Barbecue Venison Ribs
For great tasting barbecue venison ribs, use the upper section of the ribs. By leaving some of the backstrap meat attached, the deer ribs will be nice and meaty.
The upper half of the rib cage corresponds to the same area that baby back rib slabs are taken from hogs. They are usually meatier and more tender than the lower half of the ribcage.
Oven Barbecue Venison Ribs Recipe
With this recipe, you can use a homemade barbecue sauce recipe, or use your favorite store bought sauce. The ingredients needed for this recipe include...
- 5 or 6 pounds venison ribs, with loin meat attached
- 2 cups barbecue sauce
- 1/4 cup water
- 1/4 cup maple syrup
- 1/4 cup brown sugar
- 3 tablespoons cider vinegar
- 2 tablespoons Worcestershire sauce
- 1 tablespoon chili powder
- 2 teaspoons black pepper
- 1 teaspoon salt
- 1 teaspoon (or to taste) cayenne pepper
Start by preheating the oven to 325 degrees Fahrenheit. Combine all of the ingredients in a large bowl, except the deer ribs, salt and pepper. Season the ribs with the salt and pepper, place in a large roasting pan, and bake for one hour.
Pour the sauce over the ribs, increase the oven temperature to 350F, and continue baking them for another one and one-half hours. Turn the ribs as needed to prevent charring as they bake.
Turn the ribs again, cover the pan, and bake for an additional half hour.
Serve the barbecue venison ribs on a platter, and provide plenty of French fries and coleslaw on the side. The sauce can be poured over the ribs, or served separately for dipping. Enjoy!
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