rack of deer ribs, trimmed of all fat cut into pairs
1/2 cup butter
1/2 cup citrus juice (we used mandarin oranges)
2 Tbsp chopped ginger
1/4 cup fresh oregano, chopped
1 Tbsp salt (approximately)
pepper to taste
1/2 cup spiced jelly
Heat oven to 300 F. Warm the butter with juice, ginger & oregano in a small pan.
Lay the ribs meat side down in pans. Brush ribs with the sauce and sprinkle with salt and pepper, turn and brush & sprinkle the meat side as well. Bake at 300 F for three hours, brushing with the sauce, and turning every 1/2 hour.
When the ribs start to brown up, cover with foil and continue baking to the end of the three hours.
Remove the pans from the oven, if you had to use more than one pan to cook the ribs, you can now combine them into a single pan. Using about a cup of hot water, scrape all the browned bits into the one pan with the ribs.
Heat your jelly until it melts (I use a grape jelly with cheyenne and chili peppers).
Brush the jelly all over the meat, cover with foil and put the pan back in the oven. Cook just 15 minutes and then serve. Ribs on a platter, and the juices in a gravy jug.
ramblings of Nicole Narbonne