Braised Venison Ribs
Braising your venison ribs makes them fall-off-the-bone tender and supremely flavorful! Try these braised venison ribs for an entrée that's easy to make and satisfies every time.
Servings: 4 servings
Calories: 609kcal
Equipment
Ingredients
- 2 pounds venison ribs cut into 4–6 inch sections (or to fit)
- 1 tablespoon olive oil
- 1/2 tsp sea salt
- 1/2 tsp ground black pepper
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- 2 cups beef broth
- 1 cup BBQ sauce plus more for serving
- ¼ cup brown sugar
- 1 tablespoon Dijon mustard
- 1 tbsp apple cider vinegar
Instructions
- Preheat your oven to 325°F.
- Pat ribs dry with a paper towel. Season generously with salt, pepper, smoked paprika, garlic powder, and onion powder.
- Heat olive oil in a Dutch oven over medium-high heat. Sear the ribs on all sides until browned, about 2–3 minutes per side. Remove and set aside.
- In the same pot, reduce the heat to medium-low. Add beef broth and stir in the BBQ sauce, mustard, brown sugar and apple cider vinegar. Mix well and bring to a simmer.
- Return the ribs to the pot, carefully, bone-side down. Cover with a lid and transfer to the oven. Bake for 2 ½ hours, or until tender but not quite falling off the bone.
Notes
- Use your favorite BBQ sauce — smoky, sweet, or spicy. I've been really getting into the Smash Kitchen BBQ sauce!
- My husband likes to add a splash of hot sauce to the liquid, so if you like a little extra kick, it's really good!
- You can use this same recipe for elk or moose; you may just need to extend the cook time to about 3 hours.