Using pre-packaged blintzes, this delicious variation on blintzes is simple to prepare and perfect for kids.
| Prep Time: | 20 mins |
| Cook Time: | 1 hr 15 mins |
| Additional Time: | 4 hrs 30 mins |
| Total Time: | 6 hrs 5 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 5 pounds bison back ribs, cut into 2- to 3-rib portions
- 2 (12 ounce) bottles chili sauce
- 1 ½ cups orange juice
- 2 teaspoons finely shredded orange zest
- ½ cup finely chopped onion
- ⅓ cup cider vinegar
- ¼ cup honey
- 4 cloves garlic, minced
- 1 teaspoon salt
- ½ teaspoon black pepper
Instructions
- Place bison back ribs in a 4- to 6-quart pot. Cover with water. Bring to boiling; reduce heat. Simmer, covered, for 1 hour or until tender. Drain; cool for 30 minutes. Place bison back ribs in a large resealable plastic bag set in a shallow dish.
- For marinade, combine chili sauce, orange juice, orange zest, onion, vinegar, honey, garlic, salt, and pepper in a large bowl. Pour 3 cups over the bison back ribs. Marinate bison back ribs in the refrigerator for 4 to 24 hours, turning bag occasionally. Cover remaining marinade; chill until needed. Drain bison back ribs; reserve the drained marinade for brushing on ribs while grilling.
- For charcoal grill, arrange preheated coals around a drip pan. Test for medium heat above pan. Place bison back ribs on grill rack over drip pan. Cover and grill for 15 to 20 minutes or until heated through, brushing once with some of the drained marinade; discard any remaining marinade used for brushing. (For gas grill, preheat grill. Reduce heat to medium-high. Adjust for indirect grilling. Grill as above.)
- Place the reserved marinade (not used for marinating or brushing) in a medium saucepan. Bring to boiling; reduce heat. Simmer, uncovered, for 10 minutes; pass with bison back ribs.
- Note: Recipe developed and tested by the Better Homes and Gardens(R) Test Kitchen using High Plains Bison products.
Nutrition Facts
| Calories | 263 kcal |
| Carbohydrate | 23 g |
| Cholesterol | 97 mg |
| Dietary Fiber | 1 g |
| Protein | 35 g |
| Saturated Fat | 1 g |
| Sodium | 601 mg |
| Sugars | 19 g |
| Fat | 3 g |
| Unsaturated Fat | 0 g |
Reviews
I used this for pork and beef ribs – it was amazing! I was nervous about boiling the meat first but it made grilling the meat so much easier with no burning.
I’m one of those people who likes my ribs made a certain way (in the smoker) with certain seasonings, so I was a little skeptical that these would be good. I’ve had bison before (roasts and burgers), but never had bison ribs, so I was excited to try them. The sauce was flavorful and very different than what I’m used to having with ribs. It was a nice change of pace! The ribs were somewhat tender, yet slightly hard to get off the bone. I marinated the ribs for about 6 hours. I will definitely make this recipe again, however next time I will cook the ribs in the smoker and serve them with the sauce. The sauce was very citrusy (I used freshly squeezed OJ) and reminded me of something you’d eat in the fall. This would be a perfect meal for a warm fall day. Make sure you grill over indirect heat or else the sauce will burn and the bones will turn black. I didn’t need to brush the ribs with extra sauce while they were grilling.
This was my first taste of bison and I invited some friends to give it a whirl also. It was a wonderful evening with everyone enjoying these delicious ribs. I followed the recipe exactly, marinated the ribs the full 24 hours. The general consensus was the marinade/sauce needed a little heat, but they were still very tasty and everyone was looking forward to having them again. It was a great evening with great food.