Slow Baked Venison Ribs

    18 hours 15 min

    Venison ribs are rubbed with Cajun seasoning, set on top of vegetables and baked with apple cider vinegar and beer. Enjoy as a delicious main course.

    11 people made this

    Serves: 6 

    • 250ml apple cider vinegar
    • 350ml dark beer
    • 3 sticks celery, chopped
    • 3 carrots, chopped
    • 3 red peppers, chopped
    • 1 head garlic, peeled
    • 1 onion, chopped
    • 2.7kg venison ribs
    • 2 tablespoons Cajun seasoning
    • salt and pepper, to taste

    Prep:15min  ›  Cook:18hr  ›  Ready in:18hr15min 

    1. Preheat oven to 100 C / Gas 1/4.
    2. Pour vinegar and beer into a large roasting tin. Add the celery, carrots, peppers, garlic and onion. Rub the venison ribs with Cajun seasoning, salt and pepper to taste. Place ribs in roasting tin and cover with a tight fitting lid or foil.
    3. Bake in preheated oven for 18 hours or until the meat is falling off of the bone.

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    Reviews in English (6)


    Great recipe. The only change was the use of a Memphis Rib Rub in lieu of the cajun seasoning. Otherwise, I followed the recipe exactly and the ribs turned out great!  -  20 Nov 2007  (Review from Allrecipes US | Canada)


    Great recipe. I followed the recipe as stated, but added half of a banana pepper to give it a kick and would strongly suggest doing this for anyone else thinking of trying these. I also added Lawry's seasoning salt to the ribs which added flavor. One thing I would do differently is use some type of rib-rub because they came out a little dry. Other than that no complaints.  -  21 Dec 2008  (Review from Allrecipes US | Canada)


    I used chops as I did not get ribs from my deer. I can only imagine how amazing the ribs would be. The chops were pretty good. The apple vinegar adds a nice tartness to the vegetables and meat. Not bad, would like to do this again with the ribs. Also next time I will probably substitute the oven for the slow cooker.  -  12 Jan 2014  (Review from Allrecipes US | Canada)