There’s something incredibly satisfying about preparing a hearty meal at home, especially when it involves delicious boneless venison ribs! If you’re like me and love to impress your family with quick family dinners, this recipe is a must-try. Not only is it packed with flavor, but it also brings a unique twist to your dinner table. So, roll up your sleeves, and let’s dive into this delightful adventure of cooking!
Why You’ll Love This Recipe
- Perfect for weeknight meals that are both hearty and satisfying.
- Easy to prepare, making it a great choice for 30-minute meals.
- Utilizes wild game, offering a unique flavor profile that will impress your guests.
- Can be made ahead of time, perfect for busy schedules.
- Pairs wonderfully with sides like Cucumber Vinegar Salad or Creamy Cucumber Salad.
Ingredients
To make these mouthwatering boneless venison ribs, you will need the following ingredients:
- 4 lb racks of venison ribs, roughly 8 inches long and 3-4 inches wide (using a reciprocating saw/Sawsall)
- Kosher salt and fresh ground black pepper, or your favorite dry rub
- Water (as needed)
- Barbecue sauce, preferably spicy and homemade from a base of Heinz ketchup (roughly 1/4 cup per person)
- Whole bread and butter pickles
- Unsalted butter, for griddling the buns
- Dehydrated ramp bulbs
- Square cheese slices of questionable origin (American cheese, a.k.a “commod” cheese)
Full ingredient list with measurements is provided in the printable recipe card below.
How to Make the Recipe
Now, let’s get cooking! Follow these simple steps to create your boneless venison ribs:
- To make the bones easier to remove, start by taking a paring knife and removing the thin membrane on the inside of the ribs. This step is optional but definitely worth doing if you can.
- Next, place a sheet of parchment large enough to wrap the ribs stacked 2-3 high on a work surface. Wrap snugly in parchment like a package, then repeat with a sheet of foil. Put the packets on a baking sheet and bake/steam in the oven for 3 hours at 250°F or until the bones move easily from the meat.
- Once done, remove the pan from the oven and wrap the hot packet in cling film tightly. Allow it to cool until you can handle it, removing the bones while the ribs are still warm. Stack the ribs on top of each other, then wrap in cling film again.
- Put the wrapped ribs into a dish to catch any drips, then weight down with a heavy object to compress and help them set. Refrigerate overnight or until very firm, at least 2-3 hours.
- After the ribs are chilled, remove them from the cling film and cut/portion into serving-sized pieces for whatever you like. They can also be frozen for later use!
Pro Tips for Making the Recipe
Here are some helpful suggestions to ensure your boneless venison ribs turn out perfectly:
- Experiment with different dry rubs to find your favorite flavor combination.
- For a spicy kick, consider adding some hot sauce to your barbecue sauce.
- Don’t skip the chilling step; it helps the ribs set and makes them easier to slice.
- Pair your ribs with Cucumber Tomato Salad for a refreshing side!
How to Serve
These boneless venison ribs are incredibly versatile! Here are some serving suggestions:
- Serve them on a toasted bun with a generous drizzle of barbecue sauce for a delicious BBQ sandwich.
- Top with bread and butter pickles for a sweet and tangy crunch.
- Pair with creamy garlic pasta for a delightful contrast of flavors.
- Enjoy with a side of Creamy Cucumber Salad for a refreshing touch.
Make Ahead and Storage
These ribs are perfect for meal prep! Here’s how to store them:
- After cooking, let the ribs cool completely before wrapping them tightly in cling film.
- Store in the refrigerator for up to 3 days or freeze for up to 3 months.
- When ready to enjoy, simply reheat in the oven or on the grill until warmed through.
So there you have it! A delightful recipe for boneless venison ribs that’s sure to become a family favorite. Whether you’re looking for delicious dinner recipes or simply want to try your hand at wild game recipes, this dish is a winner. Happy cooking!
Boneless Venison Ribs
Ingredients
Meat
- 4 lb Racks of venison ribs roughly 8 inches long and 3-4 inches wide using a reciprocating saw/Sawsall
- to taste Kosher salt and fresh ground black pepper or use your favorite dry rub
- as needed Water
- 1/4 cup Barbecue sauce, preferably spicy and homemade from a base of Heinz ketchup
- 1 whole Bread and butter pickles
- for griddling unsalted butter
- to taste Dehydrated ramp bulbs
- slices Square cheese slices of questionable origin (American cheese, a.k.a "commod" cheese)
Instructions
- Remove the thin membrane from inside the ribs using a paring knife for easier bone removal.
- Wrap the ribs in parchment and foil, then bake/steam at 250°F (121°C) for 3 hours until bones move easily from the meat.
- Cool the wrapped ribs, remove bones while warm, then rewrap and refrigerate overnight or until firm.
- Cut the chilled ribs into serving-sized pieces and serve with barbecue sauce, pickles, and griddled buns.