This is my husband Lee’s favorite meal! You can use Bison, Elk, or Beef Short Ribs, Back Ribs, or Tomahawk Ribs to make this recipe. You can't go wrong. This recipe is good enough to serve as a special occasion meal! Enjoy!
Prep Time: 20 min
Cook Time: 3 hours
- 5 lbs Northstar Bison, Elk, or Beef; Short Ribs, Back Ribs, or Tomahawk Ribs
- 3 Bay Leaves
Homemade BBQ Sauce Ingredients:
- 3 cups Ketchup
- 1 cup Organic Brown Cane Sugar
(or you can substitute with maple syrup, honey, cocunut sugar but the flavor will vary based on the sweetener of your choice)
- 1 Large Onion, Chopped Fine
- 3 tbsp Worcestershire Sauce
- 3 tbsp Tamari Sauce
- 1 tbsp Liquid Smoke
- 1 tsp Garlic Powder
- 1/4 tsp Tabasco Sauce
- 1 Bottle of BBQ Sauce
- 1/2 cup Water
Fill kettle with water, just enough to immerse ribs, add bay leaves. Simmer ribs for 1 hour.
While ribs are boiling, mix sauce ingredients in medium sized bowl.
Once ribs are done boiling, remove ribs from water and put into 9x13 baking pan to cool. While ribs cool, pour 3/4 sauce over ribs, reserving some to drizzle at the end.
Preheat oven to 400, cover ribs, and bake for 2 hours.
Remove from oven and let cool for 15 minutes. While cooling, you can drizzle remaining sauce over ribs.
Serve and enjoy!
**For even better results, prepare in at least 24 hrs in advance and only bake at 400 for one hour, cool, and refrigerate. Then, the day you wish to serve the ribs, preheat oven to 400 and bake for another hour.