To make the bones remove easier, remove the thin membrane on the inside of the ribs using a paring knife. This step is optional but useful to know and worth doing if you can.
Put a sheet of parchment large enough to wrap the ribs stacked 2-3 high on a work surface, wrap snugly in parchment like a package, then repeat with a sheet of foil. Put the packets on a baking sheet and bake/steam in the oven for 3hours at 250 F or until the bones move easily from the meat.
Remove the pan from the oven, wrap the hot packet in clingfilm tightly, then allow to cool until you can handle it, removing the bones while the ribs are still warm. Stack the ribs on top of each other, then wrap in clingfilm again.
Put the wrapped ribs into a dish to catch any drips, then weight down with a heavy object to compress and help them set, refrigerating overnight or until very firm, at least 2-3 hours.
After the ribs are chilled, remove them from the cling film and cut/portion into serving sized pieces for whatever you like. They can also be frozen.
To make the McVeni
Cut the chilled ribs into squares that can fit on a bun. Put the rib squares into a pan, topping them with a layer of your favorite barbecue sauce, adding a layer of water and a couple spoonfuls of extra sauce to the bottom of the pan to help keep the venison wet.
Heat the pan, preferably covered (you can bake it too) basting occasionally until the sauce is thick and the meat is hot. Meanwhile, cut some white buns in half (think soft, relatively cheap white bun here) butter the cut sides, griddle them until golden and reserve, toasted side up.
To serve, put a slice of square cheese of questionable origin on top of each square of McBambi, put a lid on the pan, relaxing the sauce in the pan with a splash of water if it looks dry.
Cover and cook to steam the cheese until nicely melted and filthy looking. Put each square of rib on a toasted bun, top with dried ramps that have been rehydrated in cool water for 20 minutes, along with thin slices of bread and butter pickles cut the long way. Serve.