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Smoky Carmen Creek Gourmet Bison Back Ribs

This is a simple and basic way to prepare perfectly tender bison back ribs. You can switch up this recipe with different spice rubs and glazing sauces, but the cooking process is always the same. From start to finish, dinner is on the table in about 3 hours.

This recipes pairs like a dream with a tangy Coleslaw, a warm, spicy cornbread and a big stack of wet wipes…


Recipe Information

  • Prep Time: 20 minutes to prepare rub and sear 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


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

Spice Rub

  • 2 tbsp. lemon pepper
  • 2 tbsp. garlic salt
  • 2 tsp. cayenne
  • 1 tsp. ground rosemary
  • ½ tsp. ground thyme

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


  • Cook the bison back rib racks whole to retain meat juices. Carve into individual pieces to serve.
  • Combine all spices into a small bowl and blend well.
  • Generously season rib racks on both sides with the rub.
  • Grill on both sides under the broiler of your oven on high heat until crust forms (3-5 minutes a side).
  • Turn the oven down to 250°F.
  • Transfer bone side down to an oiled grate inside a roasting pan. Add 1 cup of water.
  • Cover and cook for 1½ hour. Turn over and cook for another 45 minutes until meat is tender. Remove and let stand 10 minutes for the juices to settle.
  • Place the ribs bone side down on a cookie sheet lined with parchment paper or onto the oiled grill of the BBQ set to medium low heat.
  • Brush glazing sauce on the meat and cook for another 15 minutes until caramelized.

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. Use dried spices only.