Delicious focaccia bread topped with a melting combination of chicken, pesto, vegetables, and cheese. Unlike typical sandwiches, these are straightforward, quick, and delicious.
| Prep Time: | 15 mins |
| Cook Time: | 18 hrs |
| Total Time: | 18 hrs 15 mins |
| Servings: | 6 |
| Yield: | 6 pounds |
Ingredients
- 1 (12 fluid ounce) bottle dark beer
- 1 cup apple cider vinegar
- 3 chopped red bell peppers
- 3 celery ribs, chopped
- 3 carrots, chopped
- 1 chopped onion
- 1 head garlic, peeled
- 6 pounds venison ribs
- 2 tablespoons Cajun seasoning
- salt and pepper to taste
Instructions
- Preheat the oven to 200 degrees F (95 degrees C).
- Pour beer and vinegar into a large roasting pan. Add red bell peppers, celery, carrots, onion, and garlic.
- Rub venison ribs with Cajun seasoning, salt, and pepper. Place ribs over vegetables in the roasting pan. Cover with a tight-fitting lid or aluminum foil.
- Bake in the preheated oven until meat falls off the bone, about 18 hours.
Nutrition Facts
| Calories | 547 kcal |
| Carbohydrate | 16 g |
| Cholesterol | 318 mg |
| Dietary Fiber | 3 g |
| Protein | 88 g |
| Saturated Fat | 4 g |
| Sodium | 1077 mg |
| Sugars | 6 g |
| Fat | 10 g |
| Unsaturated Fat | 0 g |
Reviews
I skipped the vinegar and used beef broth instead. Fat tire ale is my beer of choice for cooking. I peeled 6 cloves of garlic for it, used baby carrots, and a BBQ rub I found at a festival. It turned out great. The meat just fell off the bones. Thank you!
Loved it ,will be making more often. Gonna try a few changes just for personal taste a ease.
This recipe works very well with deer ribs. I’ve made it twice now and plan to make it my default deer ribs recipe. My wife even likes it.
Too much work for not much flavor
The recipe is easy to follow, and did deliver on its promise of tender ribs(I cooked up a rack of mule deer ribs). I found the vinegar far too overpowering though. next time I will cut it in half or less, and make up the difference with apple juice. Finishing in the oven with a sweet BBQ sauce helped a lot with the strong vinegar taste.
I used chops as I did not get ribs from my deer. I can only imagine how amazing the ribs would be. The chops were pretty good. The apple vinegar adds a nice tartness to the vegetables and meat. Not bad, would like to do this again with the ribs. Also next time I will probably substitute the oven for the slow cooker.
Great recipe. I followed the recipe as stated, but added half of a banana pepper to give it a kick and would strongly suggest doing this for anyone else thinking of trying these. I also added Lawry’s seasoning salt to the ribs which added flavor. One thing I would do differently is use some type of rib-rub because they came out a little dry. Other than that no complaints.
Great recipe. The only change was the use of a Memphis Rib Rub in lieu of the cajun seasoning. Otherwise, I followed the recipe exactly and the ribs turned out great!