|
Ingredients
- 2 to 3 pounds deer, antelope, elk,
or moose ribs
- 2 cups water
Sauce:
- 1/2 cup catsup
- 1/2 cup water
- 1/4 cup cider vinegar
- 1/4 cup finely chopped onion
- 3 tablespoons packed brown sugar
- 2 tablespoons Worcestershire sauce
- 1 tablespoon lemon juice
- 1 tablespoon paprika
- 1 teaspoon dry mustard
- 1 teaspoon salt
- 1 teaspoon liquid smoke flavoring
- 1/2 teaspoon pepper
- 1/4 teaspoon chili powder
Directions:
In small bowl, combine all sauce ingredients. Mix well. In Dutch oven, combine ribs, 2 cups water, and 3/4 cup sauce, reserving remaining sauce. Heat rib mixture to boiling. Reduce heat; cover. Simmer until ribs are tender, about 1 hour, rearranging ribs once or twice.
Heat oven to 350 degrees. Arrange ribs on roasting pan. Brush with reserved sauce. Bake for 10 minutes. Turn ribs over. Brush with sauce. Bake for 19 minutes longer. Serve with remaining sauce.
|
|
|
