Everything I know About Cooking Buffalo Ribs
By: Jill O'Brien
Ribs are enjoyed year around, but with the grilling season in full swing, I have received a few good questions recently on the preparation of them. Hopefully it will clarify some of your questions too.
The first lesson is: 100% Grass-Fed Bison Ribs are not like corn finished bison or beef ribs. If you are following a recipe that is formulated using pork or corn fed meat and are using Wild Idea Buffalo 100% Grass-Fed Ribs, and it doesn’t turn out, this could be why. When you find a recipe that sounds good to you, it doesn’t mean that you have to abandon the idea of the recipe. Use the seasonings, liquids or sauces, but for best results, follow one of the techniques listed below.
Before we get to techniques, here are a few other options you have in preparing ribs.
*Removing membrane from the backside of ribs: I do this only occasionally, if I’m preparing for a fancier affair, otherwise I leave the membrane intact. It will become soft during cooking process and is easy to remove after cooking or while eating. If you choose to remove the membrane, slide a knife between membrane and meat, preferably at a corner, until you can easily grab a hold of the membrane with your fingers. Drop your knife and use one hand as resistance on ribs and the other to pull the membrane away from the meat.
*Trimming: Some people choose to trim the ribs of exterior fat. I do not, unless there is an excessive layer of fat on the ribs. During the cooking process the fat will become very gelatinous and buttery, which my family likes. This however is a personal preference.
*Scoring ribs: I score the ribs if I am marinating, to tenderize or to get more of the marinade flavor or rub into the meat. Score buffalo ribs by making about ½ inch deep and 1 inch long cuts in the meat or fat.
*Marinating: If you are using a marinade to tenderize and not just flavor the buffalo ribs, my recommendation is pineapple juice, or better yet pureed pineapple. The enzymes in pineapple will assist in breaking down the connective tissue. For ribs you can marinade in pineapple for up to 24 hours, but watch marinating time on other cuts of meat, as pineapple can turn a roast or steak into mushy meat. If you are interested in marinating you might want to try my recipe for Wild Idea Buffalo Jerk Ribs, located here, http://wildideabuffalo.com/2014/grilled-jerk-buffalo-ribs/.
The following techniques, for the listed Wild Idea Buffalo rib cuts, I have found to be very successful.
*For Un-Cut Short Plate and Short Ribs:
*Braising Technique: Cook ribs in liquid in a heavy roaster, Dutch oven or Crock Pot, covered with lid or heavy foil. Braising achieves tenderness, and keeps meat moist and juicy. If braising is done in oven, set oven temperature to 375° and braise for 3.5 to 4 hours, for fall of the bone tender ribs. Use less time if you want buffalo ribs a little chewy. Lower temperatures can be used, but time will need to be increased, which works well for Crock Pots or lower oven settings of around 190°. Adjust time and temperature based on poundage of product. Also know your slow cooker, as each preform a little differently. I have braised ribs in a slow cooker for 6 to 8 hours depending on setting and poundage. Product is ready when you can easily pull meat apart with two forks. Continue braising until this is achieved. Additional liquids may be needed. After braising is complete, you can finish on the grill and baste with sauce. Preheat grill to 400°, and place foil over grill grates. Place ribs on top of foil and make slits with I knife in the foil. Baste with your favorite sauce, keep grill lid closed during cooking time and turn every couple of minutes. Grill for about 6 minutes, or until desired charred stickiness is accomplished.
*Foil Wrap Steaming over Indirect Grilling: Place bison ribs on top of 2 sheets of heavy foil. Add a quarter to a half-cup of liquid, and seal edges tightly. Place foil wrapped ribs in 500° preheated grill, close grill lid and cook for 15 minutes. Reduce heat to 375° – 400°, and move foil wrapped ribs to an indirect heat area of the grill.
Cook ribs for 3.5 to 4 hours, or until ribs are to your desired tenderness. About 4 hours for fall of the bone tender ribs. Remove from grill and drain juices from foil. (Pan juices are great to add to a sauce). Increase grill heat to 450°, open foil and move ribs over direct heat. Baste with your favorite sauce, closing grill lid during cooking time, turning every two minutes until desired charred stickiness is accomplished.
*Buffalo Back Ribs: Braising or Foil Steam is optional, but not necessary. My preference is grilling. Ribs will have a little chew to them, but my guys prefer their Back Ribs this way. If you choose to braise or foil steam, decrease your time to 1/3 of above suggested.
*Grilling: For a more tender result, marinate first. Preheat grill to 400°, and place foil over grill grates. Place ribs on top of foil and make slits with I knife in the foil. Turn ribs every 3 minutes, keeping grill lid closed during cooking. Do this for about 6 minutes total. After initial cooking you can start basting ribs with your sauce, again keeping grill lid closed during cooking time, and turning every couple of minutes until desired charred stickiness is accomplished.
Here is another more traditional recipe that will produce a successful outcome. http://wildideabuffalo.com/2012/buffalo-short-ribs-un-cut-short-plate/
I do hope you find these tips and recipes helpful. If you have a technique or recipe that you have found to be successful, I would love to hear from you. Cheers! Jill.
http://wildideabuffalo.com/2014/everything-i-know-about-cooking-buffalo-ribs/
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