Hi! This is my first post in the cooking section. This recipe came from my step dad, who made it up as he went. It was also my first taste of ANY wild game, besides rabbit. Me want more! :wink:
BBQ BISON RIBS
2 lbs. bison ribs, bone in
1 c. flour
Seasoned salt and pepper, to taste
1/2 c. red wine
1 medium Maui onion or yellow onion, chopped
1 c. chicken stock
1 c. Stubbs Smoky Mesquite BBQ sauce, or any othe MILD bbq sauce [don't want the sauce to overpower the meat]
2 TBSPS. olive oil
Add season salt and pepper to taste to the flour. Dredge ribs in the flour, thoroughly. Heat oil in a heavy roasting pan with lid. My step dad used Le Crusette enamel over cast iron. Brown ribs thoroughly to dark brown. Add more oil, if needed. Add chicken stock, wine, and chopped onion. Bake, covered with lid at 265 degrees F for 2 hours. Remove from oven and stir thoroughly. There must a lot 'gravy in pan. Add BBQ sauce and put back into the oven at 350 degrees for 1 hour. At the 1/2 hour mark, stir again thoroughly and cook for another 1/2 hour. Let it rest for 20-30 minutes before serving. ENJOY!!
BBQ BISON RIBS
2 lbs. bison ribs, bone in
1 c. flour
Seasoned salt and pepper, to taste
1/2 c. red wine
1 medium Maui onion or yellow onion, chopped
1 c. chicken stock
1 c. Stubbs Smoky Mesquite BBQ sauce, or any othe MILD bbq sauce [don't want the sauce to overpower the meat]
2 TBSPS. olive oil
Add season salt and pepper to taste to the flour. Dredge ribs in the flour, thoroughly. Heat oil in a heavy roasting pan with lid. My step dad used Le Crusette enamel over cast iron. Brown ribs thoroughly to dark brown. Add more oil, if needed. Add chicken stock, wine, and chopped onion. Bake, covered with lid at 265 degrees F for 2 hours. Remove from oven and stir thoroughly. There must a lot 'gravy in pan. Add BBQ sauce and put back into the oven at 350 degrees for 1 hour. At the 1/2 hour mark, stir again thoroughly and cook for another 1/2 hour. Let it rest for 20-30 minutes before serving. ENJOY!!
