I take my venison ribs and put them in a shallow baking pan, I then fill the pan atleast half way with Scotts BBQ sauce( Scotts is not like most BBQ sauces, it is like water in the thickness of it, it is primarily a Vinigar base, which tenderizes meat, it has a real bite with the spices that are in it, it comes from NC and I order it online to come to my home in VA. I then take raw bacon and lay in strips over the ribs covering them completely,and then cover the pan in foil. Set the oven to 250 and bake for about 4 hours, the Scotts and the low temp baking makes them so very tender. I then remove them, (they look nasty) and remove the bacon and trrow all the stuff away but the ribs, set them on your grill or any open flame to brown them, you made add more BBQ sauce if you want, but really not needed. Brown them to your liking and WATCH OUT! They are awesome.

Alosi try this with Red wine and cold water instead of the Scotts, it is great also.

nny243 you are correct, alot may not know but it is the fat that is on wild animals that gives them that strong "gamey" taste. Fat stores the bitterness from their diet, like grass, acorns and such, there is not really much fat on venison ribs, just make sure you cut off the breast part at the chest cavity to get rid of it, keep all the rib cage. ~Ben

Hunting ; an act of love for nature guided by the strongest spiritual forces.
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