Venison Ribs

[April B.]

Venison Ribs
Preheat oven to 350 degrees

Ribs:
1 1/2 cups beer
5 peppercorns
2 cloves garlic
1 quartered onion

BBQ Sauce:
1 cup tomato sauce
1/3 cup water
1/3 cup olive oil
1/4 cup lemon juice
2 tablespoons brown sugar
1/2 cup finely diced onion
1/4 cup chili sauce
1 teaspoon salt
1/2 teaspoon pepper
2 tablespoons honey
1 teaspoon paprika
1/2 teaspoon dry mustard
1 teaspoon Liquid Smoke

Many people discard the ribs, throwing away one of the best parts of the deer.
Venison ribs don't have as much meat as pork or beef, but are delicious none the less, and should hold a high priority in the kitchen.

Cut ribs (about 3 to 4 pound slab) into serving size pieces.
Parboil in a large Dutch oven in a mixture of 3 cups water, beer, peppercorns, garlic and onion.
Heat the oven to 350 degrees.
Place ribs on a rack in a large roasting pan.
Brush with sauce (recipe follows).
Bake for about 45 minutes to an hour, turning several times and basting with sauce.

BBQ Sauce: Combine all ingredients in a small saucepan.
Heal to almost boiling and let simmer for 20 minutes.