Cook Time & Temps


40 min. on low


15 min. per side at 400°


15–20 min. continually turning + basting as needed

The Denver Rib Success Guide Recipe Image

Head straight to our favorited denver rib recipes.

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Read on for all the details...

There’s nothing quite like a delicious rack of ribs, and we like to think venison Denver Ribs are some of the best. With a little planning, you can ensure yours turn out perfectly—tender and fall-off-the-bone delicious—every single time! Don’t worry about a thing, we’ve got you covered every step of the way!

Getting Started

The Denver Rib Success Guide Raw Image


Serving size: 1 pack of ribs serves 2–3.

Getting Started: Begin by removing the silver skin membrane on the inside of the rib (opposite side of meat). Using a sharp knife, start at one end of the rib and careful-ly slide the blade under the membrane. Once you have a small section lifted, use your fingers to peel it away from the meat. If the membrane tears, start over at a differ-ent spot. Repeat this process until the entire membrane has been removed.

Some ribs might come with excess fat. Feel free to remove before cooking if you want a milder flavor profile and less waxy residue.


  • Place ribs in a large pot along with spices, aromatics, and/or liquid seasoning(ie. broth, beer, wine, fruit juice, apple cider).
  • Pour in enough water to cover the ribs and bring to a low boil.
  • Cover with lid and simmer on low heat for about 40 minutes, or until the ribs are slightly soft but not falling off the bone. If some of the bones fall off, don’t sweat it, it’ll still be just as good.
  • You can also check by pressing on the meat with a fork. If the meat is tender, it will yield slightly to pressure.
  • Remove from pot and let the ribs cool down in the fridge to firm up or go straight to the next step for finishing the ribs.

Finishing in the Oven

  • Pre-heat oven to 400°
  • Place ribs on a foil-lined baking sheet• Top ribs with 1–2 Tbsp butter and coat with prepared sauce and/or dry rub. Reserve extra sauce for basting.
  • Place ribs in oven bone-side down and bake for about 15 minutes.
  • Then turn ribs and baste with sauce. Cook for 10–15 more minutes.

...Or finishing on the grill

  • Get your grill nice and hot.
  • Lightly coat ribs with oil and apply your favorite dry rub all over.
  • Have favorite bbq sauce ready to baste.
  • Lay ribs, meat-side down, directly over heat.
  • Cook for about 15–20 minutes, continually turning and basting with sauce as needed.

Gauging Doneness

Insert a toothpick into the meaty part of the rack. If it slides into the meat without resistance, it is cooked through. Aim for an internal temperature of around 190°–195° for just about fall off the bone ribs.

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