Daring Outdoors

This Wild Boar BBQ Ribs recipe is more than just a meal; it’s a celebration of the art of grilling. The allure of the grill isn’t just about the smoky flavors and the caramelized glaze, it’s also about the transformation of a raw, wild ingredient into a tender, flavorful dish. It’s about the anticipation that builds as the aroma of smoking meat fills the air, the joy of sharing good food with good company, and the satisfaction of knowing you created this feast from start to finish. So fire up your grill, invite over some friends, and get ready to sink your teeth into these finger-licking good wild boar ribs. After all, isn’t the sharing of a hearty, homemade meal the very essence of hunting and gathering?

Preparation Time: 1 hour
Marination Time: Overnight
Cook Time: 4 hours
Total Time: 17 hours
Servings: 4 to 6

Ingredients:

• 2 racks of wild boar ribs
• Salt and freshly cracked black pepper to taste
• 1/4 cup brown sugar
• 2 tablespoons smoked paprika
• 1 tablespoon cayenne pepper
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 2 cups apple juice
• 2 cups of your favorite barbecue sauce
• 1/4 cup honey
• Wood chips for smoking (Hickory or Applewood)

Instructions:

1. Prepping the Ribs: Begin by patting your wild boar ribs dry with paper towels. You’ll notice a thin, papery membrane on the back of the ribs. This can be tough when cooked, so it’s best to remove it. Use a knife to lift one end of the membrane, then grab it with a paper towel and peel it off. It might require some patience, but your efforts will be rewarded with more tender ribs.
2. Creating the Dry Rub: In a bowl, combine the salt, freshly cracked black pepper, brown sugar, smoked paprika, cayenne pepper, garlic powder, and onion powder. This magical concoction of spices is your dry rub, a powerful blend that will permeate the ribs and infuse them with an intense depth of flavor.
3. Marinating the Ribs: Rub the spice mixture generously over both sides of the ribs, making sure every nook and cranny is coated. Wrap each rack of ribs in plastic wrap or foil, and let them marinate in the refrigerator overnight. As the ribs sit, the salt in the rub will not only flavor the meat, but also tenderize it, making every bite succulent and delicious.
4. Setting up the Grill: While your ribs are marinating, soak your chosen wood chips in water. The next day, drain the wood chips and set them aside. Set up your grill for indirect grilling and preheat to 225°F (107°C). If using a charcoal grill, scatter the soaked wood chips over the coals. If using a gas grill, place the chips in a smoker box or a foil packet poked with holes.
5. The Long, Slow Cook: Remove the ribs from the refrigerator and let them come to room temperature. Place the ribs bone side down in the center of the grate over the drip pan and away from the heat. Cover the grill and smoke the ribs for about 3 to 4 hours, or until the meat is tender and pulls away from the bone.
6. The Secret Ingredient: Every hour, mist or brush the ribs with apple juice. This not only keeps the ribs moist, but also layers on another dimension of flavor.
7. Glazing the Ribs: In a saucepan, combine your favorite barbecue sauce and honey, warming them over medium heat. During the last hour of grilling, start basting the ribs with this delectable barbecue-honey glaze. The glaze will caramelize, giving the ribs a beautifully sticky and shiny exterior.
8. Rest and Serve: Once the ribs are perfectly smoked and glazed, remove them from the grill and let them rest for about 10 minutes. This allows the juices to redistribute throughout the meat.
9. The Final Touch: Cut the ribs between the bones and serve them with a side of the remaining barbecue-honey glaze. Pair your ribs with coleslaw, cornbread, or a heaping helping of baked beans for the ultimate hunter’s feast.