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Honey-Orange Bison Back Ribs
Honey-Orange Bison Back Ribs
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Prep Time:
20 minutes
Cook Time:
75 minutes
Total Time:
365 minutes
Tender bison ribs simmered, marinated in honey-orange sauce, grilled, and drizzled with more sauce. Deliciously juicy and flavorful.
Ingredients:
  • 5 pounds bison back ribs, cut into 2- to 3-rib portions
  • 2 (12 ounce) bottles chili sauce
  • 1.5 cups orange juice
  • 2 teaspoons finely shredded orange zest
  • 0.5 cup finely chopped onion
  • 0.33333334326744 cup cider vinegar
  • 0.25 cup honey
  • 4 cloves garlic, minced
  • 1 teaspoon salt
  • 0.5 teaspoon black pepper
Instructions:
  • In a large pot, submerge the bison back ribs in 4 to 6 quarts of water. Bring to a boil, then simmer covered for 1 hour until tender. Drain and let cool for 30 minutes before transferring to a resealable plastic bag in a dish.
  • In a large bowl, mix together chili sauce, orange juice, orange zest, onion, vinegar, honey, garlic, salt, and pepper. Pour 3 cups of the marinade over the bison back ribs. Marinate the ribs in the refrigerator for 4 to 24 hours, turning occasionally. Cover and chill the remaining marinade. Before grilling, drain the bison back ribs and save the marinade for basting while grilling.
  • For a charcoal grill, set up preheated coals around a drip pan for medium heat. Grill bison back ribs over the drip pan for 15 to 20 minutes until heated through. Brush once with some of the drained marinade, discarding any leftover. For a gas grill, preheat and adjust for indirect grilling, then grill the ribs as instructed above.
  • Transfer the unused marinade to a medium saucepan. Bring it to a boil, then reduce the heat and let it simmer, uncovered, for 10 minutes. Serve alongside the bison back ribs.

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