Barbecued venison ribs

I love barbecued spare ribs. Pork can be very fatty however, so here is a recipe using venison ribs. These can be finished in the oven or on a BBQ and if you go for the latter, be careful they do not burn.

To sous vide, marinate the ribs in a vac pack then double bag them and cook overnight at 74°C. Then chill and baste in the oven to glaze.