Native Indian Cookbook/Lovesick Lake Native Women's Association 1997

Venison Ribs and Sauce
Servings Preparation Time Cooking Time Calories Saturated Fat Fat Sodium Carbohydrates Protein Cholesterol


INGREDIENTS:
brine made from 1 part vinegar to 3 parts water 5 lbs venison ribs 2 bay leaves
2 tbsp salt 1 onion, sliced melted margarine
RIB SAUCE: 1-1/2 cups water 1 cup chili sauce 1/4 cup steak sauce
2 tbsp lemon juice 1/2 tsp chili powder 1/2 tsp salt



1 make enough brine from vinegar and water to cover ribs. Add bay leaves, salt and onions. Marinate for 48 hours in refrigerator. Drain and pat dry. Place ribs in a shallow pan and brush ribs with melted margarine. Roast for 30 minutes at 450 F. Baste once again with margarine and reduce heat to 350 F. In saucepan combine sauce ingredients; bring to a boil over medium heat. Pour rib sauce over the ribs and bake for 1-1/2 to 2 hours, basting often.

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