Description
These bison back ribs able to stand up to the zestiest barbecue sauce or marinade without disintegrating. They’re great! No antibiotics or added hormones, and no steroids. Delicious, lean and good for you. It’s the healthy low fat alternative to beef.
This Smoky Bison Back Ribs Recipe is a simple and basic way to prepare perfectly tender bison back ribs.
This is a simple and basic way to prepare perfectly tender bison back ribs. You can switch up this recipe with different spice rubs and glazing sauces, but the cooking process is always the same. From start to finish, dinner is on the table in about 3 hours.Thank You to The Bison Council for this Delectable and Easy Bison Back Ribs Recipe.
No additives, gluten free. No added hormones, no antibiotics, no steroids. Delicious, lean and good for you. The healthy low fat and all natural meat is a great alternative to beef. You can switch up this recipe with different spice rubs and glazing sauces.
From start to finish, dinner is on the table in about 3 hours.
Ingredients:
- 4 lbs. bison back ribs (fully thawed)
- 1 cup of water
For Spice Rub
- 2 tbsp. lemon pepper
- 2 tbsp. garlic salt
- 2 tsp. cayenne
- 1 tsp. ground rosemary
- 1/2 tsp. ground thyme
For Glazing Sauce
- 2 cups chopped onions
- 1 clove minced garlic
- 1 cup ketchup
- 1/4 cup firmly packed brown sugar
- 1 tsp. salt
- 1/4 tsp. coarse ground pepper
- 2 tbsp. balsamic vinegar
- 1 tbsp. Worcestershire sauce
- 1 tbsp. grainy mustard
Note: Spice rub can be made in larger batches and kept in a sealed jar at room temperature for up to 6 months. Use dried spices only.
Preparation:
To Make Glazing Sauce
- Combine all ingredients in a small saucepan.
- Cover and simmer for 10 minutes.
Note: Glaze can be made in larger batches ahead of time and refrigerated in a sealed container fridge for 2 days.
For the Back Ribs
- Cook the bison back rib racks whole to retain meat juices. Carve into individual pieces to serve.
- Combine all spices into a small bowl and blend well.
- Generously season rib racks on both sides with the rub.
- Grill on both sides under the broiler of your oven on high heat until crust forms (3-5 minutes a side).
- Turn the oven down to 250°F.
- Transfer bone side down to an oiled grate inside a roasting pan. Add 1 cup of water.
- Cover and cook for 1½ hour. Turn over and cook for another 45 minutes until meat is tender. Remove and let stand 10 minutes for the juices to settle.
- Place the ribs bone side down on a cookie sheet lined with parchment paper or onto the oiled grill of the BBQ set to medium low heat.
- Brush glazing sauce on the meat and cook for another 15 minutes until caramelized.
8715 Lafrenaie,
milettebob (verified owner) –
Since they were first introduced to Bison Back Ribs and Short Ribs, my two granddaughters and grandson regularly request, what they have nicknamed as “Grampa Ribs” because grandpa introduced them to a feed of these ribs to try. And they took to them like a bear takes to honey, often asking their mom if she can make a feed of “Grandpa Ribs” for dinner any given week. The oldest also enjoys taking leftovers to school and seeing the reaction of fellow students and even teachers watching her gnaw away on her over-sized bone of meat, probably wondering what dinosaur she got it from. The grand kids love these ribs so much, they scoff when mom tries to substitute regular puny beef or pork ribs, so grandpa has to keep the extra freezer he bought well stocked. So don’t hesitate to try these fantastic ribs. Cooked and painted with BBQ sauce or honey garlic, your mouth will delight from the first bite and regret the last!