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Yield - 4 Servings


Ingredients -


4 Slabs Venison Ribs, Cut into 1/2 slabs

1 oz. Chef Depot Wild Game Seasonings



1 T. Salad Oil

12 oz. Onion, Small Dice

2 pc. Garlic Cloves, Minced or use our Dried Minced Garlic and reconstitute in hot water

32 oz. Tomato Sauce

6 oz. Tomato Paste

1/2 t. liquid Smoke (if available)

2 T. Vinegar

1 T. Worcestershire Sauce

1 t. Dry Thyme

1 t. Mustard Powder

1 t. Dry Rosemary

4 oz. Brown Sugar

1 oz. Chef Depot Wild Game Seasonings


12 oz. Samuel Adams Beer


Method -

In a heavy sauce pot heat oil until very hot, add onions and garlic, cook until onions are transparent. Add remaining BBQ sauce ingredients and let simmer for 30 minutes.

Rub the venison ribs with Chef Depot Wild Game Seasonings.

Grill over a hot BBQ grill, we prefer charcoal. Cook ribs until they are well browned on both sides, use a pair of Heavy Duty Stainless Steel Tongs to turn the ribs. Place ribs in a roasting pan, cover with hot BBQ sauce. Immediately pour in a bottle of Samuel Adams beer cover the ribs with foil and. Place in 325 degree F. oven and cook for 2 hours. Remove from oven and check ribs with a meat fork, the meat should pull from the bone easily. Taste and adjust seasonings.


Chefs Note: Our Jaccard Tenderizers are the best way to make your meat more tender. They are also perfect for marinating!

All of our ingredients are weighed on a Stainless Steel Scale. It is required for accurate burger and steak portioning and sausage recipes.

(see Products section) We prefer Samuel Adams beer, The Best Beer in America.

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