3 lb (1.4 kg) venison ribs, cut into 4 ribs sections
1 onion, finely chopped
2 cloves garlic, finely chopped
2 tablespoons (30 ml) butter
1 tablespoon (15 ml) chili powder
2 teaspoons (10 ml) dry mustard
1/4 teaspoon (1 ml) garlic salt
1/4 teaspoon (1 ml) ground cumin
1/2 cup (125 ml) chicken broth
1/2 cup (125 ml) apple juice
1/2 cup (125 ml) ketchup
1/4 cup (60 ml) soy sauce
1/4 cup (60 ml) cider vinegar
1/4 cup (60 ml) apple jelly
1 teaspoon (5 ml) Tabasco sauce, or to taste
Salt and pepper
In a large pot, cover the ribs with cold water. Bring to a boil and simmer gently for about 2 hours or until the meat is tender. Skim during cooking. Drain and let cool.
Meanwhile, in a saucepan, soften the onion and garlic in the butter. Add the spices and stir to blend. Add the remaining ingredients. Bring to a boil and simmer for 8 to 10 minutes or until the sauce is slightly syrupy. In a blender, purée the sauce until smooth.
In a large bowl, coat the meat with the sauce. Cover and refrigerate for about 12 hours.
Preheat the grill, setting the burners to medium. Oil the grate.
Grill the ribs for 5 to 6 minutes per side, brushing with the sauce while cooking.