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
The barbeque sauce tastes even better on day 2 or 3.