Tough Buck Barbecue Recipe

Name: Tough Buck Barbecue
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 pounds venison ribs; 2 bay leaves; 2 tablespoons butter; 1 onion, chopped; 1 stalk celery, chopped; 2 cups water; 2 cups ketchup; 1 lemon, juiced; 1/2 cup white vinegar; 1/4 cup Worcestershire sauce; 2 tablespoons brown sugar; 2 tablespoons dark molasses; 1 teaspoon chili powder; 1 teaspoon black pepper; salt to taste

Servings: persons

4 pounds venison ribs
2 bay leaves
2 tablespoons butter
1 onion, chopped
1 stalk celery, chopped
2 cups water
2 cups ketchup
1 lemon, juiced
1/2 cup white vinegar
1/4 cup Worcestershire sauce
2 tablespoons brown sugar
2 tablespoons dark molasses
1 teaspoon chili powder
1 teaspoon black pepper
salt to taste

1
Bring a large pot of lightly salted water to a boil. Add ribs and bay leaves, reduce heat, and simmer for 2 hours.
2
To prepare the barbecue sauce: While meat is simmering, heat butter in a large heavy skillet over medium high heat. Saute onion and celery until tender. Stir in water, ketchup, lemon juice, vinegar, Worcestershire sauce, brown sugar and molasses. Season with chili powder and black pepper. Reduce heat, and simmer for 2 hours.
3
Preheat oven to 250 degrees F (120 degrees C). Drain meat, and arrange in a roasting pan. Sprinkle with salt, and cover with barbecue sauce. Roast in preheated oven for 2 hours, basting every 1/2 hour.

239

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 4 pounds venison ribs, 2 bay leaves, 2 tablespoons butter, 1 onion, chopped, and more.

Yes, Tough Buck Barbecue falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Tough Buck Barbecue

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