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1
Make the ribs: Heat the canola oil in a large saucepan over high heat until a deep-fry thermometer registers 370 degrees F. Meanwhile, bring a large pot of salted water to a boil over high heat.
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2
Bring the chicken stock to a simmer in a medium saucepan over medium heat.
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3
Preheat the oven to 450 degrees F. Line a baking sheet with paper towels.
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4
Put the ribs in the boiling water and cook 10 minutes.
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5
Transfer to the paper towel-lined baking sheet to drain for a few seconds.
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6
Season both sides of the ribs with salt and pepper, then fry in the hot oil, in batches if necessary, until golden brown, about 5 minutes.
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7
Pour the hot chicken stock into a small roasting pan and whisk in a few tablespoons of the barbecue sauce.
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8
Add the ribs and brush them with more of the barbecue sauce.
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9
Transfer to the oven and cook until fall-off-the-bone tender, 30 to 40 minutes, brushing with more sauce every 5 minutes or so.
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10
Meanwhile, make the bison loin: Season both sides of the loin with salt and pepper and coat one side with the steak rub.
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11
Heat the canola oil in a medium ovenproof skillet over high heat until it begins to shimmer.
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12
Sear the loin, rub-side down, until golden brown, about 2 minutes.
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13
Flip and cook 1 more minute.
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14
Transfer the skillet to the oven and cook until a thermometer inserted into the center registers 130 degrees F for medium rare, about 20 minutes.
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15
Transfer to a cutting board and let rest 5 minutes before slicing into 4 thick pieces.
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16
Ladle some of the green and red chile sauces side by side on a large dinner plate; top with 1 slice of the loin.
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17
Stack 2 ribs on the other side of the plate.
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18
Garnish the loin with cilantro, if desired.
