Wild Boar BBQ Spare Ribs
Description: Cooking boar ribs is similar to cooking pork ribs. The major difference is that boar ribs are significantly leaner than pork ribs, so you need to take some extra steps to ensure that the meat is tender and flavorful
- 4-4.5 lb wild boar spareribs (4 slabs), rinsed & patted dry
- 3/4 cup brown sugar
- 2 tablespoons chili powder
- 2 1/2 teaspoons salt
- 2 teaspoons garlic powder
- 1/4 teaspoon ground gloves
- 1/2 teaspoon ground cinnamon
- 2 teaspoons mild or hot (smoked Spanish) paprika
- 1 tablespoon cider vinegar or sherry
Preparation: Heat oven to 200 degrees F. In a mixing bowl, combine the brown sugar, chili powder , salt, garlic powder, cloves and cinnamon; . Place each slab of ribs on a piece of foil large enough to fold into a packet. Sprinkle spice rub over the ribs, patting it in generously on all sides. Turn the ribs meat side down and tightly fold the foil to make sealed packets.
Cooking: Put a rack on a baking sheet (need two racks and two sheets; and place it in the oven. Bake for 4 hours at 200 degrees F, then reduce the temperature to 175 degrees F for another two hours or until a fork easily penetrates the meat. Open each packet carefully and pour the accumulated juices into a saucepan. Boil the juices and reduce them by half, at which point you will have a syrupy sauce that easily coats a spoon. Stir in Spanish paprika and cider vinegar or sherry.
Serving: Remove the ribs from the foil and either coat them with the sauce or serve the sauce alongside the ribs.