Back

Share

Print

Maximize

Adrianne Lux Font

Award-Winning Bison Back Ribs

The key to perfect back ribs is to start with bison! Then all you have to do is make sure the ribs are completely sealed while cooking so none of the juice from this special rub escapes.

PREP TIME

20 mins

COOK TIME

2 hrs 20 mins

TOTAL TIME

2 hrs 40 mins

YIELDS

1 Servings

Ingredients

  • 4 lbs bison back ribs

Glazing Sauce

  • 2 cups chopped onions
  • 1 tsp minced garlic
  • 1 cup ketchup
  • 1 cup brown sugar, firmly packed
  • 1 tsp salt
  • 1 tsp coarse ground pepper
  • 2 tbsp balsamic vinegar
  • 1 tbsp Worcestershire sauce
  • 1 tbsp grainy mustard

Spice Rub

  • 2 tbsp red chili powder
  • 2 tbsp dried cumin
  • 2 tbsp dried oregano
  • 2 tbsp lemon pepper
  • 2 tbsp sea salt

Directions

Glazing Sauce

  1. Combine all ingredients into a small saucepan.
  2. Cover and simmer for 10 minutes.
  3. Note: Glaze can be made in larger batches ahead of time and refrigerated in a sealed container fridge for 2 days.
  4. Spice rub can be made in larger batches and kept in a sealed jar at room temperature for up to 6 months. Note: Use dried spices only.

Bison Back Ribs

  1. Rub spice blend onto both sides of the bison rib racks.
  2. Wrap each rack in parchment paper until sealed.
  3. Wrap parchment package into tinfoil to completely seal the juices as the ribs cook.
  4. Place tin foil packages onto baking sheets and cook at 120°C for 3 ½ to 4 hours.
  5. Remove racks from the packages and cut the racks into single bones.
  6. Brush the bones with glaze and finish on the BBQ for 10 minutes to caramelize.
Facebook-square Twitter-square

© 2022 Carmen Creek All rights reserved.

[email protected]

We support
Canadian Agriculture

Contact Us

Monday-Friday, 9:00am-4:00pm MT

1-833-241-1200 | [email protected]






    RetailerFoodserviceConsumerNews/MediaAdvertisingOther


    Sell our productsFind our productsConsumer direct orderMedia inquiryAdvertising inquiryOther


    YesNo


    [mc4wp_checkbox]