CANTONESE STYLE VENISON RIBS
Whitetail deer ribs don't have a ton going for them in the size department. And that's exactly why I think the "Chinese take-out" style spare-rib preparation is the perfect way to cook them. They are first slow cooked in the oven for a couple of hours until they are just fork tender and then finished off with over moderately high heat to get a nice char on them. You're left with sticky, sweet, tender and charred morels of meat that are perfect served along side your favorite rice.
Cooks Note: Large disposable aluminum pans work great for this recipe if you don't have a baking dish big enough to fit the ribs.
3 to 3.5 pounds of venison ribs
venison stock, veal stock or beef stock as needed
high smoke point oil as needed
Marinade & Glaze
1/2 cup soy sauce
1/4 cup oyster sauce
1.4 cup hoisin sauce
1/2 cup honey
1/4 cup gin (optional)
1 teaspoon five-spice powder
1 teaspoon minced ginger
1/2 teaspoon white pepper
1 teaspoon kosher salt
Place all of the ingredients for the marinade & glaze into a bowl. Stir thoroughly to combine. Divide the mixture in half. One half will be used for the marinade and the other for glazing the ribs after braising.
Place the deer ribs into a large baking dish. Coat the ribs all over with the marinade. Cover and let marinate in the refrigerator for at least 4 hours and up to 12 hours.
Pre-heat your oven to 330 degrees F.
Pour just enough stock into the baking pan until the ribs are about halfway covered. Cover the pan with foil and cook for about 2 hours or until the ribs are barely fork tender. They should be tender but not falling apart.
Remove the ribs from the pan and let cool to the touch.
Pre-heat your oven to broil or your grill over medium high heat. Brush the ribs with a light coating of high smoke point cooking oil. Cook the ribs until they start forming a brown crust on both sides. Brush the ribs with the glaze on both sides and continue to cook until they are nicely charred. Slices the ribs into individual pieces and serve.