High Plains Bison Back Ribs
Use High Plains Bison back ribs to make delicious bison back ribs your family will love. All you have to do is make sure the ribs are completely sealed while cooking so none of the juice from this special rub escapes. This easy 3-step bison back rib recipe sure to be a hit.
- 2 tbsp red chili powder
- 2 tbsp dried cumin
- 2 tbsp dried oregano
- 2 tbsp lemon pepper
- 2 tbsp sea salt
- 2 cup chopped onions
- 1/2 tsp minced garlic
- 1 cup ketchup
- 1/4 cup brown sugar, firmly packed
- 1 tsp salt
- 1/4 tsp coarse ground pepper
- 2 tbsp balsamic vinegar
- 1 tbsp Worcestershire sauce
- 1 tbsp grainy mustard
Combine all ingredients into a small saucepan.
Cover and simmer for 10 minutes.
Note: Glaze can be made in larger batches ahead of time and refrigerated in a sealed container fridge for 2 days.
Spice rub can be made in larger batches and kept in a sealed jar at room temperature for up to 6 months. Note: Use dried spices only.
Bison Back Ribs
Rub spice blend onto both sides of the bison rib racks.
Wrap each rack in parchment paper until sealed.
Wrap parchment package into tinfoil to completely seal the juices as the ribs cook
Place tin foil packages onto backing sheets and cook at 250°F for 3 ½ to 4 hours.
Remove racks from the packages and cut the racks into single bones.
Brush the bones with glaze and finish on the BBQ for 10 minutes to caramelize.