We recommend that you avoid fatty beef ribs from corn-raised, feedlot-produced cattle. Here is a pleasant alternative. Just like lamb chops from grass-fed animals, these delectable treats are high-protein foods enriched with healthy fats, including DHA, EPA, monounsaturated fats, and stearic acid. Indulge and enjoy!
SERVES 4
• 12 free-range bison ribs
• 1 teaspoon dried rosemary
• 1 teaspoon dried thyme
• 1 teaspoon dried basil
• 2 dried bay leaves
• 2 garlic cloves, minced
• 1 cup Raspberry Barbecue Sauce
1. Separate ribs with a sharp carving knife.
2. In a large stockpot, heat 4 quarts of water over high flame. Combine rosemary, thyme, basil, bay leaves, and garlic in a small bowl and add to water. Place ribs in pot and bring to a boil. Reduce flame to low and simmer for ten minutes.
3. Remove ribs and place in a large bowl. Ignite grill to medium flame. Brush ribs thoroughly with barbecue sauce and place on grill. Cook for fifteen minutes, turning and basting throughout the cooking process to avoid scorching.
