venison ribs
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| 4 lb. | venison ribs (trimmed of as much tallow as possible) |
| 2 Tbsp | butter |
| 1 cup | catsup |
| 1 cup | water |
| 2 Tbsp | brown sugar |
| 2 tsp | worcestershire sauce |
| 2 Tbsp | lemon juice |
| 2 Tbsp | vinegar |
| 1/2 cup | diced onion |
| 1/2 tsp | chilie powder |
| 1 tsp | dry mustard |
| 1 Tbsp | salt |
| 1/4 tsp | pepper |
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| par boil ribs for 20 minutes, drain and discard water. brown ribs after |
| par boiling, put in crock pot, add ribs and put on low for 6-9 hours. |
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| arlen sandland |
| arl...@roseau.means.net |
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| (ID: 75486) Mirror: rec.food.recipes: Thu, Nov 11, 2004 |