Cooking Deer Ribs

Today I'm gonna be going over a rib roast. Your going to need these items and ingredients:

Measurements are a ROUGH estimate

1/2- Cup Soy Sauce or Aminos

3-4- Spoon Full of Minced Garlic. If you have fresh garlic you can crush them with the flat side of a knife blade and dice them up.

1/3- Cup of sugar

A few squirts of siracha

These are for the marinade. You can use whatever you'd like. You don't need to use my marinade but in case you wanted to try it.
Add the soy sauce or aminos into a small bowl. Add the sugar and use the back of a spoon to grind the sugar until most of the sugar has dissolved. Add the garlic and mix. Taste and adjust ingredients to your personal preference. The marinade should have a sweet garlic teriyaki flavor.

At least 2 slabs of Deer Ribs

1 Pot that can hold the ribs without them sticking out.

Tongs or any other grabbing kitchen tool

First step is to make sure there is no fur or bone chips on your ribs. This will happen during the butchering process while skinning and sawing your ribs off of the rest of the carcass. The fur is just not wanted bc it has no nutritional or flavor value to the meat.

The bone chips are unpleasant to crunch on and many times they will come off jagged and sharp, removing them will avoid cuts in your mouth and cracked teeth.
This can be done with cold faucet water.

After you're done you will put them in a large pot filled with water to the point where at least 80% of the ribs are under water. You don't need them completely submerged because you can always flip them over. You're going to want to boil them for at least 2 hours, I usually go for 4 hours bc I leave them with the meat connected to the ribs on them.

At the hour and hour and half marks you're going to drain the water half to a quarter way.

Add more water from your hot water faucet. Do Not add cold water, you don't want the meat cooling down and heating up while it's being cooked. The ribs may float so every once in a while flip them over using kitchen tongs. The reason for cooking the ribs this way is to remove much of the hard fat that cannot be butchered away from the ribs. Wild game fats are different and have different forms of fat. The fat you're getting rid of I call lard fat. Bc while you eat and chew it will literally create a coat of coagulated hard fat over your teeth, tongue, and roof of your mouth to the point it will make your mouth feel smaller or as if someone is trying to make a wax mold of the inside of your mouth. Some say using a smoker will render it out or grilling at very high temperatures. I haven't tried these methods bc I just began boiling my ribs from the get go and it works very well.

When your ribs are done cooking pull them out of the water onto a flat board preferably over a sink. You don't need to add my marinade/sauce. You can choose whatever you'd like. This is just the marinade I usually use to prepare deer ribs. This marinade or Sticky Fingers barbecue sauce.

Only apply your marinade on the top side of the ribs. Let the ribs site for at least 15 minutes that it soaks up whatever you choose to put on them.

Place the ribs on your grill with the inside side down. When you flip them is when you apply your chosen sauce to the inside of the rib cage starting from the ends and spread in towards the center.

At your own discretion flip them over, to char the other side as well. This is to add the grill and browning flavors as well as cook your chosen sauce into the meat of your prepared ribs.

Once both sides have touched the grill you can flip over and add sauce as you like in order to get them to your desired sauce and charred level. Remove from the grill and enjoy. The cool off time depends on your ability to handle hot food.