Bison ribs with wild blueberry BBQ sauce and arugula salad

By Christa Guenther
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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

  1. Place all ingredients into a pot and bring to a bubble. Ssimmer on low heat for 20 minutes, stirring often. 
  2. Puree mixture using any blender or mash with potato masher and strain out skins. Let cool. 
  3. Store covered and refrigerate. It will last up to four weeks. 

BISON RIBS

  1. Remove any silver lining or connective tissue from ribs.
  2. Combine all dry rub ingredients into small bowl and mix well rubbing to coat ribs. 
  3. Cover and refrigerate for a minimum two hours or up to 24 hours.
  4. Pre-heat the oven to 300 degrees.
  5. 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.
  6. Fold up all sides of foil around ribs to create a pouch. 
  7. 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. 
  8. Add one more layer of foil on top to ensure a good seal. 
  9. Cook in the oven for three and a half to four hours. 
  10. Remove the ribs from foil and let them cool slightly. 
  11. Refrigerate or freeze until ready to barbecue.
  12. Heat the barbecue to medium low and place the ribs meat side up. Cook for two to three minutes then turn. 
  13. 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.
  14. The total cooking time should be approximately 15-20 minutes

ARUGULA SALAD

  1. Place all salad ingredients into a large bowl, mix dressing ingredients into a small mason jar with lid.
  2. Shake until combined well then pour over salad and toss together. 

WATCH

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