Directions
1. In the crock of a slow cooker, mix together the beef broth, honey mustard, honey, water, barbeque sauce, soy sauce, and maple syrup. Slice ribs apart, leaving an even amount of meat on each side of the bone. Place them into the slow cooker so that they are covered by the sauce. If there is not enough sauce, you may add a little water or beef broth to compensate.
2. Cover, and cook on High for 5 to 7 hours, or until the meat falls easily from the bones.

2 racks – about 4 lbs.  Bison buffalo ribs
Salt, pepper and garlic powder to taste
Season with Merlot Barbecue Sauce -see preparation below.

Place bison ribs meat side up on a roasting rack in a pan. Season to taste with salt, pepper, and garlic powder. Roast in preheated 375 degree F oven for 30 minutes. Reduce heat to 325 degree F and roast additional 30 minutes. Roast an additional 30 minutes at 325 degree F basting buffalo ribs generously every 10 minutes.

Merlot Barbecue Sauce:
 1/3 cup ketchup
2 tsp. chili powder
1/4 cup brown sugar, packed
2 tsp. dry mustard
2 T. Merlot
1 tsp. ground mace or nutmeg
2 T. Worcestershire sauce
1/2 tsp. of salt
1 tbsp. cider vinegar
1/2 tsp. red pepper sauce

In small bowl, combine all ingredients. (Makes about 1 1/4 cups.) Cut between buffalo ribs and serve.

2-racks of buffalo ribs

Glaze:
1 cup Jack Daniels
1 cup molasses
2 tablespoons steak sauce
6 oz. can of orange juice

Directions

Parboil ribs for 30-45 minutes. Drain. Rub with salt and pepper. Place on grill. Turn often to prevent burning. Cook until tender, periodically applying glaze.