Venison ribs with barbecue sauce

    6 hours 15 min

    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.

    35 people made this

    Serves: 8 

    • 1.8kg venison ribs
    • 2 bay leaves
    • 30g butter
    • 1 onion, chopped
    • 1 stick celery, chopped
    • 475ml water
    • 500g ketchup
    • 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

    Prep:15min  ›  Cook:6hr  ›  Ready in:6hr15min 

    1. Bring a large pot of lightly salted water to the boil. Add ribs and bay leaves, reduce heat and simmer for 2 hours.
    2. 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.
    3. 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.

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    Reviews in English (13)


    My husband being a big game hunter would normally fill the freezer every year and my family really enjoys the game meat but the ribs would usually be the last to go. My kids are a little picky when it comes to gaminess. This recipie was a big hit and now is a regular staple. Great idea, the meat is so tender and flavorful you have got to try it. I used a roast last time and you could cut it with a fork.  -  14 Jun 2002  (Review from Allrecipes US | Canada)


    This was excellent. I used venison steaks instead of ribs and cooked them in a dutch oven for 3 hours at 300 degrees. They came out fork tender and shreddable. We ate the leftovers as bbq sandwiches on buns...mmm! This is a keeper in our venison eating home.  -  08 Dec 2004  (Review from Allrecipes US | Canada)


    Used this for venison that was given to us. Wonderful! Everyone loved it, and we used it like a pot roast, then the next night in tortillas like burritos. Superb!  -  22 Nov 2002  (Review from Allrecipes US | Canada)