William Cody’s Barbecued Bison Ribs

We recommend that you avoid fatty beef ribs from corn-
raised, feedlot-produced cattle. Here is a pleasant
alternative. Just like lamb chops from grass-fed animals,
these delectable treats are high-protein foods enriched with
healthy fats including DHA, EPA, monounsaturated fats,
and stearic acid. Indulge and enjoy! SERVES 4

12 free-range bison ribs

1 teaspoon dried rosemary

1 teaspoon dried thyme

1 teaspoon dried basil

2 dried bay leaves

2 garlic cloves, minced

1 cup Raspberry Barbecue Sauce (page 200)

Separate ribs with a sharp carving knife.

In a large stockpot, heat 4 quarts of water over high flame.
Combine rosemary, thyme, basil, bay leaves, and garlic in
a small bowl and add to water. Place ribs in pot and bring
to a boil. Reduce flame to low and simmer for ten minutes.