Now folks I shoot a lot of Deer. And I give away a lot on meat. There are two cuts that I keep for myself. The front sholders and the ribs. They are my favorate.
For deer ribs concider that there is a large strip of fat between the muscle. I useually cut off the top lare of muscle and fat. This doestn leave much meat on the ribs but it makes better eating.
I start off with a jar of Bar-B-Q sauce and put it into a bowl. I then add 1/4 cup of honey, 1/4 cup of mustard, 1/4 cup of brown sugar, a pinch of sage, a good pinch of curry, a little black pepper and a couple shakes of hot sauce.
Mix well and set aside.
Next I cut the ribs with 3 bones in each. Par boil untill done. That will depend on age of deer. When done place on cookie sheet lined with foil. Lone the ribs up close togeather and smother with sauce. If you have lots of bibs add a second lare and sauce then also.
Place in oven at 400 deg. Your not trying to cook the ribs, that has already been done. Your cooking the cauce. Keep an eye on the ribs and when the sauce starts to harden some add more sauce. Continue to cook untill sauce becomes stickey.
Remove fron heat, let cool a little and PIG OUT. At least that is what I do.
I forgot to say put the leftover sauce back in the jar and stick it in the refrig.
It will get better with age.