Tender Bison Ribs Slow Cooked (Printable Version)
Slow cooked bison ribs seasoned with paprika, garlic, and smoky spices for tender, juicy meat.
# Ingredients Required:
→ Meat
01 -
1 rack bison ribs
→ Seasonings
02 -
2 tablespoons olive oil
03 -
2 tablespoons kosher salt
04 -
1 tablespoon freshly ground black pepper
05 -
1 tablespoon smoked paprika
06 -
1 tablespoon garlic powder
07 -
1 tablespoon onion powder
08 -
1 tablespoon liquid smoke
→ Liquids
09 -
120 milliliters beef or bison stock
→ Optional
10 -
Barbecue sauce for glazing
# Guide to Cooking:
01 -
Set the oven to 135°C (275°F) to prepare for slow cooking.
02 -
Remove the membrane from the back of the ribs using a knife and a paper towel to improve seasoning absorption.
03 -
Mix kosher salt, black pepper, smoked paprika, garlic powder, onion powder, and liquid smoke in a bowl. Coat ribs with olive oil, then rub the seasoning blend evenly over all surfaces.
04 -
Place ribs in a roasting pan or on a foil-lined baking tray. Pour beef or bison stock into the bottom of the pan, avoiding contact with the ribs to maintain moisture during cooking.
05 -
Cover the ribs tightly with foil and bake for 3 to 4 hours until the meat is tender and pulls easily from the bone.
06 -
For glazed ribs, remove the foil in the final 30 minutes, brush with barbecue sauce, and increase oven temperature to 175°C (350°F) to caramelize the glaze.
07 -
Let the ribs rest for 10 minutes after removal to retain juices and enhance flavor.
# Extra Suggestions:
01 -
Removing the membrane ensures better seasoning penetration and tenderness.