Hot Sticky Venison Ribs With Brew Berry Bbq Sauce Food

HOT & STICKY VENISON RIBS WITH BREW BERRY BBQ SAUCE

Steps:

• In medium bowl, combine Cajun seasoning & salt; rub ribs with spice mixture, pressing the spices into the meat to adhere.
• Lay onion & jalapenos in the bottom of a roasting pan, top with ribs and add ale.
• Cover & braise/roast in a preheated 375F oven for 1 ½ - 2 hours, until meat is tender & bones can be easily pulled from the meat.
• Mash half the berries, then whisk together with the butter, brown sugar, honey, hot sauce, BBQ sauce and salt & pepper to taste; set aside for basting.
• Remove ribs from pan & discard braising liquid; grill ribs at medium-high (450 - 500F), basting liberally with the sauce, for 8 - 10 minutes per side.
• Remove from grill, slice between bones & serve with extra sauce; garnish with remaining blueberries.

FALL-OFF-THE-BONE STICKY BARBECUE RIBS

Steps:

• If there's a thin membrane on the back of the ribs, peel this off as best you can. The length of the ribs will be determined by the size of your roasting tin and barbecue - leave them whole or cut in half or thirds. Tip the ribs into a large, deep roasting tin. Whisk the rest of the ingredients together in a bowl until completely combined, then pour this over the ribs. Toss the ribs in the sauce using your hands to ensure they're completely coated. Cover the tin with foil, shiny-side down. To cook straightaway, simply leave to marinate while the oven heats up, or chill the ribs overnight.
• Heat the oven to 160C/140C fan/gas 3 and bake the ribs for 2 hrs 30 mins-3 hrs, turning once or twice until the bones are exposed and the meat is pull-apart tender. When the ribs are cooked, leave to cool a little, then lift onto a tray using tongs. Pour the sauce from the tin into a saucepan and bring to the boil. Reduce the heat and simmer for 25-30 mins, stirring occasionally until thickened. Leave to cool. The sauce and ribs can be prepared up to two days ahead and chilled.
• Light the barbecue and wait until the coals are ashen, or set a gas barbecue to medium. Put as many ribs on the grill as you can fit, then brush generously with the sauce. Working quickly, grill the ribs, basting with more sauce and turning every minute or so until the ribs are well-coated, charred at the edges, caramelised and sticky. Repeat with any remaining ribs and sauce if they didn't all fit on the grill at once. Serve piled high on a platter with the reserved sauce on the side for slathering on top. Any leftover sauce will keep chilled in the fridge for up to a week.

PAN-FRIED VENISON WITH BLACKBERRY SAUCE

Steps:

• Heat the oil in a frying pan, cook the venison for 5 mins, then turn over and cook for 3-5 mins more, depending on how rare you like it and the thickness of the meat (cook for 5-6 mins on each side for well done). Lift the meat from the pan and set aside to rest.
• Add the balsamic vinegar to the pan, then pour in the stock, redcurrant jelly and garlic. Stir over quite a high heat to blend everything together, then add the blackberries and carry on cooking until they soften. Serve with the venison, celeriac mash (see below) and broccoli.

VENISON RIBS

Steps:

• Place all ingredients in plastic bag with ribs and let sit in refrigerator for six hours or overnight.
• Remove ribs, brush with BBQ sauce and cook in 375 degree oven for 1 1/2 to 2 hours, recoating wings with sauce halfway through. Until meat falls off bone.

DARK AND STICKY RIBS

Steps:

• Mix all the glaze ingredients together. If you have time, pour two-thirds of the liquid over the ribs, rubbing it in well, and leave them to marinate overnight. If not, preheat the oven to 350°F
• Line two or three big roasting tins with foil and paint the ribs on both sides with the glaze, keeping back about a third to add during cooking.
• Arrange the racks meat-side up in the tins, making sure they don't touch. Roast for 30 minutes then reduce the heat to 275F and cook the ribs for another 1 ½ hours, basting with glaze from time to time.
• Add the last bit of glaze 20 minutes before the end of the cooking time. Cut into individual ribs and serve.

REALLY STICKY RIBS

Steps:

• Heat oven to 200C/fan 180C/gas 6. In a large bowl, mix together the passata, garlic, soy sauce, honey and Worcestershire sauce.
• Add the pork ribs to the bowl and mix well to coat evenly. Lay the ribs and all the sauce into a large, shallow roasting tin. Cover with foil and bake for 35 mins.
• Remove foil from tray and bake the ribs for a further 45-60 mins, turning them a couple of times, until sticky and almost all of the sauce has disappeared. To make ahead, cook or half-cook the ribs the night before and keep in the fridge until needed.