Maple Venison Ribs
Slow-Cooked Maple Venison Ribs
The perfect feed after a long day in the bush. There’s nothing quite like tucking into a hearty, slow-cooked meal. This Maple Venison Rib recipe is a bloody winner – sweet, savoury, and tender as. Cooked low and slow, it’ll have your mates licking their fingers and asking for seconds.
Thanks to Gary Manteit for sending in this recipe
Ingredients
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3 cups Maple Syrup
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2 tablespoons Worcestershire sauce
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4 tablespoons Apple Cider Vinegar
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2 teaspoons Salt
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3 tablespoons Onion Salt
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1 teaspoon Dry Mustard (or swap in diced onion)
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1.5 kg Venison Ribs
Method
Combine the maple syrup, Worcestershire sauce, apple cider vinegar, salt, onion salt, and dry mustard in a bowl. Mix well.
Place the venison ribs in a container and pour the marinade over them. Let it sit in the fridge overnight for maximum flavour.
Transfer the ribs and marinade to a slow cooker. Cook on high for one hour, then reduce the heat to low and cook for five hours or until the meat is tender. Turn the ribs occasionally to ensure even cooking.
Just before serving, take some of the liquid from the slow cooker and reduce it on the stove to create a rich, sticky dipping sauce.
Dish up the ribs with a side of crinkle-cut chips for the ultimate feed.
Get this one into ya after a big day on the hill. Perfect with a cold beer and a yarn by the fire.