Native American Buffalo Plate

  • Level: Intermediate
  • Total: 1 hr 25 min
  • Prep: 10 min
  • Cook: 1 hr 15 min
  • Yield: 4 servings
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For the Ribs:

4 cups canola oil

Kosher salt

3 cups chicken stock

1 rack bison back ribs (about 2 pounds), cut into 8 ribs

Freshly ground pepper

1 9.7-ounce jar Mesa Grill Barbecue Sauce (available at

For the Loin:

1 pound bison loin, trimmed

Kosher salt and freshly ground pepper

Kosher salt and freshly ground pepper 

2 to 4 tablespoons Bobby Flay Steak Rub (available at

2 tablespoons canola oil

Green and red chile sauces (at right)

Cilantro leaves, for garnish (optional)


  1. Make the ribs: Heat the canola oil in a large saucepan over high heat until a deep-fry thermometer registers 370 degrees F. Meanwhile, bring a large pot of salted water to a boil over high heat. Bring the chicken stock to a simmer in a medium saucepan over medium heat. Preheat the oven to 450 degrees F. Line a baking sheet with paper towels. 
  2. Put the ribs in the boiling water and cook 10 minutes. Transfer to the paper towel-lined baking sheet to drain for a few seconds. Season both sides of the ribs with salt and pepper, then fry in the hot oil, in batches if necessary, until golden brown, about 5 minutes. 
  3. Pour the hot chicken stock into a small roasting pan and whisk in a few tablespoons of the barbecue sauce. Add the ribs and brush them with more of the barbecue sauce. Transfer to the oven and cook until fall-off-the-bone tender, 30 to 40 minutes, brushing with more sauce every 5 minutes or so. 
  4. Meanwhile, make the bison loin: Season both sides of the loin with salt and pepper and coat one side with the steak rub. 
  5. Heat the canola oil in a medium ovenproof skillet over high heat until it begins to shimmer. Sear the loin, rub-side down, until golden brown, about 2 minutes. Flip and cook 1 more minute. Transfer the skillet to the oven and cook until a thermometer inserted into the center registers 130 degrees F for medium rare, about 20 minutes. Transfer to a cutting board and let rest 5 minutes before slicing into 4 thick pieces. 
  6. Ladle some of the green and red chile sauces side by side on a large dinner plate; top with 1 slice of the loin. Stack 2 ribs on the other side of the plate. Garnish the loin with cilantro, if desired.

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