Antelope Spare Ribs (Sous Vide)

My love of cooking wild game meats is what led me to the sous vide method many years ago. I have prepared everything from beaver to camel using my sous vide device. Antelope meat is not new to me as I have tried tenderloin and steaks that were sent to me by friends of mine who hunt.In this digital era it has become much easier to obtain game meats through online ordering without having the need to hunt. I was browsing the website Steaks & Game  I came across antelope spare ribs, which were very affordable and I decided to give them a try. It also gave me an opportunity to use my new Vesta Imersa Expert! The first thing I noticed about the ribs is that there was really a lot of tough exterior membrane that needed to me trimmed from the meat, which was a lot of work. The meat itself is a deep red in color and lean. I decided to cook the ribs to a temperature that would produce a traditional texture for ribs 158F/70C  (that fall off the bone goodness). I also prepared a flavorful homemade BBQ sauce to drizzle the ribs with. Nilgai antelope flavor is comparable to venison, it is mild and takes on seasonings very well. The tenderness achieved cooking these ribs sous vide is unmatched and I highly recommend giving antelope ribs a try! Return to this blog and tell me what you think!

You want more great news? I have teamed up with Vesta Precision to give a sous vide device to one lucky cook! Win your very own immersion circulator, Vesta Precision’s Imersa Elite! All you need to do is sign up HERE for your chance to win, Good Luck! Contest ends Sunday April 26, 2020.

Order Antelope Ribs or other goodies HERE Use the code GourmetDeconstructed for a 10% discount!



5 lbs Steaks & Game antelope spare ribs
2 tablespoons Montreal steak seasoning
2 tablespoons olive oil
Sous vide equipment (Vesta device, vacuum sealer, bags etc…)

BBQ Sauce

1 cup tomato sauce
1 cup ketchup
2/3 cup brown sugar
¼ cup unsulphured molasses
2/3 cup red wine vinegar
2 teaspoons liquid smoke, flavor of your choice
1 teaspoon chili powder
1 teaspoon ground mustard
½ teaspoon paprika
½ teaspoon salt
½ teaspoon onion powder
½ teaspoon garlic powder
½ teaspoon cayenne pepper
½ teaspoon black pepper
1/8 teaspoon cinnamon


Preheat the water bath to 158F/70C. Drizzle the olive oil onto the ribs and rub until fully coated. Season the ribs with the Montreal seasoning and vacuum seal. Place into the water bath for 24 hours. In the last hour of cooking, mix all of the BBQ sauce ingredients into a small saucepan. Mix well and simmer over low heat for 15-20 minutes or until the mixture thickens. Remove it from the heat, cover, and set aside. Heat your broiler to high and remove the ribs from the vacuum bags and dry with paper towels. Place the ribs under the broiler for 3-4 minutes per side until a nice crust forms. As an alternative, you can sear the ribs in a cast iron skillet over high heat or toss them on a hot grill to finish them. Brush the antelope with BBQ sauce and serve with the side dishes of your choice.

Win a Vesta Precision Imersa Elite!



About Chef Justice Stewart

I am a former construction worker turned chef from NYC that will educate the average cook on how to prepare restaurant quality meals. Please Subscribe to this blog to enjoy some wonderful recipes and tips.

Posted on April 20, 2020, in sous vide, Wild Game and tagged , , , , , , , , , , , , , , . Bookmark the permalink. 2 Comments.

  1. m.handelman m.handelman

    Dear Chef, I pre-ordered your cookbook and have found some good ideas in it, so thanks for that. I had a problem figuring out how to enter for the draw, did I miss something or is that a glitch? Mostly why I writing though, is to tell you this: I'm a lawyer and when I got your email, I thought it was a judge I didn't know.  I read it as Chief Justice… Stay safe. MH


  2. Good stuff as usual, Chef!


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