Place all of the ingredients for the marinade & bbq sauce glaze into a medium bowl. Stir thoroughly to combine. Divide the mixture in half. One half will be used for the marinade and the other for glazing the ribs after braising.
Place the deer ribs into a large baking dish. Coat the rib meat all over with the marinade. Cover and marinate the deer ribs in the refrigerator for at least 4 hours and up to 12 hours.
Place your slow cooker on the low heat setting and add the ribs to the crock pot.
Pour just enough stock into the slow cooker until the ribs are about halfway covered. Cover the crockpot with a lid and cook over the low setting until they are tender. This will take anywhere from 7 to 10 hours. Flipping the ribs halfway through the cooking process will help them cook a little more evenly. They should be tender but not falling apart.
Remove the ribs from the slow cooker and let them cool to the touch.
Pre-heat your oven to broil or your grill over medium-high heat.
Place the ribs on a baking sheet covered with aluminum foil. Brush the ribs with around a tablespoon of the olive oil or other cooking oil. Cook the ribs until they start forming a brown crust on both sides. Brush the ribs with the glaze on both sides and continue to cook until they are nicely charred. Using a sharp knife slice the ribs into individual pieces and serve.
NOTES
Cooks Notes:
You can substitute venison shanks for the ribs. Adjust the cooking time as needed for them to be fork tender.
If you decide to make these ribs in the oven, a large disposable aluminum roasting pan works great for for braising. Especially if you weren't able to butcher the ribs in fashion in which they fit inside of your crock pot.
To make these venison ribs in your oven, simply follow all of the steps above. instead of using your slow cooker, place the ribs inside of a large baking dish or aluminum roasting pan. Cover the ribs around half way with venison or beef stock. Cover the pan with aluminum foil and braise in a 325 degree F oven until they are fork tender. This will take between 3 and 5 hours. Flipping them halfway during the cooking process will help insure that they are as tender as possible.
You can also double the barbecue sauce recipe and store the leftovers in the refrigerator for up to 2 weeks.
Nutrition information is automatically calculated, so should only be used as an approximation. Nutrition is per serving.
