Deer: Venison Ribs! Prepare your Ribs: Cover your ribs with vinegar, give them a good rub and let it sit on them overnight. The vinegar breaks down the meat a bit and helps the rub stick. Drain off any excess vinegar. Smother your ribs with brown sugar and the sauce of your choice. Add beer (or water) to pan to cover ribs. Cook 'em Slow! Cover the roasting pan with foil and slow cook them at around 180-200º for 4-5 hours, or until the meat is falling off the bone. First, I soaked my ribs were in vinegar and allowed them to sit overnight. The next day I smothered them in brown sugar. Then I slathered some of my chili sauce over them. And drowned them in beer. Lookin' good! The meat should just fall off the bone as you run a knife across itperfect! Delicious, savory and tender venison rib meat. Venison served with rice and fresh carrots & onions from the garden. Delicious!