BARBECUED ELK RIBS
Source of Recipe
Master Chef Don Easley
Makes about 6 servings.
List of Ingredients
Red Wine sufficient to cove ribs in a marinade
1 1/2 c Water
1 cup Currant or plum jelly or jam
1/2 Brown sugar
1/4 medium Onions, finely diced
1/8 tsp. cloves
1/2 tsp. dry mustard
1/2 tsp. garlic powder
1/2 tsp. Salt
6 lb. Elk ribs with some loin meat attached
Freshly ground black pepper to taste
Marinate Elk in buttermilk for one day. 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.