Canadian Bison Association :: Award-Winning Bison Back Ribs
The key to perfect back ribs is to start with bison! Then all you have to do is make sure the ribs are completely sealed while cooking so none of the juice from this special rub escapes.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.canadianbison.ca.
Ingredients
- 4 lbs. bison Back Ribs (fresh or fully thawed)
- 2 tbsp. red chili powder
- 2 tbsp. dried cumin
- 2 tbsp. dried oregano
- 2 tbsp. lemon pepper
- 2 tbsp. sea salt
- 2 cups chopped onions
- 1 clove minced garlic
- 1 cup ketchup
- 1/4 cup firmly packed brown sugar
- 1 tsp. salt
- 1/4 tsp. coarse ground pepper
- 2 tbsp. balsamic vinegar
- 1 tbsp. Worcestershire sauce
- 1 tbsp. grainy mustard
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