Venison Ribs

Deer ribs, trimmed of all fat - 7 Tbsp butter at room temperature - Juice from one large orange (or two limes) - 2 Tbsp dried oregano - 1 Tsp garlic powder - Salt and pepper to taste

Preheat the oven to 300ºF (150ºC). Rub the softened butter all over the ribs. Next, mix the citrus juice with the oregano, garlic, and generous amounts of salt and pepper and rub this mixture over the ribs.
Wrap the ribs tinfoil to prevent the ribs from drying out. Place the ribs in the oven and cook for about 4 hours, checking every 30 minutes for dryness. When the meat is fork tender, uncover the ribs, and crank up the heat to 400ºF (205ºC). Let the ribs brown for about 8 minutes. It’s easy to ruin the whole thing here, so stay nearby. Serve on a platter with barbecue sauce on the side.