Bison Back Ribs

3 lb bison back ribs

2 tbsp canola oil
1 cup chili sauce
1 can tomato sauce (14 oz.)
1/3 cup cider vinegar
1 cup chopped onion
5 tbsp maple syrup, or 3 tbsp honey
1 tbsp Worcestershire Sauce
½ tbsp lemon juice
1 tsp dry mustard
1 tsp salt
1 ½ chili powder
¼ ground pepper

Using a large saucepan, brown ribs in oil over medium high heat; or, coat ribs lightly with oil and brown quickly on a hot barbecue grill. Set browned ribs aside. Combine all remaining ingredients in a large mixing bowl to form sauce. Transfer sauce to a Dutch oven or shallow ovenproof baking dish with cover. Split ribs into 2 to 3 bone sections. Immerse ribs in sauce in a single layer. If sauce appears to be insufficient add up to 1 cup water. Cover Dutch oven or baking dish and bake in a 250°F oven for 3 hours. Agitate every hour or so. Add some additional water only if necessary. After 3 hours cooking turn off oven and allow ribs to remain there until room temperature is reached. Leave ribs in cooking dish and refrigerate overnight. Next day remove rib dish from the refrigerator and reheat at 300°F for one hour, or until ribs are heated through. Separate ribs from sauce and hold in warm oven. Thicken sauce by cooking at a low boil for about 15 minutes, or until desired thickness is reached. Remove ribs from oven and serve with sauce.

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