Recipes that will really 'stick to your ribs!'


This is my all time favourite rib recipe, thanks to my sister-in-law who's name isn't Heather! - Yvonne Dean
Heather's Ribs
2-3 lbs. ribs
3/4 cup brn sugar
1/2 cup chili sauce
1/4 cup ketchup
1/3 cup rum (dark rum works great)
3 tbsp. soya sauce
1/2 cup worcestershire sauce
1 tsp dry mustard
2 cloves crushed garlic
black pepper
Combine and heat to boiling.
Line pan with foil- place ribs- cover with foil. Cook at 250 degrees for 2 hrs- remove foil and pour off liquid. Pour 1/2 of the sauce over ribs- baste with remaining 1/2. Cook 2 hrs. longer.

Beef Short Ribs

1 tablespoon vegetable oil
steak seasoning blend or other seasoned salt blend
5 pounds beef short ribs, about 8 short ribs
6 slices bacon, diced
1 large onion, sliced
1 1/2 cups apple juice
1 cup beef broth
3 tablespoons cider vinegar
1 head cabbage, cut into wedges
Heat oven to 325°. In a large Dutch oven or kettle, heat olive oil over medium-high heat. Rub ribs all over with the seasoning blend then sear on all sides, about 2 minutes on each side. Remove the ribs and set aside. Add bacon to the pot and cook for about 3 to 4 minutes, or until cooked but not crisp. Add the onions and cook, stirring, for 2 minutes. Add the ribs back to the pot and add apple juice, beef broth, and cider vinegar; bring to a simmer. cover tightly and bake for 2 hours. Add the cabbage, cover, and continue cooking, basting occasionally, for about 30 to 45 minutes longer, or until cabbage is tender.
Flavorful beef short ribs are tender and delicious in the slow cooker. Serve these short ribs with mashed potatoes and biscuits or rolls.

Mustard Crust Spareribs

One slab of pork spareribs
One bottle of spicy brown mustard
One tablespoon of honey
One tablespoon paprika
Two teaspoons onion powder
One teaspoon garlic powder 
One teaspoon black pepper
Combine the mustard, honey and spices, mixing well. Rub the mustard plaster onto all sides of the sparerib slab. Smoke at 225 degrees Fahrenheit, with hickory for smoke. Continue to smoke until the ribs are tender and a crust is formed.

Serve the mustard crust spareribs with a an easy dipping sauce by combining...
One cup spicy brown mustard
One-quarter cup honey
One teaspoon black pepper
Stir together for a sweet and spicy honey mustard sauce. A perfect match to the perfect slab of ribs.

Crockpot Devilled Short Ribs

3 1/2 to 4 pounds beef short ribs
1/4 cup flour
1 1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons vegetable oil 
2 medium onions, sliced 
1/2 cup dry red wine
1/2 cup chili sauce
3 tablespoons brown sugar
3 tablespoons vinegar
1 tablespoon Worcestershire sauce
1/2 teaspoon dry mustard
1/2 teaspoon chili powder
2 tablespoons flour
Combine 2 tablespoons flour, the salt, and pepper in a bowl or food storage bag. Dredge or toss ribs with the flour mixture. Heat oil in large skillet over medium high heat; add ribs and brown on all sides. Pour off excess fat. In crockpot, combine ribs, onions, wine, chili sauce, brown suga, vinegar, Worcestershire sauce, mustard, and chili powder. Cover and cook on LOW for 7 to 9 hours. Turn to HIGH. Dissolve 2 tablespoons flour in 1 or 2 tablespoons flour. Stir into crockpot. Cook on HIGH for about 10 to 15 minutes longer, or until slightly thickened. Serve with noodles or rice.

Bbq'd Moose Ribs

Red wine sufficient to cover ribs in a marinade 1 1/2 c Water
1 cup currant or plum jelly or jam
1/2 brown sugar
1/4 med onion, finely diced
1/8 tsp cloves
1/2 tsp dry mustard 1/2 tsp garlic powder 1/2 ts Salt
6 lb mooseribs with some loin meat attached
Freshly ground black pepper to taste
Preheat oven to 325 degrees. Combine all ingredients except the ribs in a large bowl. Blend well. Sprinkle ribs with pepper and additional salt. Place in 5 qt. roasting pan in double layer. Roast 1 hour. Pour sauce over ribs. Increase heat to 350 degrees and bake until ribs just begin to char on top, about 1 1/2 hours. Turn ribs over cover pan and bake about 30 minutes longer, until ribs are tender and sauce is thick. To serve, place ribs on serving platter. Pour sauce over ribs. Makes about 6 servings.

BBQ Wild Boar Ribs

Trim skin and any thick fat from 5 to 6 pounds of boar ribs.
In a fry pan (or cast iron skillet), sauté' 1 medium chopped onion in a half a stick of melted butter until soft. Add 1 C Ketchup, 1 T. Worcestershire Sauce and 2 tsp. lemon juice. Heat through to let flavors marinate. Add some water if you think it is too thick.
Place ribs over an open fire with low flames that has been burning for a while and cook slowly for about one hour, basting and turning frequently until well done.
Serve with baked beans and biscuits on a stick.

Moose Short Ribs

1 10 oz can tomato soup
1 14 oz can tomato sauce, crushed tomatoes or diced tomatoes2 TBSP Molasses
2 TBSP Vinegar
1 tsp salt
1/2 tsp coarse ground pepper

Pour over ribs. If cooking large amount and it does not look like enough sauce just add another can of tomato soup.
Cook 7 - 10 hours on low. Meat will be tender and falling off bone.

Venison Ribs

6 lbs deer ribs cut into portion sizes
water to cover ribs in large pot
¾ tsp Thyme
½ tsp Onion Salt
½ tsp Pepper
1 ¼ cup STRONG Coffee
1 ¼ cup Ketchup
¾ cup Brown Sugar
½ cup Vinegar
½ tsp Season Salt
1 tsp Italian Dry Herb Mix
4 tsp Worcestershire Sauce
Cut ribs into portion size 3 – 6 ribs per serving, bring large pot of water to boil and turn down to low boil. Put ribs, thyme, salt and pepper in water and boil slowly for about 1 hour. Meat is tender but not falling off bones. Put all remaining ingredients into bowl and stir to disolve sugar. Add ribs, make sure all are covered by marinade. Let ribs stand in marinade at room temperature for 30 minutes Grill over medium heat, turn and baste will marinade often for 15 – 20 mins until sizzling and glazed.