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• Rough Cooking: Season #4
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• Archives: Season #2
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Season 2 Cooking Recipes
Episode 1
  Season Opener Chili  
Episode 2
  Duck and Seafood Paella  
Episode 3
  Venison Paillard
with Sweet & Sour Onion Relish  
Episode 4
  Wild Turkey
with Fruit Stuffing  
Episode 5
  Giant Trappers Sized Breakfast  
Episode 6
  Pheasant in Sherry Orange Honey Sauce  
Episode 7
  Caribou Tagine  
Episode 8
  Brook Trout
with Caper and Lemon  
Episode 9
  Garbage Can Venison Haunch  
Episode 10
  Goose Breast
with Maple Raspberry Glazed Onions  
Episode 11
  Whole Grilled Moose Tenderloin
in Black Currant Glaze  
Episode 12
  Venison Ribs  
Episode 13
  Trappers Stew  

Season 2 Rough Cooking Recipe List > Episode 12 Recipe

Venison Ribs

We cooked these ribs over a hardwood fire and showed 2 different ways to prepare ribs - slow and fast. Be sure to remove the thin membrane from inside the rib cage as this will stay tough. You can use a fork to separate it from the rib and then simply pull off with your fingers. The BBQ sauce is only glazed on for the last 10 minutes of cooking. If you put the sauce on too early, it will caramelize and burn, leaving a bitter taste!

Dry Method
2 racks venison ribs, membrane removed
1 tsp (5 ml) salt
¼ cup (65 ml) spice rub
Season the ribs with salt and rub in the spice mixture. Place racks over low heat and cook for 75-90 minutes, turning often. Glaze with BBQ sauce for the last 10 minutes of cooking.
Wet Method
2 racks venison ribs, membrane removed
8 cups 2 litres water
1 onion, diced
1 rib celery, diced
1 Tbsp (15 ml) spice rub
Cover ribs with cold water in a large saucepot and add onion, celery and spice rub.
Bring to a boil, reduce to a simmer and cook 30 minutes until tender. Remove to cool or place on grill right away to finish. Glaze with BBQ sauce.
BBQ Sauce
1 cup 250 ml BBQ sauce
1 cup 250 ml white vinegar
Blend together and brush onto grilled meats.
 
For more information about Episode 12


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Venison Ribs


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