Barbecued venison ribs

Yield: 6 servings

Measure Ingredient
2½ cup Water
3 cups Ketchup
1 tablespoon White vinegar
¼ cup Lemon juice
½ cup Worcestershire sauce
½ cup 100% Wisconsin maple syrup
½ cup Brown sugar
2 mediums Onions,diced
2 tablespoons Chili powder
½ teaspoon Salt
6 pounds Venison ribs with some loin
\N \N Meat attached
\N \N Freshly ground black pepper
\N \N To taste

Preheat oven to 325 degrees.In large bowl,combine all ingredients except ribs and pepper.Blend well.Sprinkle ribs with pepper and additional salt.Place in 5 qt. roasting pan in double layer.Roast 1 hour.Pour sauce over ribs.Increase heat to 350 degrees and bake until ribs just begin to char on top,about 1½ 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.Makes about 6 servings.

Note: If venison is a little gamey tasting,increase vinegar in sauce to 3 tbsp..Taste sauce after mixing and add additional brown sugar to taste,about ½ cup.

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