by NRA Staff - Thursday, June 13, 2013
It's summer, and that means the grill is just heating up! Time to barbecue everything and anything, including those venison ribs. Ribs are a great summer picnic finger-food. And for the wild-game lovers, a great way to introduce your friends to venison meat.
Barbecued Deer Ribs
The following recipe is taken directly from the NRA Members' Wild Game Cookbook, Second Edition. to buy your very own copy of the cookbook, visit the NRA Program Materials Center.
• 1 cup firmly packed brown sugar
• 1/4 cup worcestershire sauce
• 1/3 cup soy sauce
• 1/4 cup cider vinegar
• 1/4 cup chili sauce
• 1/2 cup ketchup
• 2 1/2 teaspoons yellow mustard
• 2 crushed garlic cloves
• 1/8 teaspoon pepper
Method 1: Place five pounds deer ribs in a large heavy pan. Cover with water and simmer for one hour. Drain.
Method 2: Wrap ribs in heavy duty foil and bake in 350 degree oven for one and a half hours. Unwrap and drain drippings. Combine the ingredients above.
Pour over ribs. Marinate one to three hours at room temperature. When ready to cook, remove ribs from sauce and arrange on grill about four to five inches over moderately hot coals, basting frequently with sauce and turning often until sauce is used and ribs are crisp and brown (about 20 minutes).
Depending on how meaty ribs are, allow three quarters to one pound per person.
Originally Submitted By:
Danny B. Ball
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