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Yield: 6 servings
2 1/2 c water
3 c ketchup
1 TB white vinegar
1/4 c lemon juice
1/2 c Worcestershire sauce
1/2 c Maple syrup
1/2 c brown sugar
2 medium onions, diced
2 TB chili powder
1/2 Ts salt
6-LB venison ribs with some loin meat attached
freshly ground black pepper to taste
Preheat oven to 325 degrees. In large bowl, combine all ingredients except ribs and pepper. Blend well. Sprinkle ribs with pepper and additional
salt. Place in 5 qt. roasting pan in double layer. Roast 1 hour. Pour sauce
over ribs. Increase heat to 350 degrees and bake until ribs just begin to
char on top, about 1 1/2 hours. Turn ribs over cover pan and bake about 30
minutes longer, until ribs are tender and sauce is thick. To serve, place
ribs on serving platter. Pour sauce over ribs. Makes about 6 servings.
Note: If venison is a little gamy tasting, increase vinegar in sauce to 3
tbsp.. Taste the sauce after mixing and add additional brown sugar to
taste, about 1/2 cup.
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