Honey-Orange Bison Back Ribs

Simmer the Ribs: Place bison back ribs in a 4- to 6-quart pot. Cover completely with cold water. Bring to a boil over high heat, then reduce heat to low. Simmer, covered, for 1 hour, or until the ribs are very tender but not falling apart. Drain well and let cool for about 30 minutes. (1 hour 30 minutes)

Marinate: Place the cooled bison back ribs in a large resealable plastic bag set in a shallow dish. In a large bowl, whisk together the chili sauce, orange juice, orange zest, onion, cider vinegar, honey, garlic, salt, and pepper. Pour 3 cups of the marinade over the bison back ribs in the bag. Seal the bag, removing as much air as possible. Marinate in the refrigerator for at least 4 hours, or preferably overnight (up to 24 hours), turning the bag occasionally to ensure even marinating. Reserve the remaining marinade; cover and chill until needed. (4 hours)

Grill the Ribs: Prepare a charcoal grill with preheated coals arranged around a drip pan for indirect cooking. Alternatively, preheat a gas grill to medium-high heat and adjust for indirect grilling. Drain the bison back ribs, reserving the marinade used for marinating. Place the ribs on the grill rack over the drip pan (or in the indirect heat zone). Cover the grill and cook for 15 to 20 minutes, or until heated through and slightly caramelized, brushing once or twice with some of the reserved marinade during the last few minutes of grilling. Discard any remaining marinade that has been used for brushing. (20 minutes)

Make the Sauce: While the ribs are grilling, place the reserved marinade (that was NOT used for marinating or brushing) in a medium saucepan. Bring to a boil over medium heat, then reduce heat to low and simmer gently, uncovered, for 10 minutes, or until slightly thickened. (10 minutes)

Serve: Remove the grilled bison back ribs from the grill and let rest for a few minutes. Serve hot, with the simmered honey-orange sauce on the side for drizzling or dipping.