Best Spice Rubbed Grilled American Bison Short Ribs With Orange Honey Chipotle Bbq Sauce Recipes

BEEF RIBS WITH ORANGE BBQ SAUCE

Steps:

• Begin by toasting the fennel seeds in a dry pan over medium-high heat. Toast for 4 or 5 minutes, until they become fragrant; toss occasionally as they toast so they don't burn. Transfer to a spice grinder and grind to a fine powder.
• Rinse the ribs in cool water and pat dry with paper towels. Unless your butcher has already done so, remove the membrane from the back and trim off any excess fat. Combine the dry rub ingredients in a small bowl and mix well. Coat both sides of the meat with a heavy layer of the dry rub. Refrigerate overnight, uncovered.
• Heat half the grill to medium to create indirect heat.
• Set out a few large sheets of foil (one for each slab). Divide the sliced onion and thyme between the sheets and spread them out evenly. Place 1 rack on each sheet, meat side down, and fold the foil over to form a sealed pouch around each rack. Place each pouch on a roasting tray (to keep foil from getting pierced and letting steam out) and grill it over indirect heat for 2 hours.
• Open the foil and peel it back so the ribs are exposed. Carefully turn the meat over so the meat side is on top, then cook for 1 1/2 hours with the foil open. When done, the ribs will be tender and the meat will have shrunk back from the bones.
• For the last 10 minutes, remove the ribs from the foil and place them directly on the hot side of the grill. Brush with the Orange BBQ Sauce and allow the heat to caramelize the sauce and crisp the exterior, then flip the ribs and brush the other side for the final 5 minutes. Serve with additional sauce.
• Whisk together all the ingredients in a medium saucepan and simmer over medium-low heat for 25 to 30 minutes, until it reaches a ketchup-like consistency.

SPICE-RUBBED RIBS

Steps:

• In a small bowl, combine the seasonings; rub over ribs. , Prepare grill for indirect heat, using a drip pan. Grill ribs, covered, over indirect medium heat for 1 hour or until meat is tender, turning occasionally.

SPICE-RUBBED AMERICAN BISON TENDERLOIN

Steps:

• Combine spices and set aside. Heat grill pan or grill to medium-high heat. Place spice on a pie pan or large flat plate and dip both sides of each steak into mixture and shake off excess. Place steak on grill or grill pan and lower heat if using a grill pan or the spices will burn. Grill for 4 to 5 minutes each side. Remove from grill and let rest a couple of minutes before serving.

MERLOT BISON SHORT RIBS

Steps:

• Marinade:
• Combine all ingredients into a bowl and thoroughly whisk to blend. Marinade can be made day ahead and kept at room temperature in a sealed glass jar.
• Pour marinade into a food storage bag, add the ribs and seal. Lay flat in the refrigerator for 4-6 hours turning occasionally.
• Remove ribs. Discard marinade.
• Ribs:
• Pre heat oven to 300°F or put slow cooker setting on low.
• In a heavy ovenproof pot, heat 2 tbsp. olive oil over medium heat.
• Sear ribs one batch at a time, until browned. Remove. Reduce heat to low.
• Add all vegetables, herbs, garlic, cranberries, orange zest and saute until soft.
• Empty one bottle of merlot into pot. Refill bottle half way with water and pour into pot.
• Bring to boil stirring up brown bits on the bottom of the pan.
• Season lightly with sea salt and coarse ground pepper
• Gently place ribs into the pot ensuring they are just covered with liquid.
• Cover and place pot in the oven and cook for 4 hours or until fork tender
• Carefully transfer mixture to slow cooker, cook on low for 6-8 hours until fork tender
• Remove ribs and tent with foil.
• Using slotted spoon remove fat from surface of sauce. Bring remaining sauce to a boil and reduce to thicker consistency. Pour over ribs and serve.