The Best Vension Ribs: Pho Braised Ribs on Pizza
- We Took Cooking by Cut to the Meatgistics Podcast - September 22, 2026
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This recipe transforms wild venison ribs into tender, fall-off-the-bone meat by slow-braising them in a rich pho-style broth, then flips the script entirely by using the shredded meat as a topping for a spicy, Korean-inspired pizza. It’s a wild ride from the slow cooker to the pizza oven, blending big game flavors with international flair.
Prep Time: 20 minutes
Cook Time: 6–8 hours in slow cooker + 5–10 minutes in pizza oven
Total Time: Approximately 6.5 to 8.5 hours
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The Best Vension Ribs: Pho Braised Ribs on Pizza
8-10
servings30
minutes6
hoursKeep the screen of your device on
Ingredients
1-2 racks venison ribs
2-3 Tbsp Harvesting Nature’s Big Game Blend
4 cups Pho stock
4 Tbsp Korean chili paste (gochujang)
16 oz pizza sauce
2 cups shredded mozzarella
2 ea prepared pizza crusts or dough
toppings of choice
Preparation
- Rub the venison ribs with Big Game Blend. For extra depth, sear the ribs in a hot skillet or on a grill to develop a crust.
- Place seasoned ribs in a slow cooker. Pour in enough pho broth to cover or nearly cover the ribs. Cook on low for 6–8 hours until the meat is fork-tender and pulls away from the bone.
- Remove ribs from the broth. Let cool slightly, then pull the meat from the bones. Discard any silver skin or connective tissue. Set the shredded meat aside.
- In a bowl, mix your pizza sauce with gochujang to taste. Start with one tablespoon per ½ cup of sauce and adjust based on heat preference.
- Spread the spicy sauce over the pizza dough. Sprinkle on mozzarella, then add the shredded venison rib meat generously on top. Add your other toppings of choice
- Bake in a hot oven or pizza oven until the crust is golden and the cheese is bubbling and slightly charred.
- Slice, serve, and brace yourself for a flavor mashup that’s smoky, spicy, and deeply satisfying.
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