Cooking, Preparing, and Eating Deer Ribs (Venison Ribs) with a Pressure Cooker (Insta-pot)

One of Fred Bear's "famous game recipes" as related by several publications from those like Glenn St. Charles and Bob Munger was flame broiled sheep ribs over an open campfire.

Here is a photo of Mr. Bear roasting some sheep ribs in 1954 from Bows on the little Delta: 

 

Ever since seeing those photos I have tried to cook deer ribs, but most attempts proved terrible as the white chalky fat leaves a paste and coating in your mouth well after the meal.  Deer fat is much different from sheep in taste.  I came across a tip from a fellow about boiling the ribs in coffee to render out the fat before roasting or BBQing.  I tried this and it actually worked well, though I blew through many pots of coffee. Later, I got the idea of using my pressure cooker and use only 16 ounces of coffee in the bottom instead.  This proved to be a super method I wish to share.  

I have also roasted them over a open fire successfully, but it takes diligent trimming and a slow roast to render out all the fat.

 

I typically use a cordless sawzall to cut away the ribs from the hanging deer.  I cut down parallel to the spine, then down removing them away from the sternum.  

Next I will wash off any bone chips or blood and try to remove any bulk fat that is easy to cut away. I also cut away and sections shot through.  These sit in my refrigerator most times for several days to age as I process the other part of the deer. 

Next, I cut the rib slabs big enough to fit in my pressure cooker.  Sometimes this takes some creative arranging and trimming to get them to fit. Then pour in 16 ounces of coffee to the bottom and set the cooker for meat/stew setting for 40 minutes. 

Once pressure is released I drain the ribs and coat with a dry rub / or some BBQ sauce before putting them in my smoker for several hours around 225 degrees. 

At the end they are delicious!