Saturday, May 21, 2016

Wild Boar Ribs

Yep, that's my big ole wood pit smoker, but it only gets used in the summer these days

      I used this recipe last year with my first hog and it turned out very well.  Thanks again to my sister, Debby for being my 'Guinea Pig' (unintended pun) for this recipe.  As I have said before I have found wild boar to be good meat as long as it seasoned, brined, or injected correctly.  This is a two step process consisting of a slow simmer of the ribs in a brine consisting of apple cider vinegar and chicken broth that significantly tenderizes the ribs before the rub. The second day consists of finishing off the ribs either on the smoker or in the oven before serving.  Notice that the rub can be prepared the day before cooking and let stand overnight.  I only used the half the boar ribs and did cut the rack of ribs in half horizontally which resulted in more of a baby back size. 

 1/3 brown Sugar
 1 tablespoon Hungarian Paprika
 1 tablespoon Kosher Salt
 1 T Crushed Red Pepper Flakes(through Coffee Grinder)
 1 teaspoon Table Grind Black Pepper
 1 tablespoon Granulated Sugar
 1 tablespoon Garlic Powder
 1 tablespoon Garlic Salt
¼ cup Extra Virgin Olive Oil
 Combine all Dry Rub Ingredients & Mix Well. Let stand overnight.
Ribs cut to desired length and rub ingredients ready to mix

 1 Gallon Low Sodium Chicken Stock
 2 cups Apple Cider Vinegar
 1/2 Onion cut in 1/2
 3 stalks Celery
 2 Jumbo Carrots Cut in Three Pieces
Prepare brine ingredients in large stock pot and bring to a boil.  Place ribs in pot, reduce heat to low, cover, and simmer for 1.5 hours.  Ribs should be done, but NOT FALLING OFF THE BONE. 
Remove Ribs from stock & cool to room temperature then strain left over liquid, reserve.

After ribs cool, rub with oil/seasoning mixture on both sides.  Stack ribs on top of each other.  Wrap tight with plastic wrap and refrigerate for 12 hours.

Place ribs either in oven @ 250 or smoker for 60-90 minutes just to rewarm.  If you choose a smoker I would recommend apple wood for about 2 hours.  It makes a nice finish. 
Serve with your choice of sides, but ribs are NEVER BAD with Cole Slaw and Baked Beans and a side dollop of my BBQ sauce.

"You don't need a silver fork to eat good food"
                                           Paul Prudhomme

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