Photo by Aimee Wenske

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8 servings

    Wild Boar Ribs
  • ½ celery stalk, chopped
  • 2 carrots, chopped

  • 2 red onions, julienned
  • 10 garlic cloves
  • ½ teaspoon thyme
  • ½ teaspoon black peppercorns

  • 3 bay leaves

  • ½ teaspoon Lonesome Dove Game Rub (recipe follows) or buy here
  • ½ teaspoon cinnamon

  • 15 pounds center cut wild boar ribs
  • Lonesome Dove BBQ sauce (recipe follows) or buy here,Kosher salt to taste
  • Lonesome Dove Game Rub
  • ¼ cup Guajillo chile powder
  • ¼ cup kosher salt
  • 2 tablespoons cumin, ground
  • 1 tablespoon rosemary, finely chopped
  • 1 tablespoon thyme leaves, finely chopped
  • 3 tablespoons black pepper, coarsely ground
  • 1 tablespoon garlic powder,1 tablespoon brown sugar
  • Lonesome Dove BBQ sauce
  • ¼ cup olive oil
  • ½ cup diced white onion
  • ½ cup diced celery
  • ½ cup diced carrots
  • 5 ounces chopped garlic
  • 2 dried ancho chiles
  • 2 cups chicken stock
  • 2 cups thickened veal stock
  • 2 tablespoons brown sugar
  • ½ cup molasses
  • ½ cup white vinegar
  • 2 tablespoons chopped chipotle chiles
  • ½ cup ketchup

Wild Boar Ribs

  1. Preheat oven to 200 degrees. In a large roasting pan, combine all ingredients except barbecue sauce and salt. Fill with pan with water until all ingredients are covered. Cover pan with plastic wrap, then with aluminum foil. Braise until bones easily remove from rib meat, approximately 10 hours.
  2. Transfer ribs onto sheet pan and set aside to cool. Preheat grill to medium high heat. Portion ribs into servings and grill for 5 minutes. Brush ribs with barbecue sauce and season with salt to taste.

Lonesome Dove Game Rub

Combine all ingredients and mix well. Store in an air-tight container.

Lonesome Dove Barbecue Sauce

In a heavy-bottomed sauce pan over high heat, add oil, onion, celery and carrots. As vegetables brown, add garlic and ancho chiles. Reduce heat to medium and cook for 5 minutes, stirring frequently. Stir in remaining ingredients. Bring to a boil, then reduce heat and simmer until reduced by half. Using an immersion blender, puree mixture, then pour through a fine mesh strainer.

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