Begin by rinsing the venison ribs under cold water and pat them dry with paper towels.

Trim excess fat and silver skin from the ribs to enhance tenderness and flavor absorption.

In a mixing bowl, combine brown sugar, paprika, garlic powder, onion powder, black pepper, and salt. Stir well to create a marinade.

Place the venison ribs in a shallow dish or resealable plastic bag and pour the marinade over them, ensuring the meat is thoroughly coated.

Seal the dish or bag and refrigerate overnight, allowing the flavors to meld and permeate the venison.

Place marinated ribs into a baking sheet and bake for 3-4 hours at 250 degrees. Wrap in foil for the first 2 hours and remove during the last 2 hours.

In a wide saucepan, sauté all 6 cloves of minced garlic in olive oil. Add Sweet Baby Rays to pan, and add paprika, black pepper, garlic powder, onion powder and stir.

Once the sauce is heated and mildly bubbling, add the stone fruit preserve and whiskey to the sauce. Reduce the heat to a simmer until the jelly has fully incorporated into the BBQ sauce. Set aside and allow to cool.

Preheat your grill to medium-high heat (around 300-350°F) and lightly oil the grates to prevent sticking.

Grill the venison ribs for about 8-10 minutes per side, depending on the thickness of the meat.

As the venison ribs near completion, brush them generously with BBQ sauce during the last 5 minutes of grilling on each side.

Once the venison ribs are beautifully glazed and cooked to your desired level of doneness, remove them from the grill.

Let the ribs rest for a few minutes, allowing the juices to redistribute within the meat, ensuring tenderness and flavor with every bite.

Garnish with chopped parsley and serve hot.