Hot Sticky Venison Ribs with Brew Berry Bbq Sauce
Get ready to savor the bold, tantalizing flavors of *Hot Sticky Venison Ribs with Brew Berry BBQ Sauce*—a recipe that effortlessly combines tender, fall-off-the-bone venison with a sweet, tangy, and slightly smoky homemade barbecue sauce. These perfectly spiced ribs are first slow-cooked to tender perfection, then finished with a sticky glaze made from dark beer, mixed berry preserves, and a hint of cayenne for just the right amount of kick. Perfect for a hearty dinner or a show-stopping addition to your next cookout, this dish delivers a unique twist on classic BBQ that’s sure to impress. Pair these sticky, caramelized ribs with your favorite sides and savor the rich, complex flavors in every bite.
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Recipe Information
Ingredients
- 2 lbs Venison ribs
- 1 tbsp Salt
- 1 tsp Ground black pepper
- 2 tsp Smoked paprika
- 1 tsp Garlic powder
- 1 tsp Onion powder
- 1 cup Brown sugar
- 1 cup Ketchup
- 1 cup Dark beer
- 0.5 cup Mixed berry preserves
- 2 tbsp Apple cider vinegar
- 2 tbsp Worcestershire sauce
- 0.5 tsp Ground cayenne pepper
- 1 tbsp Olive oil
Instructions
Preheat your oven to 275°F (135°C).
In a small bowl, mix together the salt, ground black pepper, smoked paprika, garlic powder, and onion powder to create a dry rub.
Pat the venison ribs dry with paper towels, then coat them evenly with the dry rub mixture.
In a large oven-safe pan or roasting dish, heat the olive oil over medium-high heat. Sear the ribs on each side for 2-3 minutes until browned.
Cover the pan tightly with aluminum foil and place it in the preheated oven. Cook the ribs for 3 hours, checking occasionally to ensure they are tender and moist.
While the ribs are cooking, prepare the Brew Berry BBQ Sauce. In a medium saucepan, combine the brown sugar, ketchup, dark beer, mixed berry preserves, apple cider vinegar, Worcestershire sauce, and cayenne pepper.
Bring the sauce mixture to a gentle boil over medium heat, then reduce the heat and let it simmer for 20-25 minutes, stirring occasionally, until the sauce thickens slightly.
Once the ribs have cooked for 3 hours, remove them from the oven and carefully drain any excess liquid. Brush the ribs generously with the BBQ sauce.
Increase the oven temperature to 400°F (200°C). Return the ribs to the oven, uncovered, for an additional 20-30 minutes, basting with more sauce every 10 minutes, until the ribs are sticky and caramelized.
Remove the ribs from the oven and let them rest for 10 minutes before slicing. Serve hot with extra BBQ sauce on the side and your favorite accompaniments.
Nutrition Facts
Calories |
800 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.9 g | 24% | |
| Saturated Fat | 6.5 g | 32% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 166 mg | 55% | |
| Sodium | 1968 mg | 86% | |
| Total Carbohydrate | 98.6 g | 36% | |
| Dietary Fiber | 1.4 g | 5% | |
| Total Sugars | 88.9 g | ||
| Protein | 53.5 g | 107% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 136 mg | 10% | |
| Iron | 9.2 mg | 51% | |
| Potassium | 1149 mg | 24% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
