Monday, December 7, 2015 Categories: Recipes
- Prep Time: 15 minutes
- Cook Time: 4 – 5 hours
- Serves: 4
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!)
- Trim the bison finger ribs to remove any silver skin and accessible fat.
- Generously salt and pepper the trimmed ribs and cut into serving sized portion (1 rib bone per piece)
- 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.
- 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.
- Remove ribs from liquid and coat with you favourite BBQ sauce.
- 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.