Here is the ultimate recipe to make the most thick, meaty, and delicious baked bison ribs! They are coated in a classic spice rub and slow cooked in the oven until every rib is fall-on-the-bone tender. Slather will your favorite bbq sauce or serve bison dry ribs as-is for a unique barbecue dish that is sure to be a big hit!

I love bison meat and have a nice collection of bison recipes like air fryer bison steak, bison stroganoff or delicious air fryer bison burgers.

This bison ribs recipe is for serious meat lovers!

There is nothing complicated or fancy here - although, eating bison does seem to make any meal feel like a special event. In this recipe we let the fabulous natural taste of lean bison meat shine with a simple dry rub seasoning blend that includes classic spices like paprika and garlic powder.

The coated ribs are baked in the oven, cooked low and slow for maximum flavor in every bite. I love that oven slow cooking achieves the most melt-in-your-mouth tender ribs but without the hassle of using a smoker.

If you like, you can slather the rack of bison ribs with your choice of barbecue sauce in the last 30 minutes of cooking. Or leave them dry and serve with sauce on the side. Either way the hearty, succulent, and delicious bison meat will practically fall off of the bones!

You are going to have some super happy guests when you serve these ribs at your next gathering. They are great for a casual get together, family dinner, game day, or potluck with favorite BBQ side dishes... Really, any occasion where it feels right to pick up and eat a meaty bison rib with your hands!

Love pork ribs? Here is a great recipe for oven baked ribs that you will love. Works for either pork or beef!

Recipe ingredients

Bison ribs. 3-4 pounds of fresh or previously frozen and thawed ribs. Remove the membrane before seasoning.

Olive oil. Quality EVOO is best for this type of low and slowing cooking.

Dry rub spice blend. Classic combination of kosher salt, ground black pepper, smoked paprika, garlic powder, and onion powder.

Liquid smoke. This secret weapon infuses the meat with a delicious light smokey flavor, without actually smoking the ribs!

Stock. Use bison stock if you have it. Otherwise, beef stock is a fine substitute.

Barbecue sauce. Optional, for glazing the ribs towards the end of cooking and for serving. Use your favorite brand and type (or try this vinegar based BBQ sauce). I like to use a more mild and subtle sauce that lets the spice rub shine.

How to cook bison ribs

1. Oven Temperature Preparation: Begin by setting your oven to a gentle 275°F. This lower temperature is crucial as it allows the ribs to cook slowly and evenly, resulting in a tender texture that is both delicious and desirable.
2. Membrane Removal: Inspect the back of the ribs for a thin, silvery membrane. Removing this is key for both flavor penetration and a more pleasing texture. Start by gently sliding a knife under the membrane at one end of the ribs. Then, using a paper towel for a firmer grip (as the membrane can be slippery), carefully pull it away from the ribs. This might require a bit of patience and gentle tugging.
3. Seasoning Mix Preparation: In a small mixing bowl, blend together your seasonings: a balanced mix of salt and freshly ground black pepper for base flavors, paprika for a hint of smokiness, garlic powder and onion powder for aromatic depth, and a touch of liquid smoke to infuse that classic barbecued flavor.
4. Ribs Preparation: Drizzle the ribs with a generous amount of olive oil. This not only helps the seasoning to adhere but also adds to the moisture and flavor of the meat. Once oiled, liberally apply the seasoning mix, ensuring that every inch of the ribs is well-coated. This step is crucial for infusing the meat with the rich flavors of the spices.
5. Roasting Setup: Place the seasoned ribs in a large, deep roasting pan or on a baking sheet lined with aluminum foil or a silicone baking mat for easier cleanup. Carefully pour beef or bison stock around the ribs in the bottom of the pan. This is important: ensure the stock does not pour over the ribs as this could wash off the seasoning. Cover the ribs with another layer of aluminum foil, creating a sealed environment in the pan. This step helps to lock in moisture, ensuring the ribs stay succulent during the long cooking process.
6. Baking Process: Transfer the ribs to the preheated oven. They should bake slowly for about 3 to 4 hours. This duration may vary depending on the size and thickness of your ribs. The key indicator of doneness is when the meat becomes tender enough to easily pull away from the bone.
7. Optional Glazing: For those who prefer a glazed finish, in the final 30 minutes of cooking, carefully remove the top foil. Brush your favorite barbecue sauce over the ribs for a sweet and tangy exterior. Increase the oven temperature to 350°F and return the ribs to the oven, uncovered. This higher temperature will allow the sauce to caramelize and thicken, creating a delightful sticky glaze.
8. Resting the Ribs: Once removed from the oven, it’s vital to let the ribs rest for about 10 minutes. This rest period allows the juices, which have been drawn out by the heat, to redistribute throughout the meat. Cutting into the ribs too soon would cause these flavorful juices to run out, resulting in less juicy and flavorful meat.

Storage suggestion

Store cooked bison ribs in the fridge in an airtight container for 3-4 days. To reheat, wrap in foil with a bit of broth, and warm in a 275°F oven for 20 minutes. For extra flavor, add BBQ sauce in the last few minutes.

Frequently asked questions

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Hope you will like this bison ribs recipe as much as we do. Rate the recipe if you made it and leave a comment below if you have any questions or suggestions.