Buffalo Back Ribs 1pkg/2slabs

Organic Bison Short or Back Ribs

Description: Bison Short or Back Ribs

Servings: 4

Difficulty: Easy

Meal: Dinner

Preparation: Place a rack of rib meat side down on a work surface. Remove the thin, papery membrane from the back of the rack by inserting a slender implement, such as a butter knife or the tip of a meat thermometer, under it. The best place to start is on one of the middle bones. Using a dishcloth, paper towel, or pliers to gain a secure grip, peel off the membrane. Repeat with the remaining rack. Generously season the ribs on both sides with salt, pepper, and garlic powder. Place the ribs in a large nonreactive roasting pan or baking dish and let sit for 5 minutes. Pour the marinade/barbecue sauce over them, turning the racks to coat both sides then cover in the refrigerator for 1 to 2 hours. The longer the ribs marinate, the richer the flavor will be. (The ribs can also be marinated in large heavy resealable plastic bags.) Tips: Bison is so much leaner than beef. I suggest using a two-step cooking process. First, grill the ribs using the indirect method and wood smoke. Halfway through, wrap the ribs in aluminum foil so they can cook in their own juices and without drying out. I like to flavor the ribs with smoke, so I suggest using a charcoal grill or smoker. If you're using a gas grill, consider basting the ribs with melted salted butter (1/2 stick) in saucepan over medium heat and stir in 2 tsp. of Liquid Smoke.
Cooking: Set up the grill for indirect grilling preheat to medium (325 to 350 degrees F). Place a large drip pan in the center of the grill under the grate. When ready to cook, brush and oil the grill grate. Place the ribs bone side down in the center of the grate over the drip pan and away from the heat. If cooking on a charcoal grill and using wood chips, toss half of them on each mound of coals. Cover the grill and cook the ribs for about 1 1/2 hours. If using a charcoal grill, replenish the coals as needed. Lightly brush the ribs on both sides with barbecue sauce/marinade. Tightly wrap each rack in heavy-duty aluminum foil. Recover the grill and continue cooking the ribs until they are cooked through and tender enough to pull apart with your fingers, 30 minutes to 1 hour longer, 2 to 2 1/2 hours in all. When the ribs are done, the meat will have shrunk back from the ends of the bones by about 1/2 inch.
Serving: Transfer the ribs to a large platter or cutting board. Let the ribs rest for a few minutes, then cut the racks in half. Serve at once with Barbecue Sauce on the side.