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Award-Winning Bison Back Ribs

Award-Winning Bison Back Ribs

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


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


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.