Garlic Rubbed Beef Or Bison Ribs
Preheat the oven to broil.
Line a cookie sheet with aluminum foil for easy cleanup.
Cut and separate the ribs.
Dice the garlic.
Sprinkle the ribs with meat tenderizer salt.
Mix the garlic in with the oyster sauce.
Rub the ribs with the oyster sauce/garlic mix until thoroughly coated.
The tricky part is getting the ribs the desired "doneness". The instructions below give a medium rare rib, and varies due to type of oven and how many rbs are cooked. Beef and Bison can be served rare, so the preference is to the eater. With the bone in, these ribs are much larger than normal pork ribs and will not cook through as easily. There are two options for those who like close to well done meat.
1) remove the bone before cooking. This also gives the option of splitting the rib in half after the bone is cut out, and you can rub sauce on both halves so your meat is more flavorful.
2) reduce the cooking temperature and cooking the ribs longer. May need to use the sauce to coat the ribs a few times while cooking to avoid any of the outside of the meat drying out as it cooks. *Don't rub hot ribs with your hands, use a basting brush* This could take up to an hour or so to cook depending on temperature used.
Rare/ Medium Rare rib: Oven on broil. Cook the ribs 15-20 minutes one side. Flip the ribs and cook them 15-20 minutes the other side.
Dish and serve and enjoy!