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Red Wine sufficient to cove ribs in a marinade
1 1/2 c Water
1 cup Currant or plum jelly or jam
1/2 Brown sugar
1/4 md Onions, finely diced
1/8 tsp cloves
1/2 tsp dry mustard
1/2 tsp garlic 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. Combine all ingredients except the ribs in a large bowl.
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.
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Note: If venison is a little gamey tasting, increase vinegar in sauce
to 3 tbsp. Taste sauce after mixing and add additional brown sugar
to taste, about 1/2 cup.
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