About this recipe:This recipe will transform the most toughest meat into a tender and succulent dish. Venison ribs are simmered, then baked with a homemade barbecue sauce. Enjoy as a main course, starter or appetiser.
1.8kg venison ribs
2 bay leaves
1 onion, chopped
1 stick celery, chopped
1 lemon, juiced
125ml white vinegar
4 tablespoons Worcestershire sauce
2 tablespoons dark brown soft sugar
2 tablespoons black treacle
1 teaspoon chilli powder
1 teaspoon black pepper
salt to taste
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Method Prep:15min › Cook:6hr › Ready in:6hr15min
Bring a large pot of lightly salted water to the boil. Add ribs and bay leaves, reduce heat and simmer for 2 hours.
To prepare the barbecue sauce: While meat is simmering, heat butter in a large heavy frying pan over medium high heat. Saute onion and celery until tender. Stir in water, ketchup, lemon juice, vinegar, Worcestershire sauce, dark brown soft sugar and black treacle. Season with chilli powder and black pepper. Reduce heat and simmer for 2 hours.
Preheat oven to 120 C / Gas 1/2. Drain ribs and arrange in a roasting tin. Sprinkle with salt and cover with barbecue sauce. Roast in preheated oven for 2 hours basting every 1/2 hour.
Venison ribs can be purchased at your local butchers. You may need to pre-order them.