• 4servings
  • 85minutes

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
MineralsNatrium, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 4 cups canola oil

  2. Kosher salt

  3. 3 cups chicken stock

  4. 1 rack bison back ribs (about 2 pounds), cut into 8 ribs

  5. Freshly ground pepper

  6. 1 9.7-ounce jar Mesa Grill Barbecue Sauce (available at

  7. 1 pound bison loin, trimmed

  8. Kosher salt and freshly ground pepper

  9. 2 to 4 tablespoons Bobby Flay Steak Rub (available at

  10. 2 tablespoons canola oil

  11. Green and red chile sauces (at right)

  12. Cilantro leaves, for garnish

Instructions Jump to Ingredients ↑

  1. Make the ribs: Heat the canola oil in a large saucepan over high heat until a deep-fry thermometer registers 370 degrees F. Meanwhile, bring a large pot of salted water to a boil over high heat. Bring the chicken stock to a simmer in a medium saucepan over medium heat. Preheat the oven to 450 degrees F. Line a baking sheet with paper towels.

  2. Put the ribs in the boiling water and cook 10 minutes. Transfer to the paper towel-lined baking sheet to drain for a few seconds. Season both sides of the ribs with salt and pepper, then fry in the hot oil, in batches if necessary, until golden brown, about 5 minutes.

  3. Pour the hot chicken stock into a small roasting pan and whisk in a few tablespoons of the barbecue sauce . Add the ribs and brush them with more of the barbecue sauce. Transfer to the oven and cook until fall-off-the-bone tender, 30 to 40 minutes, brushing with more sauce every 5 minutes or so.

  4. Meanwhile, make the bison loin : Season both sides of the loin with salt and pepper and coat one side with the steak rub.

  5. Heat the canola oil in a medium ovenproof skillet over high heat until it begins to shimmer. Sear the loin, rub-side down, until golden brown, about 2 minutes. Flip and cook 1 more minute. Transfer the skillet to the oven and cook until a thermometer inserted into the center registers 130 degrees F for medium rare, about 20 minutes. Transfer to a cutting board and let rest 5 minutes before slicing into 4 thick pieces.

  6. Ladle some of the green and red chile sauces side by side on a large dinner plate; top with 1 slice of the loin. Stack 2 ribs on the other side of the plate. Garnish the loin with cilantro, if desired.


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