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Thread: Hawg's Pressure Cooked venison ribs

  1. #1

    Hawg's Pressure Cooked venison ribs

    Pressure Cooked venison Ribs-

    16 quart pressure canner /cooker filled with venison ribs
    1 bottle Sweet baby rays barbecue sauce or what ever you like. Or none at all.... your preference.
    2 cups water
    15 lbs pressure for 40 minutes

    Meat is pretty much falling off the bones. Very tender!!
    "The clever cat eats cheese and breathes down rat holes with baited breath." W. C. Fields

  2. The Following 3 Users Say Thank You to hawgrider For This Useful Post:

    mlodell07 (12-18-2017),rstanek (12-18-2017),RubberDuck (12-17-2017)

  3. #2
    Don't get too close, I bite! RubberDuck's Avatar
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    Glad you brought that up I will be making this for dinner one night next week

    Sent from my SM-G955U using Tapatalk

  4. The Following 2 Users Say Thank You to RubberDuck For This Useful Post:

    hawgrider (12-17-2017),mlodell07 (12-18-2017)

  5. #3
    I’m going to try it, always strip the ribs for burger and throw the rest away, reading your recipe, I’ve been throwing some good stuff away.... thanks......

  6. #4
    Quote Originally Posted by rstanek View Post
    I’m going to try it, always strip the ribs for burger and throw the rest away, reading your recipe, I’ve been throwing some good stuff away.... thanks......
    Its a easy way to get rid of some ribs and its a time saver. Not only on cooking them but It will keep you from having to strip them down for burger. Meat falls off the bone when taking them out of the pressure canner/cooker.
    "The clever cat eats cheese and breathes down rat holes with baited breath." W. C. Fields

  7. The Following User Says Thank You to hawgrider For This Useful Post:

    rstanek (12-18-2017)

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