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:
- Cut the ribs up into whatever size you want
- 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.
- 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. - Cooking- I did a marinade in soy, ginger, garlic, etc and a typical sweet barbeque sauce. Here are the ribs marinading.
- 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+
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nooo I can’t do that!
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What?
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Thats crazy! I hope all your hard work paid off!
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They’re dericious.
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It’s nice to see that someone else has to take a hatchet to their food. 😉
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I like to do things the hard way.
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Reality is you use the best tool to do the job. I have sawed a frozen ham on a bandsaw.
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Necessity…
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Reblogged this on Interior Builder and commented:
Happy Thanksgiving. This is from my other blog posted earlier today. Enjoy!
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Kudos to you… I couldn’t. 😦
¸.•*¨*•.♪♫♫♪Happy Thanksgiving weekend to you! .♪♫•*¨*•.¸¸ ♥
˜”*°•.˜”*°•.˜”*°•.★★.•°*”˜.•°*”˜.•°*”˜”
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Thanks, you too!
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That’s awesome! I want some!
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Maybe next year! Though there are a ton of ribs left in the freezer. Have you had moose?
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No, I haven’t. I bet it’s good.
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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?
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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?
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It sounds AMAZING!! And thanks for all the information, I feel like an expert myself now 🙂 It’s always fascinating to me to find out about different foods I’ve never tried. Thank you!
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You bet! Enjoy.
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That looks rather tasty. I hope you had a good Thanksgiving with all the moosey tastiness in store, I think you did!
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They were excellent after 4 hours of boiling, 5 hours of marinading, and 1/2 hour of grilling. Indeed, moosey tastiness. Lots of leftovers!
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Good gravy! Sounds like the meat should have been falling off the bones!
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That’s the idea! And it was.
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*eyes glazing over*
Meaty goodness…..
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What did you have? Where?
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That’s a hefty looking batch! I’ve had Caribou ribs (smoked mostly) but not Moose yet.
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It was a nice batch and that was only about 1/6 of the ribs from that bull. He was a chewy old boy!
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I love to eat moose, but I think I would let you prepare it. 🙂
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Well, I love to cook so there is no problem there!
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Now that’s a MAN’S way to cook. I want to eat food I have to prepare with an axe!
Post really made me smile – and hungry 🙂
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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?
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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).
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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!
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mike i’ve never seen moose ribs! very interesting. my favorite part is the list of tools you went through! sawsall…lol. nice. happy thanksgiving! 🙂
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When my girlfriend read it aloud she did it as if she were reading about Goldylocks testing porridge. Happy T-day to you too.
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haha i can totally hear it! 🙂
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I changed it up a little bit to reflect that idea even more. Glad you enjoyed! Take care.
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Wow! That beats most of the food blogs for originality :-). Thank you for dropping by my blog and liking it.
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Reblogged this on Cheap Good Eats Blog and commented:
Now this is effort!
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Thank you. It was well worth the ten hours of processing! Cheers.
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The picture with the fridge door open looks like a scene in CSI – (Alaska). Happy Thanksgiving!
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Bwahahahahahahahahahahaha!
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The ribs with hatchet pic…..GOLDEN! Good read man!
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I wouldn’t have thought about moose ribs, but in Alaska, no surprise!
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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.
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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!
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Do you have to consume the whole bottle of Malbec before axing the ribs? Either way, looks amazing, hope you had a great Thanksgivin’!
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Moose rib! whoa… you are hardcore. 😀 That axeing and sawing may be unsettling for many but for me, my first reaction was “mmmm…. ribs.”
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Moose ribs? Awesome! I’m totally making ribs for Thanksgiving next year, but I have a feeling moose will be hard to come by in California. 😦 Love your blog!
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I hear there are a lot of wild boar in Cali. I bet they are good. Thanks for the compliment.
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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!
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Reblogged this on Ready For Anything Preparedness Store and commented:
This re-post might be a little late for Thanksgiving, but for those living in rural regions [ like me ] who have access to wild game, this would make a fine Christmas feast as well.
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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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Were you visiting friends here or touring around? Five or six times is a lot. Nice
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Pingback: The Interior of Alaskan Life 3: 40 degrees below zero « ExploreDreamDiscover Talks
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:-)
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I think I call it on grilling once it gets past 20 below. We are looking at 50 below tonight. Moose steaks in a pan I guess.
Happy solstice
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wow–you’ll grill up to 20 below. I’m very impressed:-) I’ll wimp out when it’s below 20 above. Happy solstice to you, too.
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That is too cool! You have my sincere jealously. You just can’t find moose ribs anywhere. An Alaskan routine I suppose!
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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.
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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.
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Interesting. I had no idea there was a sizable population there. It would interesting to know why.
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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.
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Blimey! Some meat! Some tools you’ve got there!
Hello from my new place! ex- Broken Sparkles 🙂
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Hellloooooo
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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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Yes, go get some ribs. I am sure Leonardo will be impressed! What is it you don’t like to admit?
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