If using pork country-style ribs, cook, covered, in boiling water 45 to 60 minutes. Drain.
If using venison ribs, do not precook.
Preheat oven to 350\u00b0.
Roll venison ribs in flour and brown them in a frying pan on the top of the stove.
Then put ribs in a Dutch oven and slice medium onion on it.
Salt and pepper them. Pour 1/2 cup barbecue sauce over them.
emoves the fat).
Take ribs from water and let cool
Preheat oven to 200 degrees F (95 degrees C).
Pour vinegar and beer into a large roasting pan. Add the celery, carrots, peppers, garlic, and onion. Rub the venison ribs with Cajun seasoning, salt and pepper to taste. Place ribs in roasting pan and cover with a tight fitting lid or aluminum foil.
Bake in preheated oven for 18 hours, or until the meat is falling off of the bone.
Prepare 1 part vinegar to 3 parts water, enough to cover the ribs.
Add some salt, bay leaves, peppercorns and onion.
Soak ribs in this for 2 days.
Mix 1/2 teaspoon salt, chili sauce, 1 cup water, steak sauce, chili powder and garlic powder; bring to a boil.
Brush the ribs with this sauce and baste them every 10 to 15 minutes during grilling.
Combine ketchup, chili sauce, brown sugar, Worcestershire sauce, lemon juice, black pepper, hot sauce and onion into bowl. Mix well.
Refrigerate until needed. Cut ribs in half.
Place into a stock pot, along with liquid smoke.
Cover with water.
Bring to a boil.
Reduce heat to a simmer.
Cook until tender (about 1 hour).
Then place ribs over medium hot coals.
Turn often until slightly brown.
Brush both sides until sauce is gone (about 30 minutes).
combine Cajun seasoning & salt; rub ribs with spice mixture, pressing the
Marinate ribs in dressing overnight.
Drain ribs and put in crock pot.
Add 1/4 c. marinate back into ribs and cover with saurkraut.
Cook on low all day.
Heat grease on medium heat in large iron skillet.
Mix flour, salt and pepper.
Coat ribs.
Brown ribs on both sides.
Add onions.
Mix soup with water; smooth out mix.
Now add to ribs. Add mushrooms.
Simmer until tender, about 1 hour.
ilver skin from back of ribs, if desired, rinse, and pat
eaves and wine.
Marinate venison in mixture at least 1
Soak venison in salt water overnight.
Wash ribs and boil about 30 minutes in a pressure cooker at 10 pounds pressure. Remove the ribs to a baking dish, mix the remaining ingredients and pour this over them.
Bake at 375\u00b0 for 1 hour.
ub posted in my other recipes).
Set grill rack to
Cut ribs into serving pieces, allowing about
br>Brush wing sauce over venison rack, and dust with dry
Braised Short Ribs:
Preheat the oven to
as 5).
Cut the venison into 2.5cm cubes, removing
f the ingredients except the ribs in a large bowl to
Marinate cubed venison in French
dressing for 12 to 14 hours. Drain off salad dressing
and
place venison in crock-pot.
Stir in remaining ingredients.
Cover
and
cook
on low setting for 8 to 10 hours.
Makes 6 servings.
In a large cast-iron skillet or pot, heat oil over medium-high heat. Add venison.
and quickly brown on all sides, stirring frequently. Add onion, garlic, and potatoes, stirring well. Add remaining ingredients, blending and stirring well.
Cover and cook for 30 minutes or until the venison and potatoes are tender. Balance the seasonings to your taste. If stew ends up to spicy, serve with sour cream.
Hot sauce recommended Tabasco.
Salsa, any type: Mild or according to taste.