Venison Ribs

Submitted by queenbeatrice

"Most butchers throw the venison ribs out or use the meat between the bones for hamburg. My hubby's hunting party butcher their own meat, and keep the ribs for this tasty recipe. You can barely tell it's deer meat. I guess this recipe could be used for beef or pork ribs also, but I've never tried it with any other meat. Where the recipe calls for BBQ sauce I use Recipe #419251 but you can use your favorite sauce."

 

• Ready In: 8hrs
• Ingredients: 11
• Yields: 4 racks of rib
• Serves: 4

ingredients

• 236.59 ml red wine
• 236.59 ml beef broth
• 118.29 ml coffee
• 29.58 ml honey
• 4.92 ml oregano
• 4.92 ml chili pepper
• 2.46 ml pepper
• 4.92 ml Worcestershire sauce
• 2 bay leaves
• 1 garlic clove, chopped
• 1 onion, chopped

directions

1. Place all ingredients in plastic bag with ribs and let sit in refrigerator for six hours or overnight.
2. Remove ribs, brush with BBQ sauce and cook in 375 degree oven for 1 1/2 to 2 hours, recoating wings with sauce halfway through. Until meat falls off bone.