Bison Back Ribs: What Carnivore Dreams Are Made Of
As a “recovered vegan” as I like to call it, I distinctly remember the first time I ate bison back ribs. It was at night around the fire on our ranch, and they were literally so delicious that I wanted to eat the bone. The slow cooked meat was so tender and full of flavor that I was totally enamored by the experience. I had cooked lots of different meats since I had introduced it back into my diet, but had yet to prepare back ribs. It’s definitely a cut you don’t see quite as often as short ribs when it comes to beef and bison. We were almost sold out of back ribs at the shop from orders for premium meat delivery, but I was able to snag a beautiful rack of bison back ribs right in the nick of time.
The first time I cooked ribs myself, I was a little nervous about this membrane that I kept hearing needed to be removed. I imagined myself needing exceedly dexterous knife skills in order to deftly cut away a barely visible and evasive strip of membrane that would render my ribs unpalatable if I missed even a millimeter of it. I procrastinated on prepping my ribs for at least two days to avoid facing the membrane. Finally, I knew that I had to face the challenge and take care of this issue in order to enjoy the back ribs of my dreams.
I took the thawed ribs out of the package and flipped them over, and was pleased to see that the membrane was pretty obvious, about three inches in height and spanning the whole length of the rib rack. I used a small knife to peel up one of the edges, and then grabbed and pulled. It all came off in one very satisfying strip, although it did require a bit of muscle - that membrane is really on there. Don’t be afraid of removing the membrane. Not only is it satisfying, but it’s not difficult or complicated either. Order back ribs for online meat delivery and give it a try for yourself!
Dry rubbing the back ribs will add a ton of flavor. You can skip this step if you like, but it’s so quick and easy there’s no reason not to - especially since you can make a simple dry rub out of salt, pepper, brown sugar and paprika. Or, choose a dry rub from your favorite grocery store or butcher shop. You can apply a dry rub as little as fifteen minutes in advance of cooking, or as far ahead as overnight. The overnight version is often referred to as a “dry brine”. The longer you leave the dry rub on, the thicker the coating, or “bark” that will form. Combined with the amazing meat we offer for premium meat delivery, this is a recipe for a trip to flavor town.
And of course, you’re going to need barbecue sauce. Or at least that’s my philosophy when it comes to back ribs. It’s absolutely essential and I’m definitely not skimping on it. Personally, I like to go for a barbecue sauce that’s high quality, organic and I don’t skip the sugar. I go for options without a crazy amount, but I just honestly prefer some sweetness when it comes to barbecue sauce. There are lots of lower sugar options out there including sugar alternatives like stevia, or you can make your own and have total control over exactly what goes into it.
Now, the trick with the barbecue sauce is to brush it on in the last few minutes of the ribs cooking. Picture this: You prepared your beautiful rack of back ribs by first removing the membrane and applying a dry rub or dry brine. Then, you nestled them in a foil packet and patiently slow cooked them in the oven for 3-4 hours. It’s time to add the barbecue sauce, in all of its sweet, sticky and shining glory. Remove the ribs from the oven and open up the foil packet. Brush on a generous layer of barbecue sauce. Or if you’re like me and couldn’t find a brush, dollop some on top of the ribs and spread it out with the back of a spoon. Set the oven to broil on high and when it’s hot, put the ribs in for five minutes or so. When you take them out, the barbecue sauce will be glossy perfection.
Now you must let the ribs rest before cutting, as tantalizing as they look straight out of the oven. Tent with foil and leave them to sit for about ten minutes. Then, use a large, sharp knife to slice the ribs into individual bones. Do your best not to drool when you do this. I like to serve these with homemade baked fries and coleslaw. An amazing meal for any time of year, and perfect for when you don’t mind getting a little messy. Back ribs are definitely meant to be eaten with your hands, and you’ll want some extra napkins on hand. Our online meat delivery makes it easy to get quality bison or beef back ribs delivered straight to your doorstep.