Recipe by chad & nikki
"Foolproof method for a tasty part of the deer many hunters ignore."
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apple cider vinegar
1 (12 fluid ounce) bottle
celery ribs, chopped
chopped red bell peppers
Salt and pepper, to taste
Great recipe. The only change was the use of a Memphis Rib Rub in lieu of the cajun seasoning. Otherwise, I followed the recipe exactly and the ribs turned out great!
Great recipe. I followed the recipe as stated, but added half of a banana pepper to give it a kick and would strongly suggest doing this for anyone else thinking of trying these. I also added Lawry's seasoning salt to the ribs which added flavor. One thing I would do differently is use some type of rib-rub because they came out a little dry. Other than that no complaints.
I used chops as I did not get ribs from my deer. I can only imagine how amazing the ribs would be. The chops were pretty good. The apple vinegar adds a nice tartness to the vegetables and meat. Not bad, would like to do this again with the ribs. Also next time I will probably substitute the oven for the slow cooker.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 86
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