“I had a memorable dinner that featured BBQ’d Bison Ribs at Gord Lawrence’s ranch near Twin Butte, Alberta – an old pal from the Crowsnest Pass. The ribs were supplied by his neighbor, Barry Barager, who raises bison on Blind Canyon Ranches. “
Several pounds of bison ribs (washed and cut into serving size portions)
Salt and pepper
4 bay leaves
White Spanish onion (chopped)
3 cloves garlic
Butter
BBQ Sauce:
1 large white Spanish onion
4 cloves garlic (minced)
I cup ketchup
2 teaspoons salt
¼ cup butter
¼ teaspoon cayenne pepper
2 teaspoons dry mustard
½ cup vinegar
1 teaspoon Worchestershire sauce
¼ cup brown sugar
1/3 cup molasses
Fry the onion in butter, add the other ingredients and mix well. Baste on the bison ribs as they cook on the BBQ.
Gord boiled (simmered) some bison ribs for about an hour on his stove top, skimming the leavings (while boiling ribs isn’t necessary before they’re BBQ’d, according to at least some chefs, it doesn’t detract from the end result in this case). He added some salt and pepper to taste, a chopped white Spanish onion, several bay leaves and 3 cloves of garlic to flavor the ribs. After the ribs were cooked and drained he BBQ’d them for about 15 minutes, basting them generously with the BBQ sauce turning them as they cooked. Gord said you could keep the broth from the boiled ribs for a home made soup for another meal).
For the oven, place ribs in a shallow baking dish and cover with sauce. Bake at 350 degrees for 1 hour turning ribs over half way through cooking time.
