Buffalo fish and ribs make for one hardy dinner. Cooking these two savory dishes for the same meal will take some planning and preparation. Not to fear – they are both relatively easy recipes, and you just need to plan accordingly. Given that the cooking time for the ribs is about three hours, you should prepare them first and allowed them to rest while you prepare the buffalo fish. A common misconception about buffalo fish is that they are some form of fish slathered in Buffalo sauce. This is not the case. Buffalo fish, often mistaken for carp, are common freshwater fish found in North American rivers and streams.
Preheat the oven to 350 degrees Fahrenheit.
Combine sliced onions, ketchup, water, salt, Worcestershire sauce, vinegar, brown sugar, and mustard in a large mixing bowl.
Heat 2 tbsp. of olive oil in a large, oven-safe skillet or roasting pan at medium-high.
Lay the ribs in the skillet or roasting pan and sear until both sides are browned -- about three minutes on each side.
Remove the skillet or roasting pan from the heat and add pour approximately half of the sauce mixture over the ribs.
Place the skillet or roasting pan in the oven and bake for three hours. Every 20 minutes or so, turn the ribs and baste with the remaining sauce in the mixing bowl.
Remove the ribs from the oven, baste them with any remaining sauce and allow them to rest for at least 10 minutes.
Turn up the oven to 400 degrees Fahrenheit.
In a large skillet or sauté pan, heat 1 tbsp. of the olive oil and 2 tbsp. of butter at medium-high.
As the butter begins to foam, add the sliced red onions and season with salt and pepper. Cook the onions until translucent, approximately 10 minutes, and then set them aside.
Letter-fold a 2-foot sheet of aluminum foil so the ends meet in the middle. After folding, open the ends again and place the sheet on a baking sheet.
Pour 1 tbsp. of olive oil on the center of the sheet. Then place the buffalo fish on top of the oil.
Pour the sautéed onions over the buffalo fish and fold the ends of the foil sheet over the fish and onions. Crimp the edges to prevent any oil or juices from spilling out onto the baking sheet.
Place the fish in the oven and cook for one hour.
Check the fish to make sure it is done. It should flake easily when you prod it with a fork.
Remove from the foil and serve along with the ribs.
Wash all preparation surfaces and tools with soap and warm water after handling raw pork and fish.