Smoky Bison Back Ribs

Prep Time: 20 Minutes

Cook Time: 2.5 Hours

Servings: 8


1. 4 lbs. bison back ribs (fresh or fully thawed)

2. 1 cup of water


For Spice Rub

1. 2 tbsp. lemon pepper

2. 2 tbsp. garlic salt

3. 2 tsp. cayenne

4. 1 tsp. ground rosemary

5. 1/2 tsp. ground thyme

For Glazing Sauce

1. 2 cups chopped onions

2. 1 clove minced garlic

3. 1 cup ketchup

4. 1/4 cup firmly packed brown sugar

5. 1 tsp. salt

6. 1/4 tsp. coarse ground pepper

7. 2 tbsp. balsamic vinegar

8. 1 tbsp. Worcestershire sauce

9. 1 tbsp. grainy mustard

10. Spice rub can be made in larger batches and kept in a sealed jar at room temperature for up to 6 months. Use dried spices only.

To Make Glazing Sauce

1. Combine all ingredients in a small saucepan.

2. Cover and simmer for 10 minutes.

3. Note: Glaze can be made in larger batches ahead of time and refrigerated in a sealed container fridge for 2 days.

For the Back Ribs

1. Cook the bison back rib racks whole to retain meat juices. Carve into individual pieces to serve.

2. Combine all spices into a small bowl and blend well.

3. Generously season rib racks on both sides with the rub.

4. Grill on both sides under the broiler of your oven on high heat until crust forms (3-5 minutes a side).

5. Turn the oven down to 250°F.

6. Transfer bone side down to an oiled grate inside a roasting pan. Add 1 cup of water.

7. Cover and cook for 1½ hour. Turn over and cook for another 45 minutes until meat is tender. Remove and let stand 10 minutes for the juices to settle.

8. Place the ribs bone side down on a cookie sheet lined with parchment paper or onto the oiled grill of the BBQ set to medium low heat.

9. Brush glazing sauce on the meat and cook for another 15 minutes until caramelized.

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