| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Wisconsin | Meats | 6 | Servings |
INGREDIENTS
| 2 1/2 | c | Water |
| 3 | c | Ketchup |
| 1 | tb | White vinegar |
| 1/4 | c | Lemon juice |
| 1/2 | c | Worcestershire sauce |
| 1/2 | c | 100% Wisconsin maple syrup |
| 1/2 | c | Brown sugar |
| 2 | md | Onions,diced |
| 2 | tb | Chili powder |
| 1/2 | ts | Salt |
| 6 | lb | Venison ribs with some loin |
| Meat attached | ||
| Freshly ground black pepper | ||
| To taste |
INSTRUCTIONS
Preheat oven to 325 degrees.In large bowl,combine all ingredients except ribs and pepper.Blend well.Sprinkle ribs with pepper and additional salt.Place in 5 qt. roasting pan in double layer.Roast 1 hour.Pour sauce over ribs.Increase heat to 350 degrees and bake until ribs just begin to char on top,about 1 1/2 hours.Turn ribs over cover pan and bake about 30 minutes longer,until ribs are tender and sauce is thick. To serve,place ribs on serving platter.Pour sauce over ribs.Makes about 6 servings. Note: If venison is a little gamey tasting,increase vinegar in sauce to 3 tbsp..Taste sauce after mixing and add additional brown sugar to taste,about 1/2 cup. Posted to MM-Recipes Digest V3 #261 Date: Tue, 24 Sep 1996 00:16:15 -0400 From: BobbieB1@aol.com
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