Native American Buffalo Plate

• 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 bobbyflay.com)
• 1 pound bison loin, trimmed
• Kosher salt and freshly ground pepper
• 2 to 4 tablespoons Bobby Flay Steak Rub (available at bobbyflay.com)
• 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.
2. Bring the chicken stock to a simmer in a medium saucepan over medium heat.
3. Preheat the oven to 450 degrees F. Line a baking sheet with paper towels.
4. Put the ribs in the boiling water and cook 10 minutes.
5. Transfer to the paper towel-lined baking sheet to drain for a few seconds.
6. 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.
7. Pour the hot chicken stock into a small roasting pan and whisk in a few tablespoons of the barbecue sauce.
8. Add the ribs and brush them with more of the barbecue sauce.
9. 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.
10. Meanwhile, make the bison loin: Season both sides of the loin with salt and pepper and coat one side with the steak rub.
11. Heat the canola oil in a medium ovenproof skillet over high heat until it begins to shimmer.
12. Sear the loin, rub-side down, until golden brown, about 2 minutes.
13. Flip and cook 1 more minute.
14. 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.
15. Transfer to a cutting board and let rest 5 minutes before slicing into 4 thick pieces.
16. Ladle some of the green and red chile sauces side by side on a large dinner plate; top with 1 slice of the loin.
17. Stack 2 ribs on the other side of the plate.
18. Garnish the loin with cilantro, if desired.

canola oil, kosher salt, chicken stock, rack bison back ribs, freshly ground pepper, barbecue sauce, bison loin, kosher salt, rub, canola oil, cilantro

Taken from www.foodnetwork.com/recipes/bobby-flay/native-american-buffalo-plate-recipe.html (may not work)