To hasten the preparation process and help tenderize the meat, ribs are often first simmered in seasoned water for about an hour. The water is then discarded and the ribs are coated in barbecue sauce before being finished in the oven or on the barbecue.
However simmering in water, seasoned or otherwise, can sometimes result in a loss of natural bison taste. To avoid this occurrence this recipe uses long low heat cooking in a flavourful simmering sauce instead. Best results are achieved when the ribs reheated the following day.
Ingredients
3 lb
2 tbsp
1 cup
1 can
1/3 cup
1 cup
5 tbsp
1 tbsp
1/2 tbsp
1 tsp
1 tsp
1 1/2 tsp
1/4 tsp
bison braising ribs (back or short ribs)
canola oil
chili sauce
tomato sauce (14 oz.)
cider vinegar
chopped onion
maple syrup, or 3 tbsp honey
Worcestershire Sauce
lemon juice
dry mustard
salt
chili powder
ground pepper
Directions
Using a large saucepan, brown ribs in oil over medium high heat; or, coat ribs lightly with oil and brown quickly on a hot barbecue grill. Set browned ribs aside.
Combine all remaining ingredients in a large mixing bowl to form sauce. Transfer sauce to a Dutch oven or shallow ovenproof baking dish with cover.
Split ribs into 2 to 3 bone sections. Immerse ribs in sauce in a single layer. If sauce appears to be insufficient add up to 1 cup water.
Cover Dutch oven or baking dish and bake in a 250°F oven for 3 hours. Agitate every hour or so. Add some additional water only if necessary.
After 3 hours cooking turn off oven and allow ribs to remain there until room temperature is reached. Leave ribs in cooking dish and refrigerate overnight.
Next day remove rib dish from the refrigerator and reheat at 300°F for one hour, or until ribs are heated through.
Separate ribs from sauce and hold in warm oven. Thicken sauce by cooking at a low boil for about 15 minutes, or until desired thickness is reached. Remove ribs from oven and serve with sauce.
