...I'm a venison lover....but, ribs?? Deer fat is a tallow like mutton fat. It tends to stick to the roof of your mouth...
I boil them in the oven in a roasting pot. When they start to get tender after a couple of hours, pour out all of the old water and add fresh water and some seasonings. The fat gets boiled off and you are basically just pouring it out. I use the same technique for the shoulders and the hind quarters.
We make a lot of sausage which is my favorite use of venison, but give this a try. you won't be disappointed.
Maybe it is just Colorado Mule Deer because that is where I go to get them!
I live in CA and we have blacktail here, and in the area I live in it is a blacktail and mule deer mix. However, the food they eat kind of makes a gamy flavor if something isn't done, especially the ones that live in the low areas(below 5,000 feet) and eat acorns. The deer that live at 5,000 ft. and above usually have a superior flavor.
I like all these recipes, some of which I haven't tried and will make sure I try those next deer season. Hopefully I am going to make it to Colorado again this year.
Good eating to you all!