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Tom Linderholm

Beer Bathed Venison Ribs

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Beer Bathed Venison Ribs

For the rub:

1 Cup Paprika

1 Cup Kosher Salt

¼ Cup Ground Black Pepper

¼ Cup Oregano

¼ Cup Granulated Garlic

¼ Cup Powdered Onion

1 Tablespoon Curry Powder

1 Tablespoon Cinnamon

1 Tablespoon Cumin

1 Tablespoon Coriander

1 Tablespoon Chili Powder

1 Tablespoon Cayenne

1 Teaspoon Nutmeg

1 Teaspoon Ground Clove

1 pound of apple wood bacon

Remaining Ingredients:

4-6 pounds of ribs cut into 4 bone sections

6 pack of your favorite stout or ale

Mix ingredients for the rub together thoroughly. Season the venison ribs generously rubbing the spice mixture over both the front and the back of the rib.

Heat a large sauté pan over medium heat. Coat the bottom with a tablespoon of vegetable oil, sear the ribs meat side down until golden brown. Tightly pack ribs, meat side up into a roasting pan, placing a layer of bacon between each layer of ribs. Pour beer in the pan until the top layer is almost completely covered.

I prefer a good nut brown such as South Shore Breweries out of Ashland, WI.

Cover the pan with foil and place in a 300 degree oven for 2-3 hours, checking occasionally until tender.

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I have been waiting for something like this Chef. Room mate has some venison ribs in the freezer downstairs that have been screaming for a recipe just like this.

Thanks for posting.

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