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:
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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 |
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| 3/4 cup beer |
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| 1/2 cup brown sugar |
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| Barbeque Sauce |
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| 2 cloves garlic, minced |
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| 1 large onion, chopped |
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| 2 tablespoons butter |
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| 1/2 cup Worcestershire sauce |
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| 1/4 cup apple cider vinegar |
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| 1/4 cup beer |
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| 1 3/4 cup ketchup |
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| Tabasco sauce to taste |
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| Dash of cayenne |
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| 1/2 teaspoon dry mustard |
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| 1/4 teaspoon salt |
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| 2 tablespoons brown sugar |
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| Pinch of celery seed |
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| Pinch of cloves |
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| Pinch of nutmeg |
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| Pinch
of paprika |
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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 |
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