image

chef forrest’s blog

High Plains Bison Dry Rubbed Back Ribs with Roasted Peppers, Onions and Tomatoes

When it comes to BBQ of any kind most of my friends know that at my house it’s Paul Prudommes BBQ Magic Seasoning and my Sister Jackie’s BBQ Sauce.  But I have to tell you that I do enjoy “other types” of BBQ…..Really I do… Really!!

I developed a real hankering for a good ole dry rub this last Sunday.  The weather was’nt really too hot yet, sort of over cast and the thought of dry rubbing some High Plains Bison Back Ribs sounded really good.  And as an added bonus I whipped up some great BBQ/Mustard dipping sauce.

Now if that is not a departure from predictability…..I don’t know what would be :-)

Follow this easy to read recipe and the following pictures.  Make sure to get enough Char on the Dry Rubbed ribs when you par cook them on the grill.  Don’t be afraid of a little color.  Just match-up what you see here to what your doing…… and I guarantee you’ll be happy.

The roasted peppers, onions and tomatoes with the brown rice are an Awesome side dish….dribble a little of the BBQ/Mustard sauce over that also!!

Enjoy!……………….Chef Forrest

1 package High Plains Bison Back Ribs, thawed rinsed and patted dry

¾ cup Brown Sugar, packed

½ cup Paprika

2-1/2 Tablespoons Sea Salt

2-1/2 Tablespoons Black Pepper

1 Tablespoon Granulated Garlic

1 Teaspoon Celery Seed

1 Teaspoon Cumin Seed

1 Teaspoon Thyme

½ Teaspoon Cayenne Pepper

4 Anaheim Peppers, split lengthwise, rinsed and seeds removed

3 Vine-Ripened Tomatoes, sliced

1 yellow Onion, sliced

1 cup Bone Suckin Sauce, or your favorite

2 Heaping Tablespoons Whole Grain, or Honey Mustard…Yellow works well also!

2 cups Brown Rice Cooked

1 Package Mixed Greens

  1. Mix together the Brown Sugar, Paprika, Sea Salt, Black Pepper, Granulated Garlic, Celery Seed, Cumin Seed, Thyme and Cayenne to make your dry rub.
  2. Sprinkle the dry rub generously over both sides of the back ribs…..I used ½ of the dry rub batch.
  3. Place the rubbed High Plains Bison Back ribs in the refrigerator top all the rub to become sticky and adhere to the ribs….about 3 hrs.  You can do this 1-2 days ahead of time if you wish to.
  4. Light your charcoal and allow it to turn grey and ashen, or pre-heat your gas grill for 15-20 minutes on HIGH.
  5. Sprinkle the vegetables in the bottom of a roasting pan and sprinkle with about ¼ cup of the left over dry rub.
  6. Remove the dry rubbed High Plains Bison Back Ribs from the refrigerator and char well on both sides on the grill.  You should see charring and blacking about 3-5 minutes per side.  Don’t be afraid of a little color as this will lead to some serious good flavor.  Don’t set them on fire!!  That would be too much color J
  7. Place the charred High Plains Bison Back Ribs on top of the seasoned vegetables and cover well with aluminum foil
  8. Place into a pre-heated 350F oven, middle rack and cook for 3 hrs or until tender
  9. Mix together the bone suckin sauce and the mustard for a great drizzled or dipping sauce to complement the dry rub.
  10. Remove ribs from roasting pan, and place the vegetables back in the oven, BROIL on HIGH till the veggies crisp and brown…about 10 minutes

Remove the thawed High Plains Bison Back Ribs from their packaging, rinse and pat dry

Mix together the brown sugar, paprika, salt, black pepper, garlic, celery seed, cumin seed, thyme and cayenne pepper to make your dry rub

Rub both the back and the front of the High Plains Bison Back Ribs generously with the dry rub.  I used 1/2 of the total batch.  Refrigerate for at least 3 hours, and up to 3 days, to allow the rub to become tacky and stick to the ribs

Gather the Anaheim peppers, vine ripened tomatoes and yellow onion

Slice the peppers lengthwise and rinse to remove the seeds.  Slice to onions and the tomatoes

Place the vegetables on the bottom of the roasting pan and sprinkle with 1/4 Cup of the remaining dry rub

place the dry rubbed High Plains Bison Back Ribs on the  ashen grey charcoal grill grate, or preheated gas grill

Char well to develop the flavor of the dry rub

Make sure both sides get attention…about 3-5 minutes per side

remove from the grill and place on top of the seasoned vegetables

cover well with aluminum foil and roast in a 350F oven, on the middle rack for 3 hrs

Mix the bone suckin sauce with the mustard…use it for dippin and drizzelin!

Remove from the oven…see how the bison meat has climbed up the bone?  This is a visual clue that the Dry Rubbed High Plains Bison Back Ribs are going to be tender and yummy!

Take the ribs out of the roasting pan and place back into the oven……set the Broiler to HIGH

and broil the peppers, onions and tomatoes until they are all crispy, browned and de-lic-ious :-)

Cut the Dry Rubbed High Plains Bison Back Ribs into single bones, place a top a mound of mixed greens and drizzle with the BBQ/Mustard sauce.  Don’t forget the veggies…..I topped warm brown rice with them and it was great!

Enjoy!!……………….Chef Forrest

August 18th, 2011
Posted in:

Comments are closed.

image

Welcome to Chef Forrest’s Blog

Chef Forrest Waldo doesn’t believe in compromise. He knows you don’t have to sacrifice great taste to prepare a healthy, well-balanced meal and he wants to show you how to do the same. That’s why he is the guiding force behind all High Plains Bison products and here is where he shares his favorite ways to get the most flavor out of every meal.

archives