Does anyone know of a GOOD way to cook venison ribs.
I've done this in the past, just by using a large pot, seasoning, add some water, and cover or wrap in foil.
Honestly they not taste all that good, seems like they shriveled up and was pretty tough to chew.
I try not to let any edible part of a deer go to waste. I have trimmed the meat off the ribs for sausage.
However, there must be a good way to make venison ribs.

my granddad made his own bbq sauce and smoked some for us one day, they where kinda tough but good but the was not alot of meat

I decided to trim the rib meat for sausage. Let me tell what else I did.
This was from an axis doe I shot about a month ago.
I took the neck, trimmed off the fat, slow cooked it in a porcelain pot all night. I added some water and spiced it up a little.
This morning I just picked all the meat off the bones, ended up with enough meat that I decided to cook up a pot of stew, with some carrots, onions and potatoes.
I was pleased, it turned out very good.
I experiment a lot. Some things turn out good, some not so good.
Venison is funny, it either turns out very good, or very bad.
This recipe was one that came out very good, some of the best stew I have ever had.

We used to grill the ribs from a fat doe on a bbq pit over mesquite coals. If you cook 'em slow the fat will melt and as it drips on the coals it give the meat a super flavor. After the fat cooked down we'd let the ribs cool and then take a knife and cut all of the meat off the bones, run it through a grinder, mix with homemade bbq sauce and eat on a bun. Best chopped bbq sandwich!!

That don't sound bad at all.

ive tried to cook em a few different ways, and the best one is leave them in the gut pile! no bueno anyway

all I do is cut the rib cage out and put them on a slow low fire and cook for about 2 to 3 hrs smoking them is the best not a lot of meat but what is there is great. this may be the 1st year I have hunted but I do get the ribs almost every year from friends. I love eating the rib cage they IMO are the best part.

I always cut them in half so they are 5-6 in long. I s&p, milk, flour. I fry them when I am frying the deer steak and eat the ribs as an appetizer. I also love them at breakfast the same way.

we trim ours down then salt, pepper, flour and fry them........very good that way

A buddy that cooks all the time told me this recipe and we thought it was pretty good.

Season the ribs and grill long enough to darken.

Make a foil pan big enough to hold the ribs and a foil tent big enough to cover the ribs in the pan with a lillte opening in each end.

Put the ribs in the foil pan on the grill ( charcoal or wood, either way ) pour in a can of Ro Tel tomatoes and put the tent over the works.

Shut down the air and cook low and slow with smoke. Check occasionally and when tender, eat and enjoy.

I throw mine in a pot of venison chili or spaghetti.... let em cook and the meat just falls off the bone. Good stuff