Venison Ribs
By: Anonymous
Published: Sunday, February 14, 2010 - 8:18am

Ingredients




3 pounds Venison ribs to 4 pounds
3 cups Water
cup Beer
5 Peppercorns
2 Garlic cloves
1 Onion quartered
1 cup Tomato sauce
cup Water
cup Olive oil
cup Lemon juice
2 tablespoons Brown sugar
cup Finely-diced onion
cup Chili sauce
1 teaspoon Salt
teaspoon Freshly-ground black pepper
2 tablespoons Honey
1 teaspoon Paprika
teaspoon Dry mustard
1 teaspoon Liquid Smoke

Preparation

1 Cut ribs into serving size pieces. Parboil in a large Dutch oven in mixture of the water, beer, peppercorns, garlic and onion. 2 Combine all sauce ingredients in a small saucepan. Heat to almost boiling then simmer for 20 minutes. 3 Heat oven to 350 degrees. 4 Place ribs on a rack in a large roasting pan. Brush with sauce. Bake for about 45 minutes to an hour, turning several times and basting with sauce. 5 Comments: Many people discard ribs, throwing away one of the best parts of the deer. Venison ribs don't have as much meat as pork or beef, but are delicious none the less and should hold a high priority in the kitchen.