Hoisin Glazed 'Riverview ' Bison Ribs Print Email

Serves 4

1 kg bison backribs (portioned into 2 or 3 ribs)
1 onion (fine chopped)
2 garlic cloves (minced)
2 stalks of lemongrass (finely chopped)
1-2 minced fresh red chilies/jalapenos/2ml. of dried red chili flakes
200 ml Hoisin sauce
400 ml Oyster sauce
200 ml Madras curry powder
50 ml Canola/Peanut oil
salt & pepper to taste

Combine onion, garlic, lemongrass, chilies, Hoisin sauce, Oyster sauce, curry powder and oil together.
Using only half of the marinade, brush liberally over ribs. Season with salt and pepper.
Wrap ribs in foil and let sit in fridge overnight.
Cook ribs in foil in a 149 c (300 F) preheated oven for 2 hours or until fork tender (bones should easily part from meat with slight pressure).
Remove ribs from foil, brush more Hoisin glaze and place ribs on broiler for 5-7 minutes.
Before serving, again brush more sauce onto ribs.