Barbecued venison ribs

[saffi]

Barbecued venison ribs

Elk, Deer Or Moose

Yield: 6 servings

2 1/2 cup Water

3 cup Ketchup

1 tbsp White vinegar

1/4 cup Lemon juice

1/2 cup Worcestershire sauce

1/2 cup 100% Wisconsin maple syrup

1/2 cup Brown sugar

2 med Onions, diced

2 tbsp Chili powder

1/2 tsp Salt

6 lbs Venison ribs with some loin

-meat attached

Procedures

Use freshly ground black pepper to taste preheat oven to 325 degrees.

In large bowl, combine all ingredients except ribs and pepper.

Blend well.

Sprinkle ribs with pepper and additional salt.

Place in 5 qt. roasting pan in double layer.

Roast 1 hour.

Pour sauce over ribs.

Increase heat to 350 degrees and bake until ribs just begin to char on top, about 1 ½ hours.

Turn ribs over cover pan and bake about 30 minutes longer, until ribs are tender and sauce is thick.

To serve, place ribs on serving platter.

Pour sauce over ribs.

Makes about 6 servings.

Note: if venison is a little gamey tasting, increase vinegar in sauce to 3 tbsp. taste sauce after mixing and add additional brown sugar to taste, about ½ cup

[tatman]

cool i have to print this one to try this winter thank you