Oven Barbecued Caribou Ribs

If you’ve got caribou ribs in the freezer, this is how to do them justice. The ribs get oiled, seasoned, and baked until nearly done, then smothered in a sweet-tangy homemade BBQ sauce of tomato sauce, brown sugar, vinegar, mustard, and hot sauce for a final round in the oven.

Baking the ribs before saucing them is the right call with wild game. Caribou is leaner than pork or beef, so it needs that initial cook to render what little fat exists and start tenderizing the meat before the sauce goes on. Adding sauce too early steams the ribs instead of giving them time to develop a crust.

Baste occasionally during the final stretch. Each layer of sauce builds up into a sticky, caramelized glaze.

Pro Tips

• Turn the ribs once during the initial bake for even browning on both sides.
• Caribou is very lean, so don’t overbake. Dried-out game ribs turn tough and chewy. Pull them when the meat starts to pull away from the bone.
• The sauce should be tangy and bold. Taste it before pouring over the ribs and adjust the vinegar or hot sauce to your preference.

Variations

• Swap caribou for elk, venison, or moose ribs. The same technique works for any lean game meat.
• Add a tablespoon of liquid smoke to the sauce for a deeper, campfire-like flavor.
• Brush with the sauce and finish under the broiler for 2 to 3 minutes for charred, sticky edges.