BBQ Bison Back Ribs Recipe

Bison back ribs: These are the star of the dish, offering a leaner alternative to traditional beef ribs with a unique, rich flavor.

BBQ sauce: Adds a smoky, sweet, and tangy flavor that complements the natural taste of the bison.

Olive oil: Used to brush the ribs, helping to keep them moist and adding a subtle richness.

Salt: Enhances the natural flavors of the bison and helps to tenderize the meat.

Black pepper: Adds a touch of heat and depth to the seasoning of the ribs.

To ensure your bison back ribs are tender and flavorful, consider using the indirect grilling method. This involves placing the ribs on the cooler side of the grill, away from direct heat, and closing the lid. This technique allows the ribs to cook slowly and evenly, preventing them from drying out. Additionally, wrapping the ribs in aluminum foil for the first half of the cooking time can help retain moisture and infuse the meat with the smoky flavors from the grill.

• bison back ribs - Substitute with beef back ribs: Beef back ribs have a similar texture and flavor profile, making them a suitable alternative.

• bbq sauce - Substitute with teriyaki sauce: Teriyaki sauce provides a sweet and savory flavor, which can complement the ribs similarly to BBQ sauce.

• olive oil - Substitute with grapeseed oil: Grapeseed oil has a high smoke point and a neutral flavor, making it a good alternative for cooking.

• salt - Substitute with soy sauce: Soy sauce can add a similar level of saltiness along with a depth of umami flavor.

• black pepper - Substitute with white pepper: White pepper has a slightly milder flavor but can still provide the necessary heat and spice.

• Allow the bison ribs to cool completely before storing. This helps to prevent condensation, which can lead to sogginess.
• Wrap each rack of ribs tightly in aluminum foil or plastic wrap to maintain their moisture and flavor.
• Place the wrapped ribs in an airtight container or a heavy-duty freezer bag. Squeeze out as much air as possible to prevent freezer burn.
• Label the container or bag with the date and contents to keep track of storage time.
• Store the ribs in the refrigerator if you plan to eat them within 3-4 days. For longer storage, place them in the freezer where they can last up to 3 months.
• When ready to reheat, thaw frozen ribs in the refrigerator overnight. This ensures even reheating and maintains the quality of the meat.
• Reheat the ribs in a preheated oven at 300°F (150°C) for about 20-30 minutes, or until they are heated through. You can also reheat them on the grill over low heat, basting with additional bbq sauce for extra flavor.
• For a quick reheating option, use the microwave. Place the ribs on a microwave-safe plate, cover with a damp paper towel, and heat on medium power in 1-minute intervals until warmed through.

• Oven Method:

  1. Preheat your oven to 250°F (120°C).
  2. Wrap the bison back ribs in aluminum foil to retain moisture.
  3. Place the wrapped ribs on a baking sheet.
  4. Heat in the oven for about 20-30 minutes or until the ribs are warmed through.
  5. For a crispy exterior, unwrap the ribs and broil for an additional 5 minutes.

• Grill Method:

  1. Preheat your grill to medium heat.
  2. Wrap the bison back ribs in aluminum foil.
  3. Place the wrapped ribs on the grill and heat for 10-15 minutes.
  4. Unwrap the ribs and grill for an additional 5 minutes, basting with bbq sauce to enhance flavor.

• Microwave Method:

  1. Place the bison back ribs in a microwave-safe dish.
  2. Cover with a microwave-safe lid or plastic wrap, leaving a small vent.
  3. Microwave on medium power for 3-5 minutes, checking halfway through.
  4. Let the ribs rest for a minute before serving to allow the heat to distribute evenly.

• Sous Vide Method:

  1. Preheat your sous vide machine to 140°F (60°C).
  2. Place the bison back ribs in a vacuum-sealed bag.
  3. Submerge the bag in the water bath and heat for 1-2 hours.
  4. Remove from the bag and, if desired, sear on a hot grill or skillet for 1-2 minutes per side to caramelize the bbq sauce.

• Stovetop Method:

  1. Heat a large skillet over medium heat.
  2. Add a small amount of olive oil to the skillet.
  3. Place the bison back ribs in the skillet and cover with a lid.
  4. Heat for 10-15 minutes, turning occasionally, until the ribs are warmed through.
  5. Baste with additional bbq sauce during the last few minutes of heating.

• Grill: Used to cook the bison ribs over medium-high heat, providing that smoky BBQ flavor.

• Basting brush: Essential for applying the BBQ sauce to the ribs every 30 minutes.

• Tongs: Handy for turning and handling the ribs on the grill without piercing the meat.

• Meat thermometer: Useful for checking the internal temperature of the ribs to ensure they are cooked properly.

• Cutting board: A surface to rest the ribs on after grilling and before serving.

• Knife: Needed for slicing the ribs into portions after they have rested.

• Aluminum foil: Can be used to tent the ribs while they rest to keep them warm.

• Small bowl: For mixing the olive oil, salt, and pepper before brushing onto the ribs.

• Brush: For applying the olive oil mixture to the ribs before grilling.

Pre-cook in the oven: Start by baking the bison back ribs in the oven at 300°F for 1.5 hours. This reduces grill time significantly.

Use a marinade: Marinate the ribs overnight with bbq sauce and olive oil to infuse flavor and tenderize the meat.

Batch cooking: Grill multiple racks of ribs at once and freeze leftovers for a quick meal later.

Instant-read thermometer: Use an instant-read thermometer to check for doneness quickly, ensuring the ribs are perfectly cooked without overcooking.