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Award Winning Carmen Creek Gourmet Bison Back Ribs

This is the signature recipe from Kelly Long’s kitchen. Co Founder of Carmen Creek, this lady knows her bison. Follow it to the letter and you’ll be thrilled with the result.

She insists these ribs taste even better when washed down with a cold dark beer and served with blue cheese coleslaw.

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Recipe Information

  • Prep Time: 20 minutes to prepare rub and sear bison ribs
  • Cook Time: 2 hours to roast. 30 minutes to prepare and finish ribs with glaze.
  • Serves: 8 people, ½ lb. each

Nutritional information

Per ½ lb. Carmen Creek Gourmet Bison Back Ribs (meat only)
  • Calories: 170
  • Fat: 3.5g
  • Protein: 35g

Ingredients

  • 4 lbs. Carmen Creek Gourmet Bison Back Ribs (fresh or fully thawed)

Spice Rub

  • 2 tbsp. red chili powder
  • 2 tbsp. dried cumin
  • 2 tbsp. dried oregano
  • 2 tbsp. lemon pepper
  • 2 tbsp. sea salt

Glazing Sauce

  • 2 cups chopped onions
  • 1 clove minced garlic
  • 1 cup ketchup
  • ¼ cup firmly packed brown sugar
  • 1 tsp. salt
  • ¼ tsp. coarse ground pepper
  • 2 tbsp. balsamic vinegar
  • 1 tbsp. Worcestershire sauce
  • 1 tbsp. grainy mustard

Directions

  • Rub spice blend onto both sides of the bison rib racks.
  • Wrap each rack in parchment paper until sealed.
  • Wrap parchment package into tinfoil to completely seal the juices as the ribs cook
  • Place tin foil packages onto backing sheets and cook at 250°F for 3 ½  to 4 hours.
  • Remove racks from the packages and cut the racks into single bones.
  • Brush the bones with glaze and finish on the BBQ for 10 minutes to caramelize.

To make glazing sauce:

  • Combine all ingredients in a small saucepan.
  • Cover and simmer for 10 minutes.
  • Note: Glaze can be made in larger batches ahead of time and refrigerated in sealed container fridge for 2 days.
  • Spice rub can be made in larger batches and kept in a sealed jar at room temperature for up to 6 months. Note: Use dried spices only.
  • Spice rub can be made in bigger batches and stored in a sealed jar for up to 6 months. Use dried spices only.