The Interior of Alaskan Life 2: Preparing Thanksgiving Moose Ribs

Happy Thanksgiving to all.  It’s a nice time to get together and enjoy your people and, of course, eat.  Eating is the hand that binds us all.  Here what this Alaskan is cooking for his Thanksgiving- moose ribs.

I have cooked a lot of ribs but I wanted these to be a bit smaller due to their enormous size.

I tried the bone saw.  Too slow.

I tried the axe. Tooo messy.

But alas I needed a better tool.

Sawsall- it’s in the name.

I thought you might get a kick out of how things get done behind the scenes before you come to my house for dinner.  Enough of that- now onto the preparing moose ribs.

How to prepare moose or any game ribs:

  1. Cut the ribs up into whatever size you want
  2. Put them in a big pot with enough water to cover and boil them until they are tender (pre-heated water recommended). You can also put smaller quantities of ribs in covered baking dishes in  the oven.  Just put some water in the bottom to steam the meat until its tender.
  3. Once the moose ribs are cooked I like to cut them into individual pieces.From here you can either marinade as per a given recipe or they can go straight on the grill.
  4. Cooking- I did a marinade in soy, ginger, garlic, etc and a typical sweet barbeque sauce. Here are the ribs marinading.
  5. Eat it.  If you would like to see where this moose came from take a look here at this falls hunt.I hope you liked the small window into life in the Interior of Alaska. If you like what you see here please Like or Follow us on WordPress.  Of course, if you are on Facebook please “Like” us there too.  You can also Tweet with me or Join My Circles on Google+

71 thoughts on “The Interior of Alaskan Life 2: Preparing Thanksgiving Moose Ribs

  1. Kudos to you… I couldn’t. 😦
    ¸.•*¨*•.♪♫♫♪Happy Thanksgiving weekend to you! .♪♫•*¨*•.¸¸ ♥


  2. Moose ribs are something I never considered, but they look awfully good on the grill! Nice marinade too, yum. What would you say moose ribs taste like? Are they totally different from pork or beef short ribs?


    • Hi Christie,

      I would say that each individual moose is different with age, gender, and season being the largest factors. The ribs here are from an old bull in the fall. He was very lean and very, very tough. A younger bull is nearly all like tenderloin and cows are often marbled with fat. I would say the flavor is certainly less strong than caribou or venison and because it is so lean, even less strong than beef. So it sounds bland and maybe it is compared to much of the game we get here but there are two advantages to moose in the freezer. Its mild flavor makes it very versatile for cooking and one large bull will provide a years worth of red meat for a small family.

      On another note, in the past I have cooked moose and caribou ribs together in the oven with pork ribs on top to enrich the rest with rich fat. How does that sound?


    • Thanks for the positive feedback. I was not quite sure how people might respond but reality is that’s how I get stuff done sometimes. Necessity is the mother of all invention. Anyway, thanks and I’m glad it made you smile. Did you get to see the photos from the hunt?


  3. Gosh, hilarious – love the pic of the ax attempt.

    (and what I wouldn’t do to explore your side of the world. If I had the health and finances, I’d certainly book into one of your tours, Mike. I’ll have to be content with my various dvds on Alaska though – I’m an armchair traveller these days).


    • Hi Victoria,

      Nice to have you here. Ha, I was not sure how far I should take the post, as in I might scare folks off but I am what I am! I am sorry to hear you won’t make it over but I invite you to live vicariously through this blog. All the best to you!


  4. Brings back the memories of living in Southeast Alaska. While we didn’t have those big critters, the deer meat was the best ever. Thanks for sharing your slice of life. And thanks for the like over at My Awakening Life.


  5. I do something similar with reindeer ribs, but in the owen, with a little bit of water. Then grilled, in the owen, we very seldom have the right weather outside. Spice: only salt and pepper, to enjoy the wonderful taste of the meat. One of my favorite meals!


  6. Moose rib! whoa… you are hardcore. 😀 That axeing and sawing may be unsettling for many but for me, my first reaction was “mmmm…. ribs.”


  7. I love it–a saws-all in the kitchen! Looks absolutely delicious! We have a hobby farm and just butchered a pig (someone else bought its buddy) and our first steer. That was sad, ’cause he was a sweetie and very pretty. We have Dexters so there’s an unfortunate cute factor! Great for a calf, not so good when taking them to the butcher. We process our own chickens, but draw the line at anything bigger!


  8. Wow and I think I live in the wilds. I have never seen ribs cut with a power saw before…but I suppose they do it with cattle. I guess I’ve never actually killed something I ate. I tend to do my hunting at the grocery store!!! 🙂
    Love this look into life in Alaska! Love Alaska! I have never been in the winter though. Been 5 or 6 times in the summer. Am enjoying your blog…..


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  10. Wow–those look good. I totally want to try moose ribs! Especially liking the shot of winter grilling. As a Minnesotan, I’ve been there. Though not with moose ribs. Must try! Want to thank you for stopping by foodforfun’s teacher bread bake:-)


    • Nope, you can’t just pick them up at a store. You either get the moose yourself or a friend gives you some. Actually, in management zones where it is permitted, many hunters bone the ribs out and leave the rib bones there. This moose was taken with a bow so all if it must be carried out.


      • That’s kind of what I suspected you might say. I know here in Minnesota, for the longest time, you could only apply for a moose permit every ten years, and even then you might not get it. Our moose population has really declined also in the last 15 years or so. Not sure why.


      • Yeah, there once was anyways, up in the northeastern part of the state. Back in the 90’s, I could almost count on seeing one every trip up there. Now I don’t think I’ve seen one in ten years. Sad.


  11. Those are some mighty big ribs! As a Maine gal (though I never like to admit it) I believe it is now my proper duty to get a gun, find one of these burly beasts, and grab me some ribs.


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