Award-Winning Bison Back Ribs

Prep Time: 20 Minutes Cook Time: 2 Minutes Serving: 8

INGREDIENTS

4 lbs. bison Back Ribs (fresh or fully thawed)

DIRECTIONS

For Spice Rub

• 2 tbsp. red chili powder
• 2 tbsp. dried cumin
• 2 tbsp. dried oregano
• 2 tbsp. lemon pepper
• 2 tbsp. sea salt

For Glazing Sauce

• 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

Directions for Glazing Sauce

• Combine all ingredients into a small saucepan.
• Cover and simmer for 10 minutes.
• Note: Glaze can be made in larger batches ahead of time and refrigerated in a sealed container fridge for 2 days.
• Spice rub can be made in larger batches and kept in a sealed jar at room temperature for up to 6 months. Note: Use dried spices only.

For the Bison Back Ribs

• Rub spice blend onto both sides of the bison rib racks.
• Wrap each rack in parchment paper until sealed.
• Wrap parchment package into tinfoil to completely seal the juices as the ribs cook
• Place tin foil packages onto backing sheets and cook at 250°F for 3 ½ to 4 hours.
• Remove racks from the packages and cut the racks into single bones.
• Brush the bones with glaze and finish on the BBQ for 10 minutes to caramelize.