Sticky Saturday Ribs....

It was a hot Saturday afternoon and we were feeling lazy, so we whipped up this tasty (meaty) little number, throw it all together and straight in the oven for 3 hours while you relax in the sun... melt in your mouth perfection. The venison is great as even though it's still a decadent sticky mess, it's a much leaner version of ribs than your usual Beef version.

Sweet and Spicy Venison Spare Ribs Recipe

Take 2 full rib racks (spare ribs, not french racks) of venison (or you could use Beef), combine the marinade ingredients, smother the racks, cover and roast at 150 degrees celsius for 2.5-3 hours. Turn and baste the ribs every half hour - or just when you remember. Roasting for this long at a low temperature will mean all the tough connective tissues start to break down and they will literally be falling off the bone.

Remove the Ribs from the oven, slice between each bone, then return to the roasting pan, mixing around to cover the individual ribs with sauce.

Bake uncovered for a further 15 minutes until sauce thickens in the bottom of the pan and the ribs start to caramelise.

Load the ribs onto a deep plate, extra sauce into a dipping bowl, arm yourself with paper towels and go for it.

I have to confess all we had to accompany was beer... maybe not a balanced diet but then it's not Saturday night every day. Enjoy!

Sauce/Marinade Ingredients

1/2 cup home made tomato sauce or good quality relish

1/4 cup white wine vinegar

3T brown sugar

2T worcestershire sauce

Juice of 1 lemon

1-2 T smoked paprika

1t wholegrain mustard

1t chilli flakes or half a red chilli deseeded and finely sliced

3-4 cloves garlic crushed

1/2-1t salt

I have to confess all we had to accompany was beer... maybe not a balanced diet but then it's not Saturday night every day. Enjoy!

 

 

 


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  • Amy G on

    Great recipe, easy to pull off and a good way to get used to cooking Venison :)
    I subbed out 1Tbsp BrownSugar with 1Tbsp Honey to make them extra sticky, yum!


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