| 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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