- ¼ cup canola oil
- 8 lb bison short ribs (about 8), rinsed and patted dry
- 1 tbsp your favorite spice blend
- 6 cups water
- 3 cups barbeque sauce (preferably Cattlemen’s Kansas City Classic), divided
- ¼ cup tomato paste
- 2 tbsp liquid beef bouillon concentrate
- 1 tbsp liquid smoke
- 2 bay leaves
- ¾ cup all-purpose flour (optional)
- 1 cup cold water (optional)
Preheat the oven to 400 degrees.
Pour the oil into a large roasting pan. Heat the pan, uncovered, for 10 minutes.
Season the ribs with the spice blend. Place half of the ribs, meat side down, in the hot oil without crowding. Sear in the oven for 5 minutes. Turn the ribs over. Sear on the bone side for 5 minutes. Transfer the ribs to a plate. Repeat this process with the remaining ribs. (If you prefer, sear your ribs in a large skillet over medium-high heat on the stove.) Return all of the seared ribs to the pan, with the meaty sides facing down.
In a mixing bowl or 8-cup measuring cup, stir together the water, 1 cup of the barbeque sauce, and the tomato paste, bouillon, liquid smoke, and bay leaves. Pour over the ribs. Cover the pan
with the lid or with foil. Reduce the oven temperature to 300 degrees. Cook until the meat is very tender, about 3 ½ to 4 hours.
With tongs, transfer the ribs to a plate and let them cool for about 10 minutes. When cool enough to handle, gently pull off and discard the fatty tissue from the top layer of each rib.
Meanwhile, for the sauce, transfer the cooking liquid to a large pot. Add the remaining 2 cups of barbeque sauce. Bring to a boil over high heat.
If you want your sauce to be thicker, in a small mixing bowl, whisk the flour and cold water until smooth. Slowly whisk the flour into the boiling liquid (if you do it too quickly, it will be very lumpy). Simmer for 5 minutes until the sauce thickens.
Return the ribs to the sauce if they need to be warmed. Serve the ribs smothered in sauce.
Makes 8 servings