Side of venison ribs
1 bottle Wicker's Marinade and Baste, or brand of your choice
To make marinade:
1/2 cup vegetable oil
1/4 cup white vinegar
1/4 cup chopped onion
1 teaspoon salt
2 teaspoons Worcestershire sauce
1 liter Lambrusco wine
Place ribs in a covered pan, add combined marinade ingredients, and marinate for 4 days in refrigerator, turning twice a day.
Drain off marinade and place ribs on a prepared grill. Baste with Wicker's and cook 4 hours over low heat (200 degrees), continuing to baste occasionally with additional Wicker's.
Yield: 4 servings
Source: Carolyn Wells in All About Bar-B-Q Kansas City-Style by Rich Davis and Shifra Stein
Guidelines: Please keep your comments smart and civil. Don't attack other readers personally, and keep your language decent. Comments that violate these standards, or our privacy statement or visitor's agreement, are subject to being removed and commenters are subject to being banned. To post comments, you must be a registered user on toledoblade.com. To find out more, please visit the FAQ.