Barbecued Venison Ribs

Six pounds of venison ribs. A thick, sweet, tangy sauce that could tame the wildest game flavor. Hours in the oven. This is how you turn a deer harvest into something truly special.

The ribs roast for an hour on their own first, letting the fat render and the meat start to soften. Then a generous pour of homemade barbecue sauce goes over the top: ketchup, pure maple syrup, brown sugar, Worcestershire, lemon juice, vinegar, chili powder, and sliced onions.

Another hour and a half at higher heat lets the sauce reduce and the tops of the ribs begin to char. A final flip and 30 minutes covered brings everything to fork-tender, saucy perfection.

Pro Tips

• If your venison has a strong gamey taste, increase the vinegar to 3 tablespoons and add an extra half cup of brown sugar. The acid and sweetness tame the wild flavor without masking it.
• Don’t skip the initial hour of roasting without sauce. This renders excess fat and firms up the ribs so they hold together when sauced.
• The sauce makes a big batch on purpose. Venison ribs are lean and need generous basting to stay moist.
• These are even better reheated the next day after the ribs have soaked in the sauce overnight in the fridge.