Korean marinades and other Asian flavors such as teriyaki go extremely well with wild game. I know hunters who trim the meat from the rib cages and leave the bones in the field. To me, that wastes one of the most flavorful and fun parts of a deer, elk, goat, antelope, or moose. Here is one of my favorite preparations for wild game ribs.
Preparation
First, I cut the ribs into about 12-inch lengths. For smaller game, I leave two or three ribs connected, and for larger game like moose, I divide the ribs into single ribs.
I prepare the ribs by trimming and discarding all blood and large sections of fat. Next, I soak the ribs in salt water overnight to extract the blood. Pat them dry and you're ready for the marinade.
Place the ribs or rib sections in a crockery or glass bowl and cover with this marinade:
Marinade
2 cloves of garlic, chopped and crushed
½ cup of soy sauce
¼ cup of sesame oil (vegetable oil will do, but sesame is better)
2 tablespoons chopped fresh ginger
3 tablespoons of brown sugar
2 tablespoons of apple cider vinegar
2 teaspoons of sesame seeds
2 teaspoons of black pepper
6 scallions or green onions, chopped fine
Place the dish in the refrigerator overnight. Stir the ribs occasionally to cover the meat evenly.
Grilling
Place the ribs or rib sections on a medium-hot grill for about eight to ten minutes on each side, depending on the thickness of the meat. I like to add trimmed green onions or asparagus to the grill when I flip the meat. (Brush them with a 50/50 mixture of oil and soy sauce before grilling.)
You can trim the meat from the bones with a knife as you eat, or put on your barbarian hat and eat them with your hands.
The meal goes well with steamed white rice. For you barbarians, a fork is handy for the rice.