Bison Back RibsShared by Howard Haber
I made the most delish Wild Idea Bison Back Ribs. Dry spices were smoked garlic salt, fresh cracked black pepper, sweet paprika, a touch of brown sugar and Japanese chili powder. Squeezed limes over each section, covered and put in fridge for 6 hours. Then place ribs on a rack in aluminum tray, add one beer (good beer), seal tight and put on the bbq (used as oven at 225 degrees, no direct heat or use oven), cook for 2-2.5 hours until tender. Cut each rib (shears made this easy), made BBQ sauce with ketchup, hoisin sauce and soy sauce, brushed just a bit of sauce on each rib, and seared off on a hot grille. They were THE hit of the day on the beach!