Barbecued venison ribs recipe
I love barbecued spare ribs. Pork can be very fatty however, so here is a recipe using venison ribs. These can be finished in the oven or on a BBQ and if you go for the latter, be careful they do not burn. Delicious with chips!
The ribs need to be prepared the day before your barbecue, as they must be marinaded overnight.
Alternative method: to sous vide, marinate the ribs in a vac pack then double bag them and cook overnight at 74°C. Then chill and baste in the oven to glaze.
Ingredients
- 600 ml tomato ketchup
- 200 ml dark soya sauce
- 250 ml honey
- 15 g smoked paprika
- 5 cloves of garlic, finely chopped
- 2 venison breasts
- 500 ml chicken stock
- 21.1 fl oz tomato ketchup
- 7 fl oz dark soya sauce
- 8.8 fl oz honey
- 0.5 oz smoked paprika
- 5 cloves of garlic, finely chopped
- 2 venison breasts
- 17.6 fl oz chicken stock
- 2.5 cups tomato ketchup
- 0.8 cup dark soya sauce
- 1.1 cups honey
- 0.5 oz smoked paprika
- 5 cloves of garlic, finely chopped
- 2 venison breasts
- 2.1 cups chicken stock
Details
- Cuisine: British
- Recipe Type: Main
- Difficulty: Easy
- Preparation Time: 30 mins
- Cooking Time: 160 mins
- Serves: 5
Step-by-step
- Place all the ingredients apart from the chicken stock in a bowl and mix well.
- To prepare the ribs for barbecue, cut a straight line along the bottom of the ribs with a sharp knife. Taking a bone, saw cut along the line through the ribs and remove the bottom of the ribs. The bone can be retained to enrich stocks and sauces.
- Using a pastry brush, paint the BBQ sauce all over the ribs on both sides.
- Take a clean bin bag and fold out the top of the bag so that you can see the bottom. Place the ribs in the bag and pour over the rest of the marinade. Wash your hands and then unfold the rolled top end of the bag and tie a knot in it.
- Leave the ribs to marinate overnight in the fridge.
- The following day place the ribs in a heat-proof dish large enough to take them lying down in a single layer.
- Tip the remaining marinade into a separate bowl, add the chicken stock, mix well and pour over the ribs, ensuring they are well covered in liquid. Bring to the boil then transfer to the oven and cook for 1¾ to 2½ hours at 160°C or until the meat is tender.
- Remove the ribs from the sauce and allow to cool. Meanwhile strain the sauce and simmer to reduce to a thick coating consistency.
- Once the ribs are cold, cut into 3-bone portions then dip or coat with sauce before placing in the oven or on a BBQ to reheat.
Recipe taken from Venison: the Game Larder. Photography by Steve Lee
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