Ingredients:

4 lbs elk ribs
6 tbsp bacon drippings
6 tbsp butter
1 small onion, chopped fine
1/2 cup cider vinegar
2 tbsp worcestershire sauce
1/3 tsp salt
1 tsp freshly ground black pepper

Preparations:

1. Trim the outer fat from the ribs, and put in a large pot with enough water to cover. Bring to a boil, then lower the heat and simmer 25-30 minutes until the most of the fat is rendered.

2. While the ribs parboil, make the sauce.  In a medium-sized saucepan, melt the bacon drippings and butter over medium heat, then add the onion, vinegar, worcertershire sauce, salt and pepper. Raise the heat until the mixture comes to a light boil, then lower the heat and simmer 10-15 minutes, until the sauce is a shiny liquid.  Set aside until you are ready to cook.

Directions:

1. Preheat grill and turn down to a high heat. Dip the ribs in the barbecue sauce and place them on the grill.

2. Starting with the meaty side down, barbecue hot,  7 minutes on each side. Wipe with  more sauce when you turn the  ribs, then again just before you take them off the grill.