Rifles and Recipes: Cheatin' Ribs
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Eileen Clarke - Rifles and Recipes
Author: Rifles and Recipes |
Eileen Clarke - Rifles and Recipes If you’re new to ribs, or just like to keep things simple, this is the recipe for you. Choose a tomato-based barbecue sauce, but one with little, if any, smoke flavor. (The smoke will only intensify in the roasting and may get too strong.) Then just sit back and let the roaster do its stuff. As for the beer, the most common ones, like Miller Genuine Draft, work very well.
Serves 6-8 Ingredients
2 tablespoons oil; 2-3 pounds moose or elk ribs, in sections*; 1-2 pounds pork ribs; 2 12-ounce cans of beer; 12 ounces of your favorite tomato-based barbecue sauce**; Cooking 1. Preheat the oven to 300˚F. Separate the elk/moose ribs and dry with paper towels. Arrange them in the roasting pan, so they make an even layer; 2. In a large skillet, brown the pork ribs in the oil over medium heat until just golden. Transfer them to the roasting pan, covering the game ribs; 3. In a large bowl, combine the beer and barbecue sauce; two 12-ounce beer bottles, with 1 1/2 cups (12 ounces, total) barbecue sauce. Pour over the ribs. (If you need more liquid to cover, mix more beer and barbecue sauce in that 2-to-one ratio.); 4. Cover the roasting pan and roast the ribs 2-3 hours or until tender.
*Tips & Tactics: Better Ribs The trick to ribs is first to have enough meat on the ribs to make cooking worthwhile. A trophy deer, whitetail or mule deer, will provide some, but any adult moose or elk will provide lots of meat to gnaw on. Does and young fork horn deer simply don’t have the padding. However, you can pad those big buck ribs by leaving the brisket and any other flank meat on the ribs, rather than boning it off for the burger pile. Elk and moose have lots of meat on the ribs without having to pad them. But you still can. The second thing is to saw the ribs into manageable lengths when you’re butchering-say, something that will fit into your turkey roasting pan. Sawing them by hand takes time, but doesn’t strew quite as much bone dust around as a power band saw or reciprocating saw. Aside from the rut and blood, guts and hair nothing makes meat gamier than bone dust. So, saw them carefully, then rinse the dust off as soon as you’re done cutting. **Since prepared barbecue sauces vary in salt and pepper content, it’s best to not add any salt and pepper to the cooking sauce. Taste the ribs when they’re done, and then you can add salt and pepper to taste at the table.
Eileen Clarke https://www.riflesandrecipes.com
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