Wednesday, April 20, 2011

Wild Boar Ribs

A couple of months ago I ordered up some wild boar bacon from Buffalo Gal here in Minnesota. My family went crazy over the rich, full flavor of this bacon. Because the bacon purchase had triggered a family discussion of perhaps buying me a larger pedestal, I decided to buy some more Buffalo Gal products. I ordered up bison brats, bison flank steak and some wild boar ribs.

Yesterday I decided to cook up the ribs. I was simply going to use my recipe for oven-roasted baby-back ribs...until I opened the package of ribs up. They were incredibly lean, with no fat. If I oven roasted them I would end up with roasted bones and wild boar jerky. Meat this lean had to be braised. So that's what I did and they turned out great. The recipe below serves four. See the links at the bottom of the page if you want to purchase any of the products.

For The Ribs
2 racks of wild boar ribs
4 heaping tablespoons Dijon mustard
1 bottle of Famous Dave's Rib Rub (5.5 ounces)
Aluminum foil

For The Braising Liquid
12 oz beer
4 tablespoons Worcestershire sauce

  1. Preheat oven to 250 degrees
  2. Lay out 2 oversize pieces of aluminum foil that will completely enclose the rib rack when folded back over the ribs.
  3. Place one rib rack on each piece of foil, silver skin side down. Pat racks dry with paper towels.
  4. Put two heaping tablespoons of Dijon mustard on each rib rack. Use your hand to smear the mustard to coat the entire top of ribs.
  5. Sprinkle Famous Dave's Rib Rub generously over the mustard to fully coat the ribs.
  6. Fold the 4 sides of the foil up around the ribs to hold the braising liquid.
  7. Pour 6 ounces of beer under each rib rack. Then add 2 tablespoons of Worcestershire to the beer in each foil packet.
  8. Fold the foil tightly around the ribs, crimping the ends to ensure no moisture escapes.
  9. Place the ribs on a baking sheet and place them in the oven for 2 hours.
  10. After 2 hours, remove ribs from oven and remove foil packets from the baking sheet.
  11. Turn on broiler and move cooking rack to highest position.
  12. Remove ribs from foil packet (be careful, steam will be very hot). Place ribs back on cooking rack, mustard side up, and put under broiler for 3-5 minutes, until ribs are browned.
  13. Slice between each rib and serve ribs on a platter.
Wine pairing: Zinfandel

Wild boar ribs:
Famous Dave's Rib Rub:

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