Ingredients:
- 1 cup vegetable oil
- 4 to 5 lbs bison shortribs
- 2 Tbsp liquid smoke
- 1/2 cup tomato paste
- 2 cups Lori's bbq sauce
- About 1/4 to 1/3 cup seasoned salt
- 6 cups water to cover meat in pan
- 3 bay leaves
- 2 cups red wine or beef base
- 1 tsp salt
Ingredients bbq sauce:
- 3 cups ketchup
- 1.5 cups chili sauce
- 4 Tbsp prepared mustard
- 1 cup brown sugar
- 1 cup cider vinegar
- 2 Tbsp salad oil
- Dash of Tobasco sauce
- 2 cloves garlic, minced
- 4 Tbsp A1 sauce
- Pepper to taste
Mix all bbq ingredients well and keep refrigerated, use hot or cold
Preparation:
- In a heavy pan heat the oil in 400 F oven
- Season ribs with seasoned salt, then brown by placing the ribs meat side down in hot oil and sear each side
- Remove ribs from pan and place in roaster or slow cooker with meat side down
- Mix water, liquid smoke, bay leaves, tomato paste, wine (or beef base), bbq sauce, salt and pour over ribs
- Cover pan and reduce heat to 300 F (or crock pot on high) and for 5 to 6 hours until meat is very tender
- When done, remove ribs from pan and keep warm
- Either reduce the pan juices by half or heat more of the bbq sauce and pour it over the heated ribs when ready to serve.
"Cooking With The Market" is a cookbook published by the Prince George Farmers' Market. The book is available at Books & Company, Canadian Tire, Northern Lights Estate Winery, and at the Prince George Farmers' Market.
