Email to Mand      

Recipe Categories: gijane's HOME PAGEAPPETIZERS BABYFOOD BAKING BBQ BEAUTYMAKEUP BEVERAGES BOOZE BREAD BREAKFAST BRITISH CAKESandPIES CANDY CASSEROLES CELEBRITY CHILI2 CHILLI COOKIES COOKINGTIPS COPYCAT CROCKPOT DESSERTS EGGLESS EGGS ETHNIC FISHandSEAFOOD FOODHISTORY FRUIT GAME HISTORICAL HOLIDAYS HOUSEHOLD Humor ITALIAN JAMSandJELLIES KIDS LowCarb4Sean LOWFAT MAFIARECIPES MARINADES MEATS MICROWAVE PASTA PASTRIES PETS PICKLES PIZZA POULTRY RAMEN-NOODLES RICE ROCCODISPIRITO SALADandDRESSING SALSA SANDWICHES SAUCES SideDishes SNACKS SOUPSandSTEWS TAILGATE VEGAN VEGETABLES VEGETARIAN WINGS

SAVOURY BISON RIBS




Source of Recipe


Calgary Sun


Recipe Introduction


WITH MERLOT BARBECUE SAUCE


List of Ingredients




2 racks bison ribs (about 4 lbs.)

Salt, pepper, garlic powder to taste

Merlot barbecue sauce:

1/3 cup ketchup

1/4 cup brown sugar, packed

2 Tbsp. Merlot

2 Tbsp. Worcestershire sauce

1 Tbsp. cider vinegar

2 tsp. chili powder

2 tsp. dry mustard

1 tsp. ground mace or nutmeg

1/2 tsp. salt

1/2 tsp. red pepper sauce

Recipe



Preheat oven to 375 F. In a small bowl, combine all sauce ingredients.

Season bison ribs with salt, pepper and garlic powder and place meat side up in roasting rack in a pan. Roast ribs for 30 minutes. Reduce heat to 325 F and roast additional 30 minutes. Roast an additional 30 minutes, basting ribs generously every 10 minutes.