Boneless Venison Ribs
A savory and tender venison rib dish, expertly prepared and served with homemade barbecue sauce and pickles for a hearty meal.
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.
Notes
Ensure to remove the membrane for tender ribs and refrigerate overnight for best texture.