- red wine; to cover ribs
- 1 cup currant or plum jelly/jam
- 1/2 brown sugar
- 1/4 medium onion; finely diced
- 1/8 tsp. cloves
- 1/2 tsp. dry mustard
- 1/2 tsp. garlic powder
- 1/2 tsp. Salt
- 6 lb venison ribs; with loin meat attached
- black pepper; freshly ground
Preheat oven to 325 degrees.
Combine all ingredients except the ribs in a large bowl. Blend well. Sprinkle ribs with pepper and additional salt. Place in 5 qt. roasting pan in double layer.
Roast 1 hour.
Pour sauce over ribs. Increase heat to 350 degrees and bake until ribs just begin to char on top, about 1 1/2 hours. Turn ribs over cover pan and bake about 30 minutes longer, until ribs are tender and sauce is thick. To serve, place ribs on serving platter. Pour sauce over ribs.
Note:
If venison is a little gamey tasting, increase vinegar in sauce to 3 tbsp. Taste sauce after mixing and add additional brown sugar to taste, about 1/2 cup.
Yield: 6 Servings
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