And now we’re surpassing the goal of 14 with ease! I think this is the best attempt at cooking Bison Ribs the husband has ever had. They’re a little tricky being much lower in fat and need to be cooked low and slow. The ribs were back ribs and were put in the smoker with apple wood, cooked for about 4 hours resulting in DELICIOUS ribs. On the side we have those popular corn fritters, a grilled peach with melted blue cheese, and a bowl in the back with tomatoes from the garden, a sprig of basil, and some local cheese. The wine is a homemade mead made partially with cherries I picked in Maryland and was a great match to the rest of dinner.
Ingredients:
Bison Ribs – Backyard Bison
Corn – Brogue Hydroponics
Peaches – North Star Orchard
Flour – Mill at Anselma
Peppers – Neighbor’s garden (we share!)
Blue Cheese and Equinox Cheese – Birchrun Hills
Tomatoes – Our Garden
Basil – Our Garden
Non Local – Wine, spices, olive oil, vinegar, salt and pepper