Venison Ribs

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 My Smokey BBQ Sauce but you can use your favorite sauce.

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

Ingredients

• 1  cup red wine
• 1  cup beef broth
• 1⁄2 cup coffee
• 2  tablespoons honey
• 1  teaspoon oregano
• 1  teaspoon chili pepper
• 1⁄2 teaspoon pepper
• 1  teaspoon 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.