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Cajun Venison Ribs
8 lbs. venison ribs
1 oz. Zatarains concentrated Crab boil
6 Tbsp. salt
1 bell pepper (green)
1 large onion
1 (28 oz.) Bar-B-Q sauce
To the 8 pounds of cut up deer ribs add 1 ounce Crab boil and 6 tablespoons salt. Use enough water to cover ribs. Boil meat vigorously for 30 minutes. Allow meat to remain in water 20 minutes after boiling. Drain meat and place in deep baking pan or broiler. Cover with sliced onion and bell pepper. Pour bar-b-q sauce over meat, onion and bell pepper. Cover and seal with aluminum foil. Bake for approximately 3 to 4 hours at 250 degrees. Liquid Crab boil and salt level maybe varied to suit individual taste. Serves 8. Great served with potato salad and baked beans.
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