Bison ribs with wild blueberry BBQ sauce and arugula salad
Ingredients
WILD BLUEBERRY BARBECUE SAUCE
- 3-4 garlic cloves, minced
- 1/4 cup ketchup
- 1/4 cup water
- 1 teaspoon hot sauce
- 1/4 cup white vinegar
- 3 tablespoons maple syrup or honey
- 2 cups wild blueberries, frozen or fresh
- 1/4 teaspoon salt
BISON RIBS
- 3 pounds back or short ribs, rinsed and patted dry
- 4 tablespoons olive oil
- 1 onion, diced
- 1/2 cup water
- Barbecue sauce, store bought
- 1/4 cup brown sugar
- 2 tablespoons chili powder
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon paprika
- 2 teaspoons pepper
- 2 teaspoons sea salt
- 1 tablespoon traditional Indigenous dried bergamot
ARUGULA SALAD
- 5 ounce bag, pre-washed arugula
- 8-10 sugar snap peas, sliced in half
- 1/4 cup sweet green peas
- 5 radishes, sliced
- 1/4 cup crumbled feta
- 2 green onions, sliced
- 1 teaspoon fresh mint leaves, chopped fine
- 4 tablespoons olive oil or grapeseed oil
- 2 1/2 tablespoons fresh squeezed lemon juice
- 1 teaspoon maple syrup
- Salt, pinch
- Pepper, pinch
Directions
WILD BLUEBERRY BARBECUE SAUCE
- Place all ingredients into a pot and bring to a bubble. Ssimmer on low heat for 20 minutes, stirring often.
- Puree mixture using any blender or mash with potato masher and strain out skins. Let cool.
- Store covered and refrigerate. It will last up to four weeks.
BISON RIBS
- Remove any silver lining or connective tissue from ribs.
- Combine all dry rub ingredients into small bowl and mix well rubbing to coat ribs.
- Cover and refrigerate for a minimum two hours or up to 24 hours.
- Pre-heat the oven to 300 degrees.
- Line a large baking sheet with tin-foil and add diced onion along the middle of foil. Place rubbed ribs on top of onions then drizzle olive oil on the ribs.
- Fold up all sides of foil around ribs to create a pouch.
- Mix water (or beer) with the two tablespoons of barbecue sauce in a bowl and pour into the bottom of foil pouch. Close the top of foil tightly.
- Add one more layer of foil on top to ensure a good seal.
- Cook in the oven for three and a half to four hours.
- Remove the ribs from foil and let them cool slightly.
- Refrigerate or freeze until ready to barbecue.
- Heat the barbecue to medium low and place the ribs meat side up. Cook for two to three minutes then turn.
- Begin basting ribs with wild blueberry sauce, flipping the ribs a few times between basting, two to three minutes per side. Cook until hot throughout.
- The total cooking time should be approximately 15-20 minutes
ARUGULA SALAD
- Place all salad ingredients into a large bowl, mix dressing ingredients into a small mason jar with lid.
- Shake until combined well then pour over salad and toss together.
