Native American Meat Platter

Ingredients:

Ribs

• 1 bison rib rack (about 0.9 kg), cut into 8 ribs
• 4 tbsp. rapeseed oil
• 3 cups chicken broth
• 1 can (275 g) Mesa BBQ sauce, recipe below

Fillet

• 450 g bison fillet, trimmed
• 2 - 4 tbsp Bobby Flay's Dry Steak Marinade
• 2 tbsp. l. rapeseed oil
• Red and green chili sauces
• Coriander leaves, for serving (optional)

Mesa BBQ Sauce

• 2 tbsp. l. rapeseed oil (canola)
• 1 large Spanish onion, coarsely chopped
• 5 cloves garlic, coarsely chopped
• 3 cups canned plum tomatoes in their own juice, pureed
• 1 cup of water
• 1/4 cup ketchup
• 1/4 cup red wine vinegar
• 1/4 cup Worcestershire sauce
• 3 tablespoons Dijon mustard
• 3 tablespoons dark brown sugar
• 2 tablespoons of honey
• 1/4 cup molasses
• 3 tablespoons ground ancho pepper
• 3 tablespoons ground pasilla pepper
• 2 tablespoons chipotle peppers in adobo sauce, pureed

Preparation:

1. In a large saucepan, heat the canola oil over high heat until it reaches 180°C (350°F) on a deep-fry thermometer. Meanwhile, in a large saucepan, bring salted water to a boil over high heat. In a medium saucepan, bring the chicken broth to a boil over medium heat. Preheat the oven to 230°C (450°F). Line a baking sheet with paper towels.
2. Prepare the ribsPlace the ribs in boiling water and cook for 10 minutes. Transfer to a parchment-lined baking sheet to drain. Season both sides with salt and black pepper, then fry in hot oil, working in batches if necessary, until golden brown, about 5 minutes.
3. Pour hot chicken broth into a small Dutch oven and stir in a few tablespoons of barbecue sauce. Add the ribs and brush them with barbecue sauce. Transfer to the oven and bake until the meat is falling off the bone, 30-40 minutes, brushing with sauce about every 5 minutes.
4. Prepare the bison tenderloin: Meanwhile, sprinkle the fillet on both sides with salt and black pepper and coat one side dry marinade for steak.
5. In a medium ovenproof skillet, heat the canola oil over high heat until shimmering. Add the meat, seasoning side down, and cook until golden brown, about 2 minutes.
6. Flip and cook for another 1 minute. Transfer the skillet to the oven and bake until a thermometer inserted into the center of the meat registers 135°F (54°C), or until medium-rare, about 20 minutes. Transfer to a cutting board and let rest for 5 minutes, then cut the fillet into 4 thick slices.
7. Pour a little red and green chili sauce onto a plate and top with 1 slice of sirloin. Place 2 spare ribs on the other side of the plate. Garnish with cilantro, if desired.

8. Mesa BBQ Sauce

   
   Heat the oil in a medium heavy-bottomed saucepan over medium-high heat. Add the onion and cook until softened, 3–4 minutes. Add the garlic and cook for 1 minute. Add the tomatoes and water. Bring to a boil and simmer for 10 minutes. Add the remaining ingredients and simmer for another 30–40 minutes, stirring occasionally, until the sauce thickens.
   
   Transfer everything to a food processor and blend until smooth, season with salt and pepper to taste. Transfer to a bowl and let cool at room temperature. The sauce can be stored in the refrigerator for up to 1 week in a tightly sealed container.