- Make the sauce first. Mix the soy sauce, oyster sauce, hoisin, honey, gin or rice wine, five-spice, ginger, white pepper, and salt in a bowl. Divide it in half and save one half for glazing the ribs after they braise.
- Marinate the ribs 4 to 12 hours. Coat the ribs well, cover them, and refrigerate long enough for the sauce to penetrate the meat before they go into the slow cooker.
- Add stock only halfway up. Put the ribs in the slow cooker and pour in just enough stock to come about halfway up the meat, not over the top. That keeps the ribs braising instead of boiling.
- Cook until tender, not falling apart. On low, the ribs usually take about 7 to 10 hours. Flip them halfway through if you can so they cook more evenly.
- Cool them before charring. Take the ribs out once tender and let them cool enough to handle before they go under the broiler or onto the grill. That helps them stay together better.
- Char before final glaze. Brush the ribs lightly with oil first, brown them on both sides, then brush on the reserved glaze and keep cooking until they are nicely charred and sticky.
- Use the oven if needed. The post offers an oven-braise option at 325 F for about 3 to 5 hours, with the ribs covered halfway with stock and flipped once during cooking.
- Double the sauce if wanted. You can make extra barbecue sauce and keep it in the refrigerator for up to 2 weeks.
SLOW COOKER VENISON RIBS
This slow cooker venison ribs recipe marinates deer ribs in a sweet Chinese-style barbecue sauce, braises them in stock until tender, then finishes them under the broiler or on the grill with a sticky glaze.
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
Nutrition
Calories: 1902kcal | Carbohydrates: 163g | Protein: 235g | Fat: 30g | Saturated Fat: 10g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 9g | Cholesterol: 825mg | Sodium: 10304mg | Potassium: 2895mg | Fiber: 7g | Sugar: 123g | Vitamin A: 18IU | Vitamin C: 2mg | Calcium: 173mg | Iron: 38mg
Nutrition information is automatically calculated, so should only be used as an approximation. Nutrition is per serving.
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