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Wild Boar Ribs

Wild Boar Ribs with Citrus Brown Sugar Glaze and Herb Butter

This Wild Boar Ribs recipe features tender, oven-roasted ribs glazed with a sweet and tangy citrus brown sugar glaze, complemented by the richness of herb butter. It’s a unique and flavorful dinner dish. Microgreens and fresh herbs garnish the presentation and add a touch of freshness to balance the richness of the ribs.

Ingredients

For the Ribs:

• 2 pounds wild boar ribs
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 teaspoon smoked paprika
• ½ teaspoon garlic powder
• ½ teaspoon cinnamon
• ½ teaspoon ground cloves
• ½ teaspoon ground star anise

For the Citrus Brown Sugar Glaze:

• ½ cup brown sugar
• 2 tablespoons maple syrup
• 2 tablespoons orange juice
• 1 tablespoon lemon juice
• 1 tablespoon lime juice
• 2 tablespoons apple cider vinegar
• 2 tablespoons water

For the Herb Butter:

• ½ cup unsalted butter, softened
• 1 teaspoon Dijon mustard
• 6 stamfresh parsley, finely chopped
• 3 stamfresh cilantro, finely chopped
• 1 small garlic clove, minced
• 1 small shallot, minced
• ¼ teaspoon salt
• ¼ teaspoon black pepper

Optional Toppings:

• 2 tablespoons fried onions
• 1 tablespoon friedgarlic

Instructions

Prepare the Ribs:

  1. Pat the wild boar ribs dry with paper towels.
  2. In a small bowl, mix the olive oil with salt, black pepper, smoked paprika, garlic powder, cinnamon, ground cloves, and ground star anise.
  3. Rub this spice mixture evenly over the ribs, ensuring all sides are coated.

Slow Cook the Ribs:

  1. Preheat your oven to 300°F.
  2. Place the ribs on a wire rack over a foil baking sheet. Cover the ribs tightly with aluminum foil to retain moisture.
  3. Roast for 2 ½ to 3 hours, or until the ribs are tender and the meat easily pulls away from the bone.

Make the Glaze:

  1. While the ribs are cooking, combine the brown sugar, maple syrup, orange juice, lemon juice, lime juice, apple cider vinegar, and water in a small saucepan.
  2. Bring the mixture to a simmer over medium heat and stir until the sugar dissolves.
  3. Cook until the glaze thickens to a syrupy consistency (about 8-10 minutes).

Glaze the Ribs:

  1. Once the ribs are cooked, remove them from the oven and increase the temperature to 425°F.
  2. Brush the glaze generously over the ribs, ensuring they are well coated.
  3. Return the ribs to the oven (uncovered) and roast for 10-15 minutes until the glaze caramelizes.

Make the Herb Butter:

  1. In a small bowl, mix the softened butter, Dijon mustard, ¼ cups finely chopped fresh parsley, two tablespoons finely chopped fresh cilantro, minced garlic, shallot, salt, and black pepper until well combined.
  2. Set aside or refrigerate until ready to serve.

Finish and Serve:

  1. Optionally sprinkle the glazed ribs with fried onions and fried garlic for added crunch and flavor.
  2. Serve the ribs with a dollop of the herb butter on the side or melted over the top.

Tips:

• Moisture Boost: Add a small amount of water or stock to the baking sheet while slow-cooking the ribs to prevent drying.
• Grill Option: Finish the glazed ribs on a grill instead of the oven for extra smokiness.
• Serve with Juicy Grilled Veggies or Corn