce
- Whisk all ingredients together in a bowl and store in an airtight container in the refrigerator. It will last for about a week in the fridge, longer if you omit the lemon juice.
The Ribs
- Using a hacksaw or bone saw, cut a rack of game ribs perpendicular to the bones, so to get a 4-6 inch strip of connected rib bones.
- Then cut these strips into pieces containing 3 or 4 ribs apiece.
- Place the ribs into a pressure cooker or crock pot and add just enough stock or water to cover them.
- Cook at full pressure for 30 minutes. If using a slow cooker, cook on high for 2 to 3 hours or low for 6 to 8 hours. By then, the ribs should be fairly tender. The measure of a perfectly cooked venison rib will be if the meat hangs on to the bone when picked up, but if you shook the bone the meat would start to fall off. A little resistance is not a bad thing.
- Prepare a grill (gas or charcoal) at medium-high heat.
- Remove the ribs from the slow cooker, let them cool, and then give them a generous rub-down with the rub.
- Place the ribs on the grill.
- Since they’re already cooked, you’re simply reheating the meat and charring the outside a bit.
- Once the ribs have crisped, about 10 minutes, coat them generously with the barbeque sauce, and continue cooking for 1 to 2 minutes to allow the sauce to caramelize and thicken.
- Serve warm.
Shop
Sign In or Create a Free Account
Access the newest seasons of MeatEater, save content, and join in discussions with the Crew and others in the MeatEater community.
Related
Recipes
Venison Migas
(1)
Migas, similar to chilaquiles, is a breakfast staple in Mexican cuisine. Adding ground venison to the tortilla and egg scramble completes this hearty meal. It’s a great way to impress family or friends at brunch… and the perfect cure for a hangover. Traditionally, migas is made with fried tortillas...
Danielle PrewettJul 27, 2020
Read MorePlay Now
Recipes
Red Wine-Braised Venison Shanks
(6)Too many hunters throw their shank meat in the grind pile or to the dogs. Instead, maybe try braising them whole in with herbs, onion, and red wine. When given time, this method will transform shanks into a fork-tender piece of meat. It’s one of the most satisfying meals to eat on a cold winter day...
Danielle PrewettFeb 11, 2020
Read MorePlay Now
Recipes
Grilled Venison Steaks
(3)
If you’re a big game hunter, you should know how to grill a venison steak. First off, it’s important to know that wild red meat can cook faster than beef because it’s leaner. In order to get consistently juicy and tender steaks, you should try using a meat thermometer until you develop a knack for...
Steven RinellaNov 5, 2018
Read MorePlay NowReviews
Save this recipe
Venison Ribs
Recipe by:MeatEater Staff
Course
Main
Serves
BBQ Rub: Yield 3 Cups, BBQ Sauce: Yield 3 Cups
Chef’s notes
A lot of people don’t realize that you can make greatbone-inrib recipes with your venison ribs if you just apply a little low, slow heat first and then go to the grill. Give this recipe a try. You’ll never look atvenisonribs the same way again.
Brought to you byWeston
Equipment available fromwestonbrands.com
Ingredients
BBQ Rub
- 1/2 cup kosher salt
- 2 tbsp. granulated garlic
- 1 tbsp. ground black pepper
- 1/2 cup chili powder
- 2 tbsp. cumin
- 2 tbsp. Hungarian paprika
- 1 tbsp. smoked paprika
- 2 tsp. onion powder
- 1 tbsp. ground mustard
- 1 tsp. cayenne
- 2 tbsp. oregano
- 1/2 cup brown sugar
BBQ Sauce
- 2 cups ketchup
- 4 tbsp. BBQ rub (see above)
- 1/2 cup apple cider vinegar
- 1/4 cup brown sugar
- 2 tbsp. Worcestershire sauce
- 1/3 cup molasses
- 1 tbsp. Dijon mustard
- 2 tbsp. lemon juice
- 1-1/2 tbsp. liquid smoke
- 1 tbsp. kosher salt
- 1 tbsp. ground black pepper
Special equipment
Slow cooker or pressure cooker, grill or grill over fire.
Preparation
BBQ Rub and Sauce
- Whisk all ingredients together in a bowl and store in an airtight container in the refrigerator. It will last for about a week in the fridge, longer if you omit the lemon juice.
The Ribs
- Using a hacksaw or bone saw, cut a rack of game ribs perpendicular to the bones, so to get a 4-6 inch strip of connected rib bones.
- Then cut these strips into pieces containing 3 or 4 ribs apiece.
- Place the ribs into a pressure cooker or crock pot and add just enough stock or water to cover them.
- Cook at full pressure for 30 minutes. If using a slow cooker, cook on high for 2 to 3 hours or low for 6 to 8 hours. By then, the ribs should be fairly tender. The measure of a perfectly cooked venison rib will be if the meat hangs on to the bone when picked up, but if you shook the bone the meat would start to fall off. A little resistance is not a bad thing.
- Prepare a grill (gas or charcoal) at medium-high heat.
- Remove the ribs from the slow cooker, let them cool, and then give them a generous rub-down with the rub.
- Place the ribs on the grill.
- Since they’re already cooked, you’re simply reheating the meat and charring the outside a bit.
- Once the ribs have crisped, about 10 minutes, coat them generously with the barbeque sauce, and continue cooking for 1 to 2 minutes to allow the sauce to caramelize and thicken.
- Serve warm.