For the first time this past deer season, Connor brought home the ribs on the deer he was fortunate enough to shoot. I’ve always enjoyed ribs that I’ve bought from the grocery store, so I was thrilled to try venison ribs! I added a dry rub to these to flavor during the initial cook, and topped with barbeque sauce to finish. They were incredible! Be sure to serve these with my creamy mac n’ cheese (and a napkin!) This combo is irresistable.
Serves: 1 Rack of Ribs – Prepare Time: 2 hours & 45 minutes +/-
INGREDIENTS:
BBQ VENISON RIBS:
- 1 Rack Venison Ribs (can substitute with baby back pork ribs)
- 1/4 Cup Brown Sugar
- 2 Teaspoons Salt
- 1 Teaspoon Pepper
- 1 Teaspoon Garlic Powder
- 1 Teaspoon Onion Powder
- 1/2 Teaspoon Mustard Powder
- 1/4 Teaspoon Crushed Red Pepper Flakes
- 1/2 Cup Water
- 1/2 Cup BBQ Sauce +/-
- Aluminum Foil
DIRECTIONS:
1.) Preheat oven to 250°F. If frozen, thaw rib rack. Mix seasonings together and add dry rub liberally to both sides of ribs. Place rib rack on baking sheet pan. Add water and cover tightly with aluminum foil. This will allow the ribs to steam without drying them out.
2.) After one hour, remove ribs from oven. Uncover and place back in oven for one hour.
3.) Remove from oven and slather both sides of ribs with BBQ sauce. Add back into oven for an additional 30 minutes.
4.) Remove from oven, let rest for 5 minutes, and separate ribs with a serrated knife. Enjoy!
Dinner w/ the Dugans 