Garlic Rum Bison Short Ribs
- 3 lbs bison short ribs, individually cut
- ¼ cup olive oil
- ½ cup dark soy sauce
- 1 cup mango or peach nectar
- 1 cup rum (dark will give a richer flavor)
- 1 cup of water
- 10 garlic cloves, diced
- 3 tablespoons minced fresh ginger
- ¼ cup honey
- 2 teaspoons ground black pepper
- 1 teaspoon ground allspice
- 2 large red bell peppers, chopped
- 3 fresh leeks, chopped
- Fresh cilantro, for garnish (optional)
Recipe notesThis Caribbean-inspired recipe takes an unusual turn with bison short ribs. The salty, sweet sauce is accented with dark rum to impart richness that pairs well with rice, pasta, or potatoes. If you like it spicy, add the hot peppers of your choice to liven things up.
- Place a large Dutch oven over medium-high heat.
- Brown the bison ribs in oil on all sides, working in batches. Remove the browned ribs and set aside.
- Add the leeks and red pepper to the pot and sauté for 2 to 3 minutes until lightly browned, remove to a covered dish and set aside (these will be added back later).
- Add the rum to the pot and deglaze while scraping the browned bits off the bottom with a wooden spoon. Stir for 2 minutes.
- Add the soy sauce, mango nectar, water, garlic, ginger, honey, pepper, and allspice to the Dutch oven.
- Bring to a boil while stirring; reduce heat and simmer for 5 minutes.
- Sink the ribs into the sauce, preferably in a single layer. The sauce should cover the ribs most of the way, if not completely.
- Cover and cook on low for 4 to 5 hours or until meat is tender. Start checking after 3½ hours to test for doneness.
- Once the ribs are tender, add the leeks and red peppers back to the pot and stir to combine.
- Cover and cook 30 minutes longer or until heated through.
- Remove to a serving plate, top with a bit of chopped cilantro, and serve.