| TANGY BARBEQUE
ELK RIBS |
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Source:
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North American Hunting
Club "The Art of Wild Game Cooking" p.38 |
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| Prep Time: |
3 hours |
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Ingredients |
Utensils |
| Ribs | Sauce pan |
| 2 to 3 pounds elk ribs and/or brisket | Skillet |
| Salt and pepper to taste | Large roasting pan |
| 1/4 cup bacon grease or cooking oil | |
| 3/4 cup beer | |
| 1/2 cup brown sugar | |
| Barbeque Sauce | |
| 2 cloves garlic, minced | |
| 1 large onion, chopped | |
| 2 tablespoons butter | |
| 1/2 cup Worcestershire sauce | |
| 1/4 cup apple cider vinegar | |
| 1/4 cup beer | |
| 1 3/4 cup ketchup | |
| Tabasco sauce to taste | |
| Dash of cayenne | |
| 1/2 teaspoon dry mustard | |
| 1/4 teaspoon salt | |
| 2 tablespoons brown sugar | |
| Pinch of celery seed | |
| Pinch of cloves | |
| Pinch of nutmeg | |
| Pinch of paprika |
| Directions On low temperature, in a medium sized sauce pan, sauté the garlic and onion in butter until limp Add all of the remaining Barbeque sauce ingredients and bring to a boil Turn the heat down and simmer for 15 minutes Pre-heat over to 350°F Separate each rib Salt and pepper the ribs to taste Heat the bacon grease or oil in a skillet and brown the ribs thoroughly on both sides Place ribs in a large roasting pan and cover them liberally with the barbeque sauce Add beer and sprinkle brown sugar on top Cover and bake 2 1/2 hours or until tender, basting frequently Serve with sauce over mashed potatoes |