Love the spinach dip at restaurants like TGIFriday's and the Olive Garden? Make it at home with these easy-to-follow copycat recipes.
Barbecued Venison Ribs
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- #45827
serves/makes:
ready in:
over 5 hrs
over 5 hrs
1 review
ingredients
red wine (sufficient to cover ribs in a marinade)
1 1/2 cup water
1 cup currant or plum jelly or jam
1/2 cup brown sugar
1 medium onion, finely diced
1/8 teaspoon cloves
1/2 teaspoon dry mustard
1/2 teaspoon garlic powder
1/2 teaspoon salt
6 pounds venison ribs with some loin meat attached
freshly ground black pepper, to taste
buttermilk
directions
Marinate venison in buttermilk for one day.
Preheat oven to 325 degrees F.
Combine all ingredients except the ribs in a large bowl. Blend well.
Sprinkle ribs with pepper and additional salt. Place in 5 quart roasting pan in double layer. Roast 1 hour.
Pour sauce over ribs. Increase heat to 350 degrees F and bake until ribs just begin to char on top, about 1 1/2 hours.
Turn ribs over cover pan and bake about 30 minutes longer, until ribs are tender and sauce is thick.
To serve, place ribs on serving platter. Pour sauce over ribs.
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nutrition data
Nutritional data has not been calculated yet.
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reviews & comments
October 5, 2006
I found the venison I used was fatty and I had to degrease the marinade and meat juice before using it. I recommend refrigerating the sauce first (or pouring it over icecubes or any smliar technique to remove the fat) I used fresh red currants instead of jelly to cut down on the sweetness and it was very good. We all loved the degreased sauce!