Bison ribs are simmered until tender marinated in a honeyorange sauce then grilled and served with more sauce
Prep Time
4 hrs 30 mins
Dificult
Medium
Servings
6 hrs 5 mins
Ingredients
Instructions
Place bison back ribs in a 4- to 6-quart pot. Cover with water. Bring to boiling; reduce heat. Simmer
covered
for 1 hour or until tender. Drain; cool for 30 minutes. Place bison back ribs in a large resealable plastic bag set in a shallow dish.
For marinade
combine chili sauce
orange juice
orange zest
onion
vinegar
honey
garlic
salt
and pepper in a large bowl. Pour 3 cups over the bison back ribs. Marinate bison back ribs in the refrigerator for 4 to 24 hours
turning bag occasionally. Cover remaining marinade; chill until needed. Drain bison back ribs; reserve the drained marinade for brushing on ribs while grilling.
For charcoal grill
arrange preheated coals around a drip pan. Test for medium heat above pan. Place bison back ribs on grill rack over drip pan. Cover and grill for 15 to 20 minutes or until heated through
brushing once with some of the drained marinade; discard any remaining marinade used for brushing. (For gas grill
preheat grill. Reduce heat to medium-high. Adjust for indirect grilling. Grill as above.)
Place the reserved marinade (not used for marinating or brushing) in a medium saucepan. Bring to boiling; reduce heat. Simmer
uncovered
for 10 minutes; pass with bison back ribs.
Tips
Note: Recipe developed and tested by the Better Homes and Gardens(R) Test Kitchen using High Plains Bison products.