Temperature

• Whether you have back ribs, short ribs, or the meatiest short loin ribs, all are considered to be from the tenderest part of the carcass. Cooking any rib cut at too high a temperature can dry out the meat and turn it into jerky on the bones. Set the oven for 250 degrees Fahrenheit and plan on baking 4 pounds of ribs for about 4 hours.

Seasoning

• Because bison meat is so lean, prepare the ribs by marinating them in an oil-rich liquid for at least 2 to 3 hours, reserving some of the unused liquid for baking and basting. Garner sweetness from molasses, brown sugar or honey in your marinade or sauce to enhance the natural flavor of grass-fed buffalo. Apple cider, cranberry juice or other fruit juices also add sweetness. Include onion and garlic in a tomato or red wine base, and don’t be afraid to kick up the marinade or barbecue sauce with a little heat from cayenne peppers. Try the fruity-hot flavor of habaneros, also known as Scotch bonnet peppers, as a change from cayennes.

Using Foil

• After removing the ribs from the marinade, wrap them in heavy duty aluminum foil to make a tight packet that will retain moisture in the oven. You can also place the ribs in a foil-lined roasting pan, brush them with additional sauce or marinade, then wrap the foil tightly around them in the pan. This method means no messy leaks in the oven, and the pan is easy to handle going into and coming out of the oven. Place the ribs in the center of the oven to bake.

Testing for Doneness

• Check the ribs after about two hours of cooking time to be sure there is ample moisture in the foil packet. Baste them with sauce as needed, crimping the foil securely after checking. Check about every half hour, or more frequently toward the end of the cooking time. Using a meat thermometer isn’t practical with ribs because of the bone mass and thin layer of meat. When the meat falls easily from the bones with a fork, the ribs are done.