Award-Winning Bison Back Ribs

Carmen Creek Award-Winning Bison Back Ribs
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 Time20 minsCook Time2 hrs 20 minsTotal Time2 hrs 40 minsYields1 Serving

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
5

Rub spice blend onto both sides of the bison rib racks.

6

Wrap each rack in parchment paper until sealed.

7

Wrap parchment package into tinfoil to completely seal the juices as the ribs cook.

8

Place tin foil packages onto baking sheets and cook at 120°C for 3 ½ to 4 hours.

9

Remove racks from the packages and cut the racks into single bones.

10

Brush the bones with glaze and finish on the BBQ for 10 minutes to caramelize.

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
5

Rub spice blend onto both sides of the bison rib racks.

6

Wrap each rack in parchment paper until sealed.

7

Wrap parchment package into tinfoil to completely seal the juices as the ribs cook.

8

Place tin foil packages onto baking sheets and cook at 120°C for 3 ½ to 4 hours.

9

Remove racks from the packages and cut the racks into single bones.

10

Brush the bones with glaze and finish on the BBQ for 10 minutes to caramelize.

Award-Winning Bison Back Ribs
>>Grilled Bison Burger

About the author : rzaslavskiy

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