Title: Musicon Braised Sweet & Sour Venison Ribs
Categories: Venison Game Ribs Jewish
Yield: 4 Servings

4	lb	Venison spareribs, cut in half crosswise to make small ribs
1/2	c	All purpose flour
2	tb	Oil
1/3	c	Apple cider vinegar
2	tb	Soy sauce
15	oz	Can pinapple chunks
1/2	c	Liquid from pineapple
1	tb	Ground ginger
1/2	c	Sugar
1/4	c	Ketchup
2	tb	Cornstarch

Cut away as much of the venison fat from the ribs as possible. (Blanche's note: If you are using venison from wild whitetail deer, this step is crucial!) Combine flour and ginger, dredge ribs in mixture. Over high heat in large dutch oven, brown all sides of ribs. Remove ribs and set aside.

Reduce heat to low. Add remaining ingredients except pineapple chunks. Add pineapple chunks just before turning off heat. Serve over rice. Serves 4 to 6.

SOURCE: Musicon Farms, 157 Scotchtown Rd., Goshen, NY 10924 (914) 294-6378 Typed in by Blanche Nonken

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