Confit Antelope Ribs with Sarah Glover
Explore the wild side of live-fire cooking with this game recipe by adventure chef Sarah Glover. Sarah took our Y Series fire pit on the road in her Open Skies Cookbook to create this flavorful dish. These lean and healthy ribs are best cooked slowly to tender perfection and topped off with Sarah’s rich molasses sauce.
What you'll need
3½ pounds (1.5 kg) antelope ribs
3 tablespoons salt
Olive oil, as needed for cooking the ribs
1 tablespoon fennel seeds
1 tablespoon cumin seeds
¼ cup plus 3 tablespoons (100 ml) molasses
3 tablespoons balsamic vinegar
3 tablespoons red wine
Sprinkle the ribs all over with the salt. Arrange them on a tray and chill for 8 hours or overnight.
Light your fire and let it burn down for 1 hour until you obtain a medium heat. Place your Outpost™ Grill about 12 inches (30 cm) above the coals.
Rinse the ribs, pat dry, and put in a Dutch oven, drenching them in olive oil. Heat on the grill until the olive oil starts to bubble.
Place the lid on the Dutch oven, then place in the coals of the fire for approximately 2 hours, or until the ribs are tender and the meat comes easily away from the bone. Take the ribs out of the oil and chill until firm.
Combine the spices in a cast-iron frying pan over a low heat and toast until fragrant, then add the molasses, balsamic vinegar and red wine. Continue to cook the syrup until it reduces a little, by about one-third.
When the ribs are firm, place on the grill and allow to get a little more color and warm through.
Then toss through the syrup and serve.