Exhausted from a stressful day of work, I slowly carry myself toward my open-air Jeep, loosen my tie, unbutton my collar and heave my tired body into the driver’s seat. Before starting the engine, I inhale deeply through my nose to gain energy for the journey home. Surprised at the beautiful aroma entering my brain, I quickly take a deeper breath and verbally acknowledge, “Barbecue chicken!” The delicious scent enters my body and I realize I’ve yet to eat anything today as my stomach growls at my head.

On my drive home, I’m surprised by the many smells floating through each neighborhood. The scent of steak, salmon, hot dogs and garlic meld in my mind to form a delightful menu of dinner possibilities. Now I’m confused, twice as hungry and ready to cook. It is a beautiful summer evening so cooking inside after working all day in an office is not an option. Once at home I decide to light the grill and search the freezer for possibilities.

My eyes discover a package of bison back-ribs and the wheels in my noggin begin to turn. I’m too hungry to wait for the time required to create fall-off-the-bone ribs but, ribs with a bit of a chew sound delicious. I defrost the meat, salt and pepper the ribs, then build a sauce.

Bison is an amazing alternative for dieters who crave the rich taste of beef but must be cautious of fat, cholesterol and calories. Quick ribs and fall-off-the-bone ribs both start the same but end differently. After grilling the quick ribs, the chef can make them fork-tender by wrapping the ribs in foil and placing them in a warm oven (275 degrees) for an additional 2-3 hours.

I prefer my ribs with some chew, but most don’t (but, I must admit the fall-off-the-bone ribs are amazing). Most dieters feel more satisfied when chewing on the meat they consume so try this recipe both ways to see which satisfies most.

2 tablespoons olive oil

4 cloves garlic, minced

1/2 small white onion, diced

1 cup ketchup

1/3 cup molasses

1/3 cup brown sugar

4 tablespoons minced chipotle peppers in adobo sauce

4 tablespoons red wine vinegar

1 tablespoon Worcestershire sauce

Dash salt

Directions

Heat the oil in a saucepan over medium-low heat. Add the garlic and onions and cook for 5 minutes, stirring, being careful not to burn them. Reduce the heat to low. Add the ketchup, molasses, brown sugar, chipotle peppers, vinegar, Worcestershire sauce and salt and stir. Allow to simmer for 20 minutes. Taste after simmering and add whatever ingredient it needs (more spice, more sugar, etc.).

2 pounds bison back-ribs, trimmed of some fat and all silver skin (ensure you leave some fat)

Salt and pepper

Directions

Salt and pepper ribs liberally. Heat gas barbecue, leaving one section off or start a briquette barbecue ensuring there is an indirect heat side. Allow to heat to 500 degrees covered. Place the ribs on the grill, off the heat and grill for 30-minutes, turning the ribs halfway through.

Now it’s time to make the barbecue sauce. Sauce both sides of the ribs, cover with a foil tent off the heat and cook an additional 30 minutes turning the ribs after 15 minutes.

Uncover ribs, re-sauce and place on the fire-side of the grill to caramelize — beware of flare-ups (spritz with a water bottle to extinguish flames) approximately 5 minutes per side.

Now you have to choose. Eat the ribs as they are and enjoy the delicious flavor and chewy texture or finish them in the oven at 275 degrees for an additional 2-3 hours wrapped in foil and enjoy them as they fall off the bone. Serve on top of polenta, couscous or jasmine rice. The choice is yours.

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Send comments or other suggestions to William Rutherford at bprutherford@hotmail.com or visit pensiveparenting.com.