These baked wild boar ribs are coated with a sweet and spicy brown sugar spice rub, then baked in the oven low and slow until the meat practically falls of the bone. They are irresistibly meaty, tender, flavorful, and easy to make - everything you crave in a perfect rib recipe!
For more wild boar One of my best ground wild boar recipes is wild boar chili. You absolutely need to try it!
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Wild boar ribs are a carnivore's dream come true! The delicious earthy, lightly sweet taste and tenderness of the meat makes them a must-try for anyone that is a serious fan of ribs... They are similar to farm raised pork ribs in shape and size, but wild boar has a unique flavor that is undeniably irresistible.
Boar is naturally sweet with deep umami-ness. To really highlight these flavors, we first coat the ribs with a simple homemade brown sugar spice rub. I love to use traditional BBQ spices like paprika and dry mustard, plus a bit of cayenne for a tantalizing kick of spicy heat. (Feel free to use as much as you like here, or you can omit the cayenne completely for a mild taste.) Together these pantry staples create a smoky, savory, and sweet rub that perfectly compliments the gaminess of the meat.
No smoker or grill? Not a problem! In this easy recipe the coated ribs are oven baked, so they cook evenly and at just the right low temperature. And once in the oven they are entirely hands off... There is no need to carefully watch, turn, or baste the ribs!
Also try this delicious crock pot ribs recipe, slow cooked to perfection and covered in barbecue sauce.
Before you know it these finger-licking-good ribs are ready to serve with classic barbecue side dishes. Or pair boar with more luxurious sides for a meal that is both casual and refined.
Recipe ingredients
Wild boar ribs. Two racks, cleaned with the silverskin membranes removed. This ensures that the spice rub fully penetrates the meat, and helps the ribs to cook more evenly.
Olive oil. To coat the ribs before adding the sugar and spices. Use a high quality EVOO for the best flavor.
Brown sugar. Enhances the sweet taste of the boar to balance the earthy and spicy seasonings.
Dry rub spices. A vibrant combination of smoked paprika, garlic powder, onion powder, salt and pepper, and dry mustard powder. Add spicy cayenne pepper to taste, if you like.
How to cook wild boar ribs
Its actually pretty easy to make delicious juicy and tender wild boar ribs in the oven, you just need to follow my easy step by step instructions.
Prepare the ribs
Start by thoroughly rinsing the wild boar ribs under cold water. After rinsing, use paper towels to pat them completely dry. This step is important for the seasoning to adhere properly.
Next, focus on the back of the ribs. Carefully remove the thin membrane; this allows the seasoning to penetrate more deeply and ensures the ribs cook evenly without tough patches.
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Apply the rub and bake
In a small bowl, combine your seasonings: brown sugar, smoked paprika, garlic powder, onion powder, salt, black pepper, dry mustard, and a pinch of cayenne pepper. This blend creates a balance of sweet and spicy flavors. Coat the ribs lightly with olive oil - this helps the rub stick to the ribs. Then, generously apply the rub to both sides of the ribs, ensuring every inch is covered for maximum flavor.
Preheat your oven to a low temperature of 300°F. This slow cooking method is key to tender ribs. Place the seasoned ribs in a large baking dish, positioning them so they fit comfortably.
Seal the dish with aluminum foil; this locks in moisture and heat, allowing the ribs to cook evenly and become tender. Bake in the preheated oven for approximately 2 to 2.5 hours. You'll know they're done when the meat is tender and starts to pull away from the bones.
Once out of the oven, let the ribs rest for a few minutes. This resting period is essential as it allows the juices to redistribute throughout the meat, ensuring that every bite is moist and tender.
Side dishes
Cornbread: A sweet and buttery cornbread can balance the robust flavors of the ribs.
Coleslaw: A tangy and crisp coleslaw adds a refreshing contrast to the hearty ribs.
Baked Beans: Smoky and sweet baked beans pair wonderfully with the deep flavors of wild boar.
Grilled Vegetables: Vegetables like zucchini, bell peppers, and asparagus, grilled for a smoky flavor, offer a healthy and colorful side. This copycat longhorn brussel sprouts recipe will also work great with the ribs.
Potato Salad: A creamy potato salad with a hint of mustard or vinegar can complement the ribs' spicy and sweet notes.
Storage suggestions
Store leftover wild boar ribs in an airtight container in the refrigerator for up to 3-4 days. For reheating, preheat your oven to 275°F. Place the ribs in a baking dish, add a splash of water to keep them moist, and cover with foil. Heat for about 20-30 minutes, or until they're warmed through and regain their tenderness.
Frequently asked questions
In this recipe we tightly cover the wild boar ribs with aluminum foil while baking. This locks in moisture, and when oven baking slowly at a low temperature, ensures that the meat stays perfectly juicy.
Yes, wild boar ribs are SO good! If you like traditional pork ribs you are sure to love these... Boar is less fatty but the ribs are about the same size, so you are actually getting more pure meat without so mush suet.
Lean boar meat tastes a bit grassy and nutty, with a light sweetness and deep umami flavor. Imagine a flavor somewhere between a pork and beef rib. In a word: Delicious!
As the granulated brown sugar cooks in the oven, it melts into a liquid that is then able to penetrate the meat. This adds moisture and infuses the ribs with a delicious molasses-like flavor.
Wild game meat is not usually sold at national grocery store chains, and often requires special ordering. Check with a local butcher, or you can easily order from a reputable online retailer. Most will ship frozen ribs directly to your door within a day or two.
Properly cooked boar should be somewhere between 140-150°F, depending on if you like your ribs on the more medium or well-done side. I suggest using an internal meat thermometer to make sure the ribs have reached the ideal temperature.
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Hope you will like this wild boar recipe as much as we do. Rate the recipe if you made it and leave a comment below if you have any questions or suggestion.
Wild Boar Ribs
These wild boar ribs are coated with a sweet and spicy brown sugar spice rub, then baked in the oven low and slow until the meat practically falls of the bone. They are irresistibly meaty, tender, flavorful, and easy to make - everything you crave in a perfect rib recipe!
Ingredients
- 2 racks of wild boar ribs
- olive oil
- 2 tablespoons brown sugar
- 1 tablespoon smoked paprika
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon dry mustard
- ½ teaspoon cayenne pepper (adjust to taste)
Instructions
- Rinse the ribs and pat them dry with paper towels. Remove the membrane from the back of the ribs for better seasoning absorption and to ensure they cook evenly.
- In a small bowl, mix together brown sugar, smoked paprika, garlic powder, onion powder, salt, black pepper, dry mustard, and cayenne pepper to create your rub.
- Brush the ribs lightly with olive oil, then generously apply the dry rub to both sides of the ribs, making sure they are thoroughly coated.
- Set your oven to 300°F.
- Place the seasoned ribs in a large baking dish. Cover the dish tightly with aluminum foil and bake in the preheated oven. Cook for about 2 to 2.5 hours, or until the meat is tender and starts to pull away from the bones.
- Let the ribs rest for a few minutes after removing them from the oven or grill. This allows the juices to redistribute, ensuring the ribs are moist and tender.
Notes
Store leftover wild boar ribs in an airtight container in the refrigerator for up to 3-4 days.
For reheating, preheat your oven to 275°F. Place the ribs in a baking dish, add a splash of water to keep them moist, and cover with foil. Heat for about 20-30 minutes, or until they're warmed through and regain their tenderness.
Nutrition Information:
Yield: 6Amount Per Serving: Calories: 260
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