Calling all mountain cooks! Are you in the mood to tantalize your taste buds with some truly delicious bison back ribs? Look no further than this mouthwatering recipe for Bison Back Ribs cooked with my special Pomegranate-Pear Barbeque Sauce. This unique blend of flavorful ingredients will leave you talking and craving more, so get ready to indulge in an unforgettable meal that will please everyone around your dinner table. So don’t spend another night settling for the same old thing – fire up the grill and give these amazing bison ribs a try!
Bison back ribs are a great option to switch up your barbeque game from the typical pork or beef. Not only do these juicy slabs provide delicious and tender flavor, but they are also high in B-12 and Omega-3s to keep your heart healthy.
Tips to Make Bison Back Ribs with Pomegranate-Pear Barbeque Sauce
- Score the membrane. While you may remove the membrane on pork back ribs, this task is too challenging on beef and bison back ribs to be worth it. Instead, use a knife to cut the membrane between the bones on each rib. This will allow the seasoning of the rub to sink in.
- Don’t forget the rub. Dry rubs add seasoning to the meat before the cooking process. The rub also adds a crust to the cooking process giving a delicious texture to the meat.
- Seal in the juiciness. Bison is a low-fat meat that can cause it to dry in the cooking process. Wrapping these ribs during the cooking process seals in the fat to add to the overall lusciousness of the dish.
In addition to the quality and unique protein, what takes these succulent bison ribs’ flavor to the next level is the pomegranate-pear barbeque sauce. Both pomegranate and pear are some of my favorite winter fruit flavors. Here they add sweet and tart notes that compliment the rich game flavors of the bison.
For those who have read my thoughts on the 10 Best Snacks for Ski Days, you’ll know that ribs are one of my favorites to make for post-ski tailgates, and that was exactly what these were for!
My friends enjoyed this after some turns at our local mountain with a Spicy Pickle Slaw. The slaw makes a perfect side, adding both heat and acidity to the richness of the meat and the sweetness of the sauce.
How to Prep Bison Back Ribs with Pomegranate-Pear Barbeque Sauce to Eat On-The-Go
- Make the Sauce Ahead. This sauce can be prepped and stored in the fridge or cooler for up to a week.
- Smoke the Meat the Day Before. You want to be playing in the snow (or out on the trail) with friends rather than prepping food. I like to smoke the ribs a day ahead and then use a portable charcoal grill to finish these (step 4 of the recipe below!) at the tailgate picnic spot.
- Pick Your Sides. No barbeque is complete without sides! Select ones that can be made ahead and travel well. Also, don’t forget utensils!
Bison Back Ribs with Pomegranate-Pear Barbeque Sauce FAQs
- Can you find Bison Back Ribs online?
Yes, they are several merchants who deliver bison back ribs directly to your home. I recommend Nebraska Bison and Northstar Bison. - Are Bison ribs healthier than beef or pork?
Bison is naturally lower in fat than beef or pork. Additionally, they are rich in iron and zinc and are most often raised on a grass-fed diet free of hormones and antibiotics. - Can you make Bison Back Ribs ahead of time?
Yes, the smoked ribs will keep for 1-2 days ahead of time if you keep them chilled in a fridge or cooler. - Can you use other barbeque sauces for this recipe?
Sure. I suggest any sauce that has sweet and tart flavors.
By now, you’re probably drooling over this ribs dish, and I don’t blame you! It looks fantastic, doesn’t it? The great news is that it tastes even better than it looks. So what are you waiting for? Ski season is upon us, and there’s no time like the present to start whipping up some Bison Back Ribs with Pomegranate-Pear Barbeque Sauce. Trust me, your taste buds will thank you later!
Bison Back Ribs with Pomegranate-Pear Barbeque Sauce
Ingredients
For the Ribs…
- 2 racks Bison Back Ribs
- 1/3 cup turbinado sugar
- 2 tbsp Kosher salt
- 1 tbsp ground white pepper
- 1 tbsp ground black pepper
- 1 tbsp onion powder
- 1 tbsp garlic powder
- 2 tbsp cayenne pepper
- 1 tsp paprika
For the Sauce…
- 2 1/2 cups ketchup
- 3/4 cup pomegranate juice
- 1/2 cup pear juice
- 2 tbsp honey
- 1/2 cup apple cider vinegar
- 2 tsp garlic powder
- 1 tsp dried thyme
- 1 tsp dried oregano
Instructions
For the ribs…
- Trim any hard fat from the ribs. Score the membrane of the bison ribs by slicing just below the membrane between the bone. Combine the sugar, salt, peppers, and spices to create the rub. Massage rub over both racks and chill for 30 minutes.
- Heat the smoker to 250 degrees and oil grates. Smoke ribs for until internal temp reaches 170 degrees. then wrap in foil and continue to smoke until meat reaches 200 degrees.
- While bison smokes, mix together all ingredients for the sauce. Bring to boil over low heat and cook for 20-30 minutes until reduced.
- Remove the foil and coat ribs in sauce. Return to grill for another 10 minutes, turning and basting occasionally.
Notes
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and tag @bewildeats on Instagram and hashtag it #bewildeats.
Yummy…..can’t wait to try.
This is truly a f’ing delicious rib recipe.