Get ready to satisfy your carnivorous cravings with Saucy Bison Back Ribs! These ribs take the bold, lean taste of bison meat and drench it in a savory sauce that'll have you licking your fingers in delight. It's a flavor-packed experience you won't want to miss.
Saucy Bison Back Ribs
Rated 5.0 stars by 1 users
Category
Bison
Cuisine
American
Author:
Sarah Knight
Servings
4
Prep Time
24 hours
Cook Time
6 hours
Calling all saucy ribs enthusiasts! Get ready to enjoy the tender, flavorful, finger licking goodness of these bison back ribs that are sure to impress your taste buds!
These saucy Bison Back Ribs feature a perfectly balanced dry rub that will grace the meat for a full 24 hours before undergoing six hours of slow smoking to achieve that fall-off-the-bone perfection. Tying it all together is the homemade BBQ sauce with just the right amount of sweet and savory flavor to keep you coming back for more.
Ingredients
-
1 side Bison Back Ribs
- 4 tbsp Salt
- 4 tbsp Sugar
- 4 tbsp Garlic Powder
- 4 tbsp Onion Powder
- 4 tbsp Curry Mix
- 4 tbsp Red Pepper Flakes
-
4 tsp Cayenne
-
4 tsp Paprika
-
4tsp tbsp Mustard Powder
-
½ cup Sherry Vinegar
- 4 tbsp Ketchup
-
½ cup Tomato Sauce
-
1 cup Sugar
-
2 ½ tbsp Yellow Mustard
-
¼ cup Salt
-
2 ½ tbsp Fish Sauce
For the Dry Rub
BBQ Sauce
Directions
Preparation
Three days before cooking, thaw the bison back ribs in the refrigerator
Two days before cooking, remove the ribs from the packaging and pat them dry with paper towels.Generously apply the dry rub seasoning to the ribs, ensuring they are well coated. Leave the seasoned ribs uncovered in the fridge for 24 hours to allow the flavors to meld.
One hour before smoking, take the ribs out of the refrigerator to allow them to come to room temperature
Preheat your smoker to 190°F (88°C).
Initial Smoking (4 hours)
Smoke the ribs uncovered on a sheet tray lined with parchment paper for the first 4 hours.
Wrapping (2 hours):
After the initial 4 hours, remove the ribs from the smoker. Wrap the ribs first in parchment paper and then in tin foil. This helps retain moisture and creates a fall-off-the-bone texture.
Return the wrapped ribs to the smoker.
Finishing (2 hours):
Increase the smoker temperature slightly to 220°F (104°C) for the remaining 2 hours.
After 2 hours, check the ribs for fork tenderness. They should be soft and easy to pull apart.If the ribs are not yet tender, continue smoking until they reach the desired texture.
Resting and Saucing:
Once the ribs are done, turn off the smoker but let the ribs rest for about 45 minutes.
While resting, prepare the homemade BBQ sauce by whisking all the sauce ingredients together in a saucepan over low heat until emulsified and slightly reduced, creating a sticky quality. After resting, drizzle the ribs with the homemade BBQ sauce and serve hot.
After resting, drizzle the ribs with the homemade BBQ sauce and serve hot, with plenty of napkins and your favorite side salads!
