Entree: United States – Rocky Mountain United States (Colorado) – Colorado Buffalo Ribs

Serving Size: 4

Approximate Time

Prep 40 min

Cook 4 hrs

Additional 10 min

Total 4 hrs 50 min

Ingredients

- 3–4 lb (1.4–1.8 kg) bison (buffalo) short ribs, bone‑in, trimmed
- 2 tbsp (30 g) packed brown sugar
- 1 tbsp (15 g) kosher salt
- 1 tbsp (7.5 g) smoked paprika
- 1 tsp (2 g) ground cumin
- 1 tsp (2 g) garlic powder
- 1 tsp (2 g) onion powder
- 1/2 tsp (1 g) cayenne pepper (adjust to taste)
- 1/2 tsp (1.5 g) freshly ground black pepper
- 2 tbsp (30 ml) olive oil
- 1 1/2 cups (360 ml) tomato ketchup
- 1/4 cup (60 ml) apple cider vinegar
- 1/3 cup (113 g) Colorado honey (or other local honey)
- 2 medium roasted green chiles, peeled, seeded and diced (about 3 oz / 85 g)
- 2 tbsp (30 ml) Worcestershire sauce
- 1 tbsp (15 ml) Dijon mustard
- 1–2 tbsp (15–30 g) chipotle in adobo, finely chopped, or 1 tsp (2 g) chipotle powder (optional, for smoky heat)
- 2 tbsp (28 g) unsalted butter
- 4 large russet potatoes, approx. 10–12 oz (300–340 g) each
- 2 tbsp (30 ml) vegetable oil (for potatoes)
- 4 ears sweet corn, husks removed (or 3 cups / 450 g corn kernels)
- 2 red bell peppers, cored and quartered
- 2 tbsp (30 ml) lime juice (about 1 lime)
- 2 tbsp (8 g) chopped fresh cilantro
- 2 tbsp (30 ml) olive oil (for corn and peppers)
- Salt and freshly ground black pepper to taste
- Optional garnish: chopped parsley or extra chopped green chile

Instructions

Short Description:
Slow‑cooked bison (buffalo) ribs rubbed with a smoky-sweet spice blend, basted with a honey‑and‑green‑chile barbecue sauce, finished over high heat for caramelization. Served with oven‑roasted russet potatoes and charred corn–pepper relish to make a complete Rocky Mountain main course.

Regional Notes:
This Colorado version uses bison (buffalo) ribs, a Prairie and Rocky Mountain favorite, and a barbecue sauce sweetened with local Colorado honey and brightened with roasted green chiles—common regional ingredients. The ribs are slow‑cooked and finished with high heat or a smoker/grill to get the traditional barbecue bark and smoke flavor associated with Rocky Mountain outdoor cooking.

1. Preheat oven to 275°F (135°C). If using a smoker, set to 225–250°F (107–121°C) with hickory or oak for added smoke.
2. Make the dry rub: in a small bowl combine brown sugar, kosher salt, smoked paprika, cumin, garlic powder, onion powder, cayenne, and black pepper. Rub 1 tbsp (15 ml) olive oil over the ribs, then massage the rub evenly over all sides. Let rest 20–30 minutes at room temperature or refrigerate up to overnight (bring to room temp before cooking).
3. Prepare roasted green chiles (if not using pre-roasted): roast directly over a gas flame or under a broiler until skins are blackened, place in a bowl covered with plastic wrap 10 minutes, then peel, seed and dice.
4. Place ribs bone‑side down in a roasting pan or in the smoker rack. Cover tightly with foil. Cook in the oven for 3–4 hours (or in the smoker 4–5 hours) until meat is tender and pull‑back from the bone is evident (internal temp around 200°F / 93°C for fall‑off-the-bone tenderness).
5. Meanwhile make the sauce: in a medium saucepan combine ketchup, apple cider vinegar, Colorado honey, diced roasted green chiles, Worcestershire, Dijon mustard, and chopped chipotle (if using). Bring to a simmer over medium heat, reduce to low and cook 10–15 minutes until thickened slightly. Stir in butter until melted and smooth. Taste and adjust salt, vinegar or honey for balance.
6. Prepare potatoes: scrub potatoes and pierce several times with a fork. Toss with 2 tbsp (30 ml) vegetable oil and a pinch of salt. Place on a rimmed baking sheet and roast in the oven at 400°F (205°C) for 45–55 minutes until tender and crisp outside. (Can be done while ribs are finishing; timing overlaps.)
7. Prepare charred corn and pepper relish: heat 2 tbsp (30 ml) olive oil in a large cast‑iron skillet or grill pan over high heat. Sear corn ears and red pepper quarters, turning, until deeply charred on all sides (about 8–10 minutes). If using kernels, cook until charred‑brown spots form. Remove peppers, chop into 1/2‑inch pieces and cut kernels off ears. In a bowl combine corn, chopped peppers, lime juice, chopped cilantro, salt and pepper. Keep warm.
8. Finish and glaze ribs: when ribs are tender, remove foil. Increase oven or smoker temp to 425°F (220°C) or transfer ribs to a hot grill. Generously brush ribs with the honey–green‑chile barbecue sauce and return to heat for 8–12 minutes, brushing every 3–4 minutes, until sauce is sticky and caramelized (watch carefully to avoid burning). Alternatively broil 6–8 minutes, rotating and basting once.
9. Rest the ribs 10 minutes after glazing. Slice between bones into individual ribs.
10. To serve: plate 2–3 ribs per person (depending on size), a roasted russet potato split with butter or sour cream, and a generous scoop of charred corn–pepper relish. Spoon extra barbecue sauce on the side and garnish with chopped parsley or additional chopped green chile.
11. Leftovers: cool sauce and ribs and refrigerate up to 3 days; reheat gently and baste to refresh glaze.