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CJ’s BISON BACK RIBS

Notes: Bison back ribs are meatier than pork back ribs, but much leaner. Hence, the need to braise them in a slow oven until they are so tender they fall from the bone. Finished on the barbeque with rum-spiked Dark Secrets, you’ll be licking your fingers and gnawing at the bones. How sexy is that?

2 racks (7 ribs each) bison back ribs, or beef back ribs
1 cup red wine 1 10 oz. can beef broth
1 medium cooking onion, peeled & cut into eighths
10-12 cloves garlic, unpeeled 1 – 8” to 10” stem fresh rosemary, broken in two
10 mixed whole peppercorns 1 bay leaf
  1. Along the bone on the underside of each rack, make about 7 “x” patterns. (The sinew along the bone is very tough and the “x’s” help to separate the meat from the bone when the racks are cooked.)
  2. In a large shallow ovenproof pan combine remaining ingredients.
  3. Set bison back ribs on top of the seasoned liquid. Cover with a tight fitting lid or with aluminum foil.
  4. Bake in 250 degrees oven for 5 hours. Do not open lid.
  5. Ribs are cooked when meat begins to fall off the bone.
  6. Remove bison racks from cooking liquid and set aside to cool.
  7. Spray barbeque grill with non-stick cooking spray.
  8. Preheat barbeque to high.
  9. Meanwhile combine ¾ bottle Dark Secrets Gourmet BBQ Sauce with 4 tbsp. dark rum.
  10. Brush both sides with ample amounts of barbeque sauce.
  11. Grill on medium heat on both sides until golden brown and just starting to char.

~ Compliments of CJ Katz in Regina. Be sure to check out her great Saskatchewan online food magazine at www.savourlife.ca it’s always full of new surprises and discoveries.

 

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