The best Wild boar recipe is one of the most delicious wild game animals in the United States. Fortunately for hunters, feral hogs are plentiful and even considered invasive in the southern states. So invasive in fact, that in Florida, you don’t even need a hunting license to hunt wild hogs.
Wild boar are not native to America. The hogs are said to have been introduced to Florida by Spanish explorer Hernando DeSoto around 1539. The wild pigs are omnivores, but primarily eat roots by digging with their tusks and snouts. This diet, combined with their voracious appetite, can wreak havoc on farms, gardens, and grassy yards. This is why hunters are given free reign over the pigs in the southern states like the Carolinas.
If you have been hog hunting and saw some success, you are likely looking for a good wild boar bbq ribs recipe. This recipe has been tried and tested throughout the years. It is easy to make, yet will keep your friends and family begging for more.
If your mouth is watering now and you don’t have a wild hog, then try it out on some store-bought, pork spare ribs–it works equally well for those too.
Wild Boar BBQ Ribs Ingredients
- 2 full racks of wild boar ribs (roughly 4 ½ pounds)
- ¾ cup light brown sugar
- 1 tablespoon paprika
- 1 tablespoon garlic powder
- 1 teaspoon salt
- 1 teaspoon fresh ground black pepper
- ½ teaspoon red pepper flakes
- ¼ teaspoon cayenne pepper
- liquid smoke
- Sweet and Spicy barbecue sauce
Preheat oven to 300°
To make the dry rub, thoroughly mix the brown sugar, paprika, garlic powder, ground red pepper, salt, black pepper, red pepper flakes, and cayenne pepper in a small bowl.
Place the wild boar ribs on a cutting board and remove the thin membrane that lies on the bone side of the ribs. The round edge of a kitchen spoon may aid in this step.
Cut the rib racks in half to make them easier to work with.
Lay out three sheets of tin foil and place a half rack on top.
Douse each side of the racks with about a half teaspoon of liquid smoke and then massage each side with about a tablespoon of the dry rub.
Cover the ribs with three more layers of tin foil, and fold the edges to make a tight seal.
Place tin foil-wrapped ribs in the oven to bake for 2 hours.
After 2 hours, remove the rib racks from the tin foil and slice them between each bone to make individual servings.
Place the individual ribs on a tin foil-lined baking pan and douse the ribs with a generous layer of the barbecue sauce.
Turn the oven to broil and place the ribs back in the oven on the highest rack for approximately 7 minutes, or until barbecue sauce begins to caramelize and burn.
Voilà! The best tasting wild boar BBQ ribs you’ll ever have.
Note: a grill works equally well for this method. Simply heat the grill to 300 degrees, place the tin-foil-wrapped-ribs right on the grill, and close the lid for two hours. Then, instead of broiling the ribs, place them directly on the grill to caramelize the barbecue sauce.