Honey-Orange Bison Back Ribs

Honey-Orange Bison Back Ribs
  • PREP TIME
    20 mins
  • COOK TIME
    1 hrs 15 mins
  • TOTAL TIME
    6 hrs 5 mins
  • SERVING
    6 People
  • VIEWS
    9

Succulent bison ribs, simmered to perfection and imbued with the bright, tangy flavors of honey and orange. These ribs are a delightful balance of smoky char and sweet, citrusy glaze, perfect for a summer barbecue or a hearty winter feast.

Ingridients

Adjust Servings

Nutrition

  • Carbohydrate
    23 g
  • Cholesterol
    97 mg
  • Fiber
    1 g
  • Protein
    35 g
  • Saturated Fat
    1 g
  • Sodium
    601 mg
  • Sugar
    19 g
  • Fat
    3 g
  • Unsaturated Fat
    0 g

Follow The Directions

01

Step

Simmer the Ribs: Place bison back ribs in a 4- to 6-quart pot. Cover completely with cold water. Bring to a boil over high heat, then reduce heat to low. Simmer, covered, for 1 hour, or until the ribs are very tender but not falling apart. Drain well and let cool for about 30 minutes. (1 hour 30 minutes)

02

Step

Marinate: Place the cooled bison back ribs in a large resealable plastic bag set in a shallow dish. In a large bowl, whisk together the chili sauce, orange juice, orange zest, onion, cider vinegar, honey, garlic, salt, and pepper. Pour 3 cups of the marinade over the bison back ribs in the bag. Seal the bag, removing as much air as possible. Marinate in the refrigerator for at least 4 hours, or preferably overnight (up to 24 hours), turning the bag occasionally to ensure even marinating. Reserve the remaining marinade; cover and chill until needed. (4 hours)

03

Step

Grill the Ribs: Prepare a charcoal grill with preheated coals arranged around a drip pan for indirect cooking. Alternatively, preheat a gas grill to medium-high heat and adjust for indirect grilling. Drain the bison back ribs, reserving the marinade used for marinating. Place the ribs on the grill rack over the drip pan (or in the indirect heat zone). Cover the grill and cook for 15 to 20 minutes, or until heated through and slightly caramelized, brushing once or twice with some of the reserved marinade during the last few minutes of grilling. Discard any remaining marinade that has been used for brushing. (20 minutes)

04

Step

Make the Sauce: While the ribs are grilling, place the reserved marinade (that was NOT used for marinating or brushing) in a medium saucepan. Bring to a boil over medium heat, then reduce heat to low and simmer gently, uncovered, for 10 minutes, or until slightly thickened. (10 minutes)

05

Step

Serve: Remove the grilled bison back ribs from the grill and let rest for a few minutes. Serve hot, with the simmered honey-orange sauce on the side for drizzling or dipping.

For extra smoky flavor, add a handful of wood chips (such as hickory or applewood) to the charcoal grill during the grilling process.
If you don't have a grill, you can broil the ribs in the oven. Place them on a broiler pan and broil for about 5-7 minutes per side, or until heated through and slightly caramelized.
The honey-orange sauce is also delicious served over rice or with roasted vegetables.

Joey Mcclure

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.

RECIPE REVIEWS

Avarage Rating: 4.3/ 5 ( 3 Ratings)
Total Reviews: (3)
  • Oswald Bruen

    The marinade is fantastic! I used it on chicken thighs and it was equally delicious.

  • Mozelle Murazik

    These ribs were a huge hit at our family barbecue! The honey-orange sauce is so flavorful and the bison was incredibly tender.

  • Pearline Larkin

    I was a bit intimidated to cook bison, but this recipe was so easy to follow and the results were amazing. I will definitely be making this again!

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