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venison ribs recipe

SLOW COOKER VENISON RIBS

Author: Larry White
5 from 1 vote
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Course Main Course
Prep Time20 minutes
Cook Time8 hours
Servings: 2 People

Ingredients 

For the Ribs

  • 3 to 3.5 pounds venison ribs cut in portions to fit into your crockpot
  • venison stock veal stock or beef stock as needed
  • Olive oil as needed

Marinade & Chinese Barbecue Sauce Glaze

  • 1/2 cup soy sauce
  • 1/4 cup oyster sauce
  • 1.4 cup hoisin sauce
  • 1/2 cup honey
  • 1/4 cup gin or Chinese rice wine optional
  • 1 teaspoon five-spice powder
  • 1 teaspoon minced ginger
  • 1/2 teaspoon white pepper
  • 1 teaspoon kosher salt

Optional Garnishes

  • Scallions
  • Sesame Seeds
  • Fried Garlic & Fried Shallots
  • Cilantro

Instructions

  • 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.
 
 
 
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