Tear into these bison ribs with juicy, tender meat. The short ribs are doubled up on bold BBQ flavor with a sauce and a rub! Serve these ribs after a long week of work, if you’re having guests over for dinner or whenever you’re in the mood for hearty BBQ flavors.
Rinse the bison short ribs in cold water. Pat dry with paper towels.
5 pounds bone-in bison short ribs
Combine the BBQ rub, brown sugar, dried oregano and sea salt in a small bowl.
3 tablespoons BBQ dry rub, 2 tablespoons brown sugar, 1 tablespoon dried oregano, 1 ½ teaspoons sea salt
Brush the ribs with olive oil. Rub the dry seasoning mixture into the ribs.
2 tablespoons olive oil
Transfer the seasoned ribs to a resealable plastic bag. Marinate for 2 hours in the fridge or overnight.
Preheat the oven to 275°F. Place the seasoned ribs in a foil-lined baking dish. Cover the dish tightly with another piece of foil and seal the foil together so that the meat will steam.
Bake the ribs in the preheated oven for 3 ½ to 4 hours, until they've reached an internal temperature of 205°F. The meat should be very tender and fall off the bone.
Brush the ribs generously with barbecue sauce. Set the oven to a low broil. Broil the ribs for about 3 minutes, until the BBQ sauce just starts to bubble and caramelize.
½ cup BBQ sauce
Serve!
Notes
You can store leftover bison ribs in a covered container in the fridge for up to 4 days. Reheat them up in the oven and add more barbecue sauce for best results.
For longer use, you can freeze ribs in an airtight container for three months or in a vacuum-sealed bag for up to 2 to 3 years.
Make sure the dish is covered tightly with the foil or the ribs will take longer to cook and become dry.