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    Home » All Articles » Venison Ribs Recipe
    #eatwhatyoukill

    Venison Ribs Recipe

    Jeremy CritchfieldBy Jeremy CritchfieldMay 17, 2022Updated:March 21, 20233 Mins Read
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    Try this venison ribs recipe and you’ll never leave another rib cage in the field! Simmering them slow in a flavorful boil will get them fall off the bone tender without drying them out! Use this same method for boars, bulls, gators, etc! And fair warning- these beans and sprouts are addictive!!!

    As with any venison recipe, the key to good meat is all in the field dressing technique.

    Whiskey Glazed Venison Ribs

    • 1 rack venison ribs
    • 12oz lager beer
    • 2T + 3T Low Down & Dirty
    • 2T honey
    • Tt hot sauce
    • Water to cover
    venison ribs recipe
    Let the venison ribs simmer in a pot
    • Orange Charred Brussel Sprouts 10ea brussels sprouts, cut in half
    • 1c orange juice
    • Tt sea salt

    • Campfire Beans
    • 16oz white beans, precooked 3ea strips bacon, chopped Half a sweet onion, minced 2T light brown sugar
    • 1.5T molasses
    • 1.5T Low Down & Dirty
    • 4oz whiskey
    • 2oz honey
    • 6oz Memphis BBQ Sauce

    Method

    Mix the sprouts, orange juice and salt in a bowl and set aside to marinate for about an hour.

    Bring water for the venison ribs to a simmer, add the beer, 2T Low Down & Dirty, honey and hot sauce. Simmer 5 minutes then add ribs and simmer for about one hour or until the meat has shrunk way up the bones and they begin to pull apart tender.

    Start to render the bacon in a heavy bottom pan over medium heat, when it’s well browned add the onion and saute til caramelized. Add the beans and seasonings, reduce heat and simmer for about 45 minutes.

    Remove venison ribs from the boil, season well with Low Down & Dirty then place over the fire in a medium heat zone to brown up both sides and get some good smoke flavor on them.

    Discard the rib boil, place the pot back over the fire in the hottest spot. Add the whiskey and burn off the alcohol and allow it to reduce to a syrup then add the honey and Stone House Memphis BBQ Sauce and remove to medium heat area and simmer gently 15 minutes.

    Drain off the orange juice from the sprouts, place sprouts over the fire and cook both sides till crispy and delicious, about 10 minutes.

    Brush the glaze liberally on the ribs and allow the heat to caramelize it and make it extra sticky.

    Bring it all together on a big platter to share then dig in!

    HuntChef Sportsman Channel S1 Ep3 | Low Down & Dirty Venison Ribs | Baked Beans | #wildflavor – YouTube

    Finished product of venison ribs recipe with brussel sprouts and beans
    The finished product, ready to eat.

    Click here to read Timothy Fowler’s Whole Leg Roast recipe

    #fieldtotable deer grilling recipes venison venison ribs
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    Jeremy Critchfield
    • Website

    Chef Jeremy Critchfield founded HuntChef, Inc. in 2009. Drawing from a 30+ year 5-Star Culinary Career and the childhood inspiration of hunting, fishing, foraging and cooking with his Grandfather –Chef created HuntChef Seasonings and Game Kits to help sportsmen and women better prepare their harvests AND the home cook up their flavor game. HuntChef offers 12 seasonings, 9 wild game kits and various pieces of apparel for sale at www.huntchef.com as well as to retailers across the country. HuntChef also partners with various industry influencers to assist in reaching the world with his message - ALWAYS #eatwhatyoukill

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    NAO is the window into the outside environment for readers pursuing their passions in hunting, fishing, camping, canoeing/kayaking, rock climbing, and all pursuits in the outdoors on the North American continent. We will present stories, tips and techniques to be a better outdoorsman, and be completely at home in the outdoor environment for a day, week, or a lifetime.
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