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Joan’s BBQ Bison Finger Ribs (Back Ribs)

  • 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!)

  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.

Joan’s Oven Braised Bison Short Ribs

  • Prep Time: 1 hour
  • Cook Time: 4 – 5 hours
  • Serves: 2 - 4

  • 1 package of RAM Bison Short Ribs
  • 1 onion sliced
  • 2 – 3 bay leaves
  • 2 cups tomato juice or similar substitute (bison stock)
  • Salt and pepper to taste
  • 2 tablespoons Olive Oil (or similar substitute)
  1. Thaw the ribs. A good method for quick thaw is to cover the unopened vacpacked bag in cold water (sink/large bowl). Flex the bag every half hour and it will thaw very quickly.
  2. Preheat oven to 250o F. Trim and season the ribs well with salt and pepper and garlic powder.
  3. On stovetop heat braising pan to medium high heat, add a few tablespoons of olive oil and sear meaty side of ribs first. Once browned, flip to bone side and let brown for a few minutes. Turn off burner heat, add braising liquid, put sliced onion in around ribs, add bay leaves, cover and put in preheated oven.
  4. Cook for 4-5 hours, remove lid for last 45 minutes. Remove from oven and remove ribs and onion to platter.
  5. Place pan on medium heat on stovetop and reduce braising liquid for 5 – 10 minutes. Remove bay leaves.
  6. Cut ribs in serving portions (one bone per portion) and pour reduced braising liquid over ribs.
  7. Serve and enjoy!


  • You can easily switch this up to cook a larger batch of ribs. Just brown the ribs in batches.
  • This recipe can also be interchanged to use a slow cooker as your oven with similar delicious results!

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About Roaming Alberta Meats

Roaming Alberta Meats
Roaming Alberta Meats is based in Calgary. The company was started by Meaghan Riopel, entrepreneur and MBA/CMA graduate.

Meaghan had a personal desire to connect with farmers and understand exactly where the meat on her table was coming from. She works closely with her parents, Joan & David Hines…

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