Honey-Orange Bison Back Ribs
By Better Homes and Gardens Test Kitchen
Sweet, Smoky, and Citrus-Glazed Bison Ribs
These Honey-Orange Bison Back Ribs are fall-off-the-bone tender and packed with flavor. Slow-simmered, marinated, and finished on the grill, this recipe layers sweet citrus with smoky chili sauce and just the right amount of heat. Perfect for cookouts, gatherings, or any day you want to impress with something unforgettable.
Serves: 6–8
Prep Time: 30 minutes
Cook Time: 1 hour 30 minutes (plus 4–24 hours marinating)
Total Time: Up to 26 hours (with marinating)
Ingredients
5 pounds bison back ribs, cut into 2- to 3-rib portions
2 (12 oz) bottles chili sauce
1½ cups orange juice
2 teaspoons finely shredded orange zest
½ cup finely chopped onion
⅓ cup apple cider vinegar
¼ cup honey
4 cloves garlic, minced
1 teaspoon salt
½ teaspoon black pepper
Instructions
Simmer the ribs
Place ribs in a 4- to 6-quart pot and cover with water. Bring to a boil, then reduce heat and simmer, covered, for 1 hour or until tender. Drain and let cool for 30 minutes.
Prepare the marinade
In a large bowl, mix chili sauce, orange juice, orange zest, chopped onion, vinegar, honey, garlic, salt, and pepper. Place ribs in a large resealable plastic bag in a shallow dish. Pour 3 cups of marinade over ribs. Seal and marinate in the refrigerator for at least 4 hours, up to 24 hours, turning occasionally. Cover and refrigerate remaining marinade.
Grill the ribs
Drain the ribs, reserving the used marinade for brushing.
For charcoal grills: Arrange preheated coals around a drip pan. Test for medium heat. Place ribs on the rack over the pan. Cover and grill for 15–20 minutes, brushing with the reserved marinade once during cooking.
For gas grills: Preheat, then reduce heat to medium-high. Adjust for indirect grilling. Grill ribs as above.
Discard any leftover marinade used for brushing.
Make the sauce
Place unused marinade (the portion that was not used for marinating or brushing) in a saucepan. Bring to a boil, then reduce heat and simmer uncovered for 10 minutes. Serve alongside the ribs as a dipping sauce.
Tips for Best Results
Bison is leaner than beef so avoid overcooking it on the grill. A gentle finish is all it needs after simmering.
Let the ribs marinate overnight for maximum flavor.
This dish pairs beautifully with roasted corn, grilled peaches, or a citrus slaw.
Why Choose Bison?
Bison is naturally leaner than beef and packed with protein, iron, and omega-3 fatty acids. This makes the stew a heart-healthy, nutrient-rich meal perfect for those looking to eat wholesome, sustainable food that honors Indigenous heritage.
Support Indigenous Food Sovereignty
At the Texas Tribal Buffalo Project, we are dedicated to restoring kinship between Indigenous peoples and the Buffalo. Through land reclamation and culturally meaningful food access, we work to strengthen Indigenous food systems across Turtle Island.
