When you get that big game harvest, you want to use all the meat that you can, right? But most of us only know the basics- tenderloins, backstrap, shank, and then ground up the rest. This recipe will show you how to utilize even more of that hard-earned meat, and let’s just say… You won’t look at the rib cage of your next harvest the same after trying this recipe.
Big game ribs are often regarded as being too tough and stringy for use in standard recipes designed for beef or pork ribs. That is why this recipe calls for a pressure cooker! The pressure cooker tenderizes the big game ribs, and the grill gives them that great, smoky flavor!
If you’re dealing with an animal that has a lot of fat over the ribs, trim away as much as possible before cooking. It’s waxy and not too pleasant to eat, but don’t worry if you can’t get it all. Most of the remainder will render during the initial cooking process. There is a lot of guesswork when it comes to pressure cooking ribs, as you can’t visually monitor their progress inside the sealed cooker. If you let them go just ten minutes too long, the meat can become so tender that it falls away from the bone. A safer, albeit longer method, is using a slow cooker.