Full racks of venison ribs
3 tablespoons kosher salt
3 tablespoons paprika
3 tablespoons brown sugar
2 tablespoons garlic powder
1 tablespoon onion powder
2 tablespoons black pepper
2cup chopped parsley
Oil brush

BBQ Sauce
2 cups Sweet Baby Rays BBQ sauce
3 oz whiskey or dark rum
Garlic cloves minced
3 tablespoons jelly or jam preserve (stone fruit preferred)
1 tablespoon paprika
3 tablespoons garlic powder
1 tablespoon onion powder
3 tablespoons black pepper

Preparation

Prepping the Ribs

Begin by rinsing the venison ribs under cold water and patting them dry with paper towels. Trim excess fat and silver skin from the ribs to enhance tenderness and flavour absorption.
In a mixing bowl, combine brown sugar, paprika, garlic powder, onion powder, black pepper, and salt. Stir well to create a marinade.
Place the venison ribs in a shallow dish or resealable plastic bag and pour the marinade over them, ensuring the meat is thoroughly coated.
Seal the dish or bag and refrigerate overnight, allowing the flavours to meld and permeate the venison.

Baking the Ribs
Place marinated ribs into a baking sheet and bake for 3-4 hours at 250 degrees. Wrap in foil for the first 2 hours and remove during the last 2 hours. Tallow will visibly render off the ribs into the bottom of the baking sheet – discard the yellow/clear liquid by pouring it off as you check the ribs.

BBQ Sauce Preparation
In a wide saucepan, sauté all 6 cloves of minced garlic in olive oil. Add Sweet Baby Rays to the pan, and add paprika, black pepper, garlic powder, and onion powder and stir. Once the sauce is heated and mildly bubbling, add the stone fruit preserve and whiskey to the sauce. Reduce the heat to a simmer until the jelly has fully incorporated into the BBQ sauce. Set aside and allow to cool.

Grill the Ribs
Preheat your grill to medium-high heat (around 300-350°F) and lightly oil the grates to prevent sticking.
Grill the venison ribs for about 8-10 minutes per side, depending on the thickness of the meat. Ensure they cook evenly and avoid charring by turning them occasionally.
As the venison ribs near completion, brush them generously with BBQ sauce during the last 5 minutes of grilling on each side. This step infuses the ribs with a tantalizing sweet and smoky flavour.
Keep a close eye on the ribs, adjusting heat as needed to prevent burning or overcooking.

Garnish and Serve
Once the venison ribs are beautifully glazed and cooked to your desired level of doneness, remove them from the grill.
Let the ribs rest for a few minutes, allowing the juices to redistribute within the meat, ensuring tenderness and flavour with every bite.
Garnish with chopped parsley and serve hot.
Pair this wild-game delicacy with your choice of sides—whether it’s a crisp salad, grilled veggies, or classic mashed potatoes—for a well-rounded and satisfying meal. These Venison BBQ Ribs embody the essence of the wild, offering a tantalizing harmony of flavours that pay homage to the great outdoors, and they will surely become a favourite in your next deer camp! Gather around the table, share stories of adventure, and savour each mouthwatering bite of this rustic delight. Cheers to the joys of the hunt and the feast it brings!