Recipe for Wild Boar Ribs with Gin BBQ Sauce
Ribs are delightful, saucy, spicy, sweet and sticky. They’re the embodiment of summer barbecue. This recipe for Wild Boar Ribs with Gin BBQ Sauce will take your rib game and send it to new levels of awesomeness. Pairing well with warm and earthy spices, the gamey taste of wild boar comes to life when you use cinnamon, allspice and juniper. The savory rub infuses the ribs with deep flavors and would be delightful alone, but when paired with the sweet and sticky Gin (juniper) BBQ sauce, it all comes together for a symphony of flavor. Wild boar ribs are much thinner than pork ribs, so they will cook faster and need less salt. They may be a little less meaty, but they make up for it with delightful and tender bites. Try adding a little cherry or apricot wood to your grill while cooking for an even tastier experience.
Recipe for Wild Boar Ribs with Gin BBQ Sauce
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- 2 racks wild boar ribs
- 2 tsp. (6 g) kosher salt
- 2 tsp. (2 g) freshly ground pepper
- 2 tsp. (3 g) garlic powder
- 1 tbsp. (8 g) ground cinnamon
- 2 tsp. (2 g) ground allspice
- 1 tbsp. (2 g) oregano
- Cherry or apple or apricot for smoking
Gin BBQ Sauce
- ¾ cup (175 ml) good gin - plain, juniper-forward, we used Ungava
- 1½ cups (350 ml) ketchup
- ¼ cup (59 ml) pineapple or apple juice
- 2 tbsp. (13 g) brown sugar
- 1 tbsp. (8 g) ground cinnamon
- Chili powder to taste
- Salt and pepper to taste
- At least an hour before you are ready to cook, combine the salt, pepper, garlic powder, cinnamon, allspice, and oregano. Remove the membrane from the back of the ribs and then season both sides with the spice mixture. Set the ribs onto a rack over a baking sheet and set in the fridge.
- When you are ready to cook, preheat the barbecue to 300°F (149°C) using the rear or bottom burners.
- Thread the ribs onto a spit rod, securing them in place with the rotisserie forks. Place the spit rod onto the grill and turn the motor on. If you don’t have a rotisserie, you can cook the ribs directly on the cooking grids, just remember to turn the burners below the ribs off. Cook the ribs slowly for at least 30 minutes until they’ve reached an internal temperature of 165°F (74°C). Feel free to add a hint of smoke by using cherry or apricot wood. Learn more about how easy it is to smoke on a gas barbecue.
- Use the side burner of your grill or your stovetop to make the sauce once the ribs have been cooking for about 25 minutes. Bring the Gin, ketchup, pineapple juice, brown sugar, and cinnamon to a simmer. After 15 minutes, give it a taste and season to your preference with salt, pepper, and chili.
- When the sauce has thickened, brush the ribs thoroughly, every 2 to 3 minutes until every surface is glazed and the sauce has begun to caramelize to the ribs. They will be perfectly done when they reach an internal temperature of around 200°F (93°C).
- Carefully remove the ribs from the grill and slice between each bone. Serve with a fresh salad and extra sauce.
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Happy Grilling!
Season the ribs with that savory spice mix
Thread them onto the spit
Get them spinning
These are ready for sauce, they cook faster than pork ribs
So much saucy goodness
Serve with some fresh cornbread
Don't forget extra sauce and napkins
Don't they look good?
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Season the ribs with that savory spice mix
Thread them onto the spit
Get them spinning
These are ready for sauce, they cook faster than pork ribs
So much saucy goodness
Serve with some fresh cornbread
Don't forget extra sauce and napkins
Don't they look good?