A recipe from Jose Souto's book 'Venison' featured on Scala Radio

Step-by-step

1. Place all the ingredients apart from the chicken stock in a bowl and mix well.
2. To prepare the ribs for barbecue, cut a straight line along the bottom of the ribs with a sharp knife. Taking a bone, saw cut along the line through the ribs and remove the bottom of the ribs. The bone can be retained to enrich stocks and sauces.
3. Using a pastry brush, paint the BBQ sauce all over the ribs on both sides.
4. Take a clean bin bag and fold out the top of the bag so that you can see the bottom. Place the ribs in the bag and pour over the rest of the marinade. Wash your hands and then unfold the rolled top end of the bag and tie a knot in it.
5. Leave the ribs to marinate overnight in the fridge.
6. The following day place the ribs in a heat-proof dish large enough to take them lying down in a single layer.
7. Tip the remaining marinade into a separate bowl, add the chicken stock, mix well and pour over the ribs, ensuring they are well covered in liquid. Bring to the boil then transfer to the oven and cook for 1¾ to 2½ hours at 160°C or until the meat is tender.
8. Remove the ribs from the sauce and allow to cool. Meanwhile strain the sauce and simmer to reduce to a thick coating consistency.
9. Once the ribs are cold, cut into 3-bone portions then dip or coat with sauce before placing in the oven or on a BBQ to reheat.
   Delicious with chips!