Tillie Doyle
Venison ribs are a delicious and satisfying wild game recipe that can be made in a crock pot. Many hunters throw away the ribs, but with a little low, slow heat and a simple recipe, you can transform them into a tasty treat. This paragraph will introduce you to the world of cooking venison ribs in a crock pot, a simple and effective method that will have you looking at venison in a whole new light.
| Characteristics | Values |
|---|---|
| Type of heat | Low and slow |
| Cut | Cut a rack of game ribs perpendicular to the bones to get a 4-6 inch strip of connected rib bones. Then cut these strips into pieces containing 3 or 4 ribs apiece. |
| Marinade | Homemade Chinese-style barbecue sauce |
| Cooking time | 30 minutes at full pressure. If using a slow cooker, cook on high for 2-3 hours or low for 6-8 hours. |
| Final step | Lightly char on a grill or under an oven broiler and then glaze |
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What You'll Learn
Cutting the ribs
To begin preparing your venison ribs, you will need to cut a rack of game ribs perpendicular to the bones. This can be done using a hacksaw or a bone saw. The goal is to get a 4-6 inch strip of connected rib bones. Once you have your strips, cut them into smaller pieces containing 3 or 4 ribs each. This will ensure that the ribs fit comfortably in your crock pot or slow cooker.
It is important to note that deer ribs are not as fatty as beef or pork ribs, so a different cooking approach is required to achieve delicious, fall-off-the-bone results. By cutting the ribs into smaller portions, you increase the surface area exposed to the heat and moisture in the crock pot, ensuring even cooking and tenderisation.
When cutting the ribs, take care to handle the rack of ribs with a steady hand and a sharp saw. Protect your non-dominant hand with a cut-resistant glove if desired, and always cut away from your body. A firm grip on the rib rack will help guide the saw in a steady, controlled manner.
After cutting the ribs to the desired size, you may wish to apply a rub seasoning to the ribs before placing them in the crock pot. This can be a dry rub or a wet marinade, depending on your preference and the desired flavour profile. A simple dry rub of salt, pepper, and garlic powder can enhance the natural flavour of the venison. Alternatively, a wet marinade with ingredients like soy sauce, honey, and herbs can add moisture and flavour to the ribs.
Overall, the cutting process for venison ribs is straightforward but requires the right tools and a careful approach to ensure safety and the best results for your crock pot recipe.
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Marinating the ribs
To begin, you'll need to cut the ribs into manageable pieces. Using a hacksaw or bone saw, cut the rack of ribs perpendicular to the bones so that you have strips of connected rib bones that are 4-6 inches long. Each strip should contain 3 or 4 ribs.
Once you have cut the ribs into strips, you can start the marinating process. In a bowl, whisk together your chosen ingredients to make a marinade. A simple option is to use a Chinese-style barbecue sauce, which will double up as a glaze when you cook the ribs later. You can also add ingredients like lemon juice to your marinade, but be aware that this will reduce the shelf life of the mixture. Once you've made your marinade, store it in an airtight container in the refrigerator until you're ready to use it. It will last for about a week if it doesn't contain lemon juice and a few days less if it does.
Take the ribs and place them in a large baking dish or roasting pan. Pour the marinade over the ribs, ensuring that they are evenly coated. Cover the dish with aluminum foil and place it in the refrigerator to marinate. For best results, leave the ribs to marinate for at least a few hours, or even overnight, if time allows.
After the ribs have finished marinating, you can begin the cooking process. Remove the ribs from the refrigerator and let them come to room temperature. Preheat your oven to 325 degrees Fahrenheit. Place the ribs in the oven and braise until they are fork-tender. This should take between 3 and 5 hours. For optimal tenderness, flip the ribs halfway through the cooking process.
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Slow-cooking the ribs
Slow-cooking venison ribs is a great way to prepare this cut of meat, which can otherwise be quite tough due to its lack of fat. The key is to use a two-step cooking process, first slow-cooking the ribs and then finishing them on a grill or under an oven broiler.
To start, you'll want to cut your ribs into manageable pieces. Using a hacksaw or bone saw, cut the rack of ribs perpendicular to the bones so that you have strips of connected rib bones that are 4-6 inches long. Then, cut these strips into pieces containing 3 or 4 ribs each.
Next, prepare your crock pot. Place the ribs into the crock pot and add just enough stock or water to cover them. You can also add some rub seasoning at this stage if you want to enhance the flavour.
Now it's time to slow-cook the ribs. If using a slow cooker, cook the ribs on high for 2 to 3 hours or low for 6 to 8 hours. The ribs should be fork-tender by the end of this step.
Once the ribs are slow-cooked, they are ready for the final step: grilling. Remove the ribs from the slow cooker and let them cool slightly. Then, give them a generous rub-down with your chosen seasoning or sauce. Place the ribs on a preheated grill or under an oven broiler and cook until they are lightly charred and glazed.
And that's it! You now have perfectly cooked, slow-cooked venison ribs that are fall-off-the-bone tender and full of flavour.
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Grilling the ribs
First, you need to prepare your grill. You can use a gas or charcoal grill for this purpose and set it to medium-high heat. While the grill is heating up, take the ribs out of the crock pot and let them cool down. Once they are cool enough to handle, rub them down generously with the seasoning rub. Make sure to save some of the rub for the barbecue sauce.
Next, place the ribs on the grill. Since they are already cooked, you are simply reheating the meat and charring the outside. This should take about 10 minutes. You will know the ribs are ready when they have crisped up.
Once the ribs have crisped, coat them generously with the barbecue sauce. Continue grilling for another 1 to 2 minutes to allow the sauce to caramelize and thicken.
Finally, remove the ribs from the grill and serve them warm. Enjoy the delicious, juicy, and tender venison ribs!
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Making a sauce
To make a sauce for your venison ribs, you can use a store-bought barbecue sauce or make your own. A homemade Chinese-style barbecue sauce can be used as both a marinade and a glaze.
To make a Chinese-style barbecue sauce, you can combine ingredients such as soy sauce, honey, rice wine, ginger, garlic, and sesame oil. Adjust the quantities of these ingredients to your taste preferences. You can also add other ingredients such as hoisin sauce, Chinese five-spice powder, or red pepper flakes to give it a spicier kick.
Another option is to make a simple marinade by whisking together ingredients like olive oil, soy sauce, garlic, and your choice of herbs and spices. You can also add ingredients like lemon juice, but note that this will reduce the shelf life of your sauce.
If you prefer a thicker sauce, you can thicken store-bought or homemade barbecue sauce with a cornstarch slurry. Simply mix equal parts cornstarch and water, then gradually whisk this mixture into your sauce over medium heat until you reach your desired consistency.
Once your ribs are fall-off-the-bone tender, finish them on a hot grill with your chosen sauce.
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Frequently asked questions
The best way to cook venison ribs is to use a 2-step cooking process. First, slow cook the ribs in a crock pot for a couple of hours until they are fork-tender. Then, lightly char the ribs on a grill or under an oven broiler and glaze them.
If you are cooking on high heat, cook the ribs for 2 to 3 hours. If you are cooking on low heat, cook the ribs for 6 to 8 hours.
Before cooking, cut the ribs into 4-6 inch strips of connected rib bones. Then, cut these strips into pieces containing 3 or 4 ribs apiece. Apply a rub seasoning to the ribs and place them in the crock pot with just enough stock or water to cover them.
