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Joan’s BBQ Bison Finger Ribs (Back Ribs)

  • Prep Time: 15 minutes
  • Cook Time: 4 – 5 hours
  • Serves: 4

Ingredients

1 packet Bison finger (back) ribs (Roaming Alberta Meats typically sells 8 ribs per package, great for feeding 4. Thaw completely before starting this recipe.)
1 tablespoon Salt (Adjust amount of salt to your liking.)
1 tablespoon Pepper (Adjust amount of pepper to your liking.)
1 Medium Onion (Roughly chopped.)
3 cloves Garlic (Crushed.)
1 cup Tomato juice
1 cup Bison broth (Osso Bueno)
1 cup BBQ sauce (Use whatever is your favourite, I use Cattle Boyz!)


Directions
  1. Trim the bison finger ribs to remove any silver skin and accessible fat.
  2. Generously salt and pepper the trimmed ribs and cut into serving sized portion (1 rib bone per piece)
  3. Make a tasty marinating/boiling sauce in a deep pan by sautéing the following; 1 rough chopped onion and 4 cloves of crushed garlic. When this has softened, add tomato juics and bison broth. Bring to a boil.
  4. Add trimmed ribs, allow to come to slow boil and reduce heat to medium low for 60 – 90 minutes to maximize tenderness. This boiling liquid can be frozen and reused the next time you want to make ribs or have a tasty cooking liquid for your next bison roast.
  5. Remove ribs from liquid and coat with you favourite BBQ sauce.
  6. Transfer sauce coated ribs to a medium heat BBQ (or under low heat broiler) for approximately 15 minutes turning to achieve a nice crust finish.

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