Best 4 Will Dodges Oven Barbecued Venison Ribs Recipes

**Dive into the World of Deliciousness: Oven-Barbecued Venison Ribs and More**

Indulge in a culinary journey with our carefully curated collection of oven-barbecued venison ribs recipes. These succulent ribs, infused with smoky barbecue flavors, promise a taste sensation that will tantalize your taste buds. But that's not all; we've also included a diverse range of other delectable dishes to satisfy every palate. From the classic oven-roasted venison ribs with a mouthwatering glaze to the adventurous venison ribs with a spicy rub, our recipes cater to all preferences. Not only that, we've included a delightful venison stew, slow-cooked to perfection for a hearty and comforting meal. And for those with a sweet tooth, we have a tempting venison chili recipe that combines savory and sweet flavors effortlessly. Ready your taste buds and embark on a culinary adventure with our comprehensive guide to venison ribs and more.

Check out the recipes below so you can choose the best recipe for yourself!

DEER RIBS

Deer Ribs image

Foolproof method for a tasty part of the deer many hunters ignore.

Provided by chad & nikki

Categories Meat and Poultry Recipes Game Meats Venison

Time 18h15m

Yield 6

Number Of Ingredients 10

Ingredients

1 cup apple cider vinegar
1 (12 fluid ounce) bottle dark beer
3 celery ribs, chopped
3 carrots, chopped
3 chopped red bell peppers
1 head garlic, peeled
1 chopped onion
6 pounds venison ribs
2 tablespoons Cajun seasoning
Salt and pepper, to taste

Steps:

Preheat oven to 200 degrees F (95 degrees C).
Pour vinegar and beer into a large roasting pan. Add the celery, carrots, peppers, garlic, and onion. Rub the venison ribs with Cajun seasoning, salt and pepper to taste. Place ribs in roasting pan and cover with a tight fitting lid or aluminum foil.
Bake in preheated oven for 18 hours, or until the meat is falling off of the bone.

Nutrition Facts : Calories 546.5 calories, Carbohydrate 16.3 g, Cholesterol 317.5 mg, Fat 9.6 g, Fiber 3.4 g, Protein 88 g, SaturatedFat 3.6 g, Sodium 1077.1 mg, Sugar 5.5 g

OVEN BARBECUED VENISON

Oven Barbecued Venison image

Make and share this Oven Barbecued Venison recipe from Food.com.

Provided by Iowahorse

Categories Deer

Time 1h25m

Yield 7-8 serving(s)

Number Of Ingredients 10

Ingredients

3 lbs boneless venison (deer, elk, moose, antelope)
1 lb thick sliced bacon
1 cup chopped red onion
2 cloves minced garlic
1 cup ketchup
1/2 cup red wine vinegar
1/4 cup Worcestershire sauce
1/4 cup dark brown sugar
yellow rice (use only long-grain)
salt and pepper

Steps:

Cut venison into 1-inch cubes.
In the bottom of a Dutch oven (or large frying pan), cook bacon until crisp.
Remove bacon, crumble, and set aside.
In a bowl or other container, mix all ingredients except venison and rice.
Salt and pepper to taste (or try 1 tablespoon of salt and one-eighth teaspoon pepper).
Drain venison and brown it in bacon drippings.
Pour off dripping and liquid.
Add bowlful of ingredients to venison.
Stir well.
Cover tightly and simmer about 1 hour, or until meat is tender.
Stir occasionally.
Cook rice.
Serve barbecued venison on rice.
Serves 7 or 8 Comment: Tough meat should be marinaded overnight.
The early settlers used ordinary milk.
Simply put the meat in a suitable container, cover it with milk, and refrigerate for 15 hours or so.
You may prefer it to other marinades because it doesn't flavor the meat.
Or, use your favorite marinade.
This recipe can also be used for other game, domestic meat, and fowl.

VENISON RIBS

Venison Ribs image

Most butchers throw the venison ribs out or use the meat between the bones for hamburg. My hubby's hunting party butcher their own meat, and keep the ribs for this tasty recipe. You can barely tell it's deer meat. I guess this recipe could be used for beef or pork ribs also, but I've never tried it with any other meat. Where the recipe calls for BBQ sauce I use Recipe #419251 but you can use your favorite sauce.

Provided by queenbeatrice

Categories Easy

Time 8h

Yield 4 racks of rib, 4 serving(s)

Number Of Ingredients 11

Ingredients

1 cup red wine
1 cup beef broth
1/2 cup coffee
2 tablespoons honey
1 teaspoon oregano
1 teaspoon chili pepper
1/2 teaspoon pepper
1 teaspoon Worcestershire sauce
2 bay leaves
1 garlic clove, chopped
1 onion, chopped

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.

Nutrition Facts : Calories 100.6, Fat 0.2, Cholesterol 0.2, Sodium 161.3, Carbohydrate 13.9, Fiber 0.5, Sugar 10.3, Protein 0.9

WILL DODGE'S OVEN BARBECUED VENISON RIBS

Will Dodge's Oven Barbecued Venison Ribs image

Will Dodge is a good friend of my dad. He is quite a characture. I tried to get him to sign up, because he loves to cook. I have a feeling that he will be sending me a lot of recipes. "We had a drink together, over the phone" "Here's one I sorta like..."

Provided by deb baldwin

Categories Ribs

Time 1h40m

Number Of Ingredients 17

Ingredients

SAUCE
1/2 c catsup
1/2 c water
1/4 c cider viniegar
1/4 c finely choped onion
3 Tbsp brown sugar, firmly packed
2 Tbsp worcestershire sauce
1 Tbsp lemon juice
1 Tbsp paprika
1 tsp dry mustard
1 tsp salt
1 tsp liquid smoke flavoring
1/2 tsp pepper
1 tsp chili powder
RIBS
2 or 3 lb ribs (deer, elk, antelope, pork, beef, moose, or whatever)
2 c water

Steps:

1. Venison Ribs: Extra step: Boil ribs in water first..and after boiling, one could let the water cool after the boiling part and skim off the fat after in collects on the top. I've done that. I've let them set until the fat coagulates on top and skimmed it off with a pancake spatula. Drain ribs. Beef or Pork ribs:Follow directions below. no need to do extra step.
2. In a small bowl, combine all sauce ingredients. Mix well. The sauce does a lot for the meat. In Dutch oven, combine ribs, 2 cups water with 3/4 cups of sauce, reserving remaining sauce. Heat rib mixture to boiling. Reduce heat; cover.
3. Simmer until ribs until ribs are tender, about one hour, rearrangeing ribs once or twice.
4. Heat oven to 350 degrees. Arrange ribs in roasting pan and brush with sauce. Bake 10 minutes and turn ribs over and brush with more sauce. Bake 10 minutes longer. Serve with remaining sauce.
5. "Actually I just dump all the remaining sauce on the second time and let 'em bubble in it. That heats the sauce and one can spoon it into a serving bowl when the bibs are served." "Have plenty of napkins available." "Enjoy...."

Tips:

Choose venison ribs that are meaty and have a good amount of marbling.
Trim the ribs of excess fat and silver skin.
Make sure the ribs are completely thawed before cooking.
Use a flavorful rub to coat the ribs before cooking.
Cook the ribs low and slow to allow the meat to become tender and fall off the bone.
Baste the ribs with barbecue sauce or a mixture of apple cider vinegar, brown sugar, and water during the last 30 minutes of cooking.
Let the ribs rest for a few minutes before serving.

Conclusion:

Oven-barbecued venison ribs are a delicious and easy-to-make dish that is perfect for a casual meal or a special occasion. By following the tips above, you can create ribs that are tender, flavorful, and fall off the bone. Serve the ribs with your favorite sides, such as mashed potatoes, coleslaw, or baked beans. Enjoy!