For the Venison Ribs
-1 rack of venison ribs, at least 8 bones on the rack, or, if unavailable, 8 rib chops
-2 carrots, roughly chopped
-1/2 celery stalk, roughly chopped
-2 white onions, roughly chopped
-6 cloves garlic
-1 jalapeno, split
-2 Tbsp. chile powder
-1 tsp. whole black peppercorns
-12 tsp. dried thyme
-1/2 tsp.ground cinnamon
-1 bay leaf
-1 cup barbecue sauce of your preference (Love recommends Stubb’s)
1. Preheat the oven to 250 degrees. Put all the ingredients except the barbecue sauce in a large roasting pan and add enough water to cover the meat. Cover the pan with a tight-fitting lid or aluminum foil; or, even better, both foil and a lid.
2. Place in the oven; cook until very tender (as long as 8 hours).
3. Remove the ribs from the roasting pan and cool in he refrigerator overnight. Discard the cooking liquid.
4. Light a medium-hot fire in your grill. Slice the cooled rack into individual ribs and grill for about 3 minutes per side, or until heated through. Brush on the barbecue sauce and continue to cook, turning frequently until they’re browned but not blackened. Serve with the homemade pickles. Serves 4.
-3 cucumbers, sliced 1/4 inch thick
-2 cups red onion, thinly sliced
-2 cups red bell pepper, thinly sliced
-4 garlic cloves
-4 serrano chiles
-2 cups red wine vinegar
-2 cups water
-1 cup sugar
-2 jalapenos, halved lengthwise
-8 garlic cloves
-1 cinnamon stick
-1/2 tsp. mustard seed
-1/2 tsp. coriander seed
-1 bay leaf
-3 whole cloves
-3 whole black peppercorns
1. Combine all the pickling liquid ingredients together in a medium saucepan and boil for 3 minutes.
2. Mix the remaining ingredients in a bow and pour the hot liquid over them. Refrigerate, uncovered, for 24 hours.