Wild boar ribs are leaner and more flavorful than domestic pork, with a subtly sweet, earthy taste. This dish balances those gamey notes with a blackberry glaze —a deep, rich sauce made from fresh or frozen berries, balsamic vinegar, and herbs. The ribs are slow-roasted for tenderness, then finished on the grill or under the broiler for a sticky, caramelized glaze.
Yields 4 Servings Servings Quarter (1 Serving) Half (2 Servings) Default (4 Servings) Double (8 Servings) Triple (12 Servings) Prep Time 20 minsCook Time 3 hrsTotal Time 3 hrs 20 minsFor the Ribs
2 racks of wild boar ribs
1 tbsp olive oil
1 tbsp brown sugar
1 tsp smoked paprika
1 tsp garlic powder
½ tsp ground cumin
Salt & black pepper, to taste
For the Blackberry Glaze
1 ½ cups fresh or frozen blackberries
¼ cup balsamic vinegar
¼ cup red wine
2 tbsp honey or maple syrup
1 shallot, finely chopped
1 tsp fresh thyme or rosemary
1 tbsp butter (optional, for finishing)
Prep the Ribs
1
Preheat oven to 300°F (150°C) .
Pat ribs dry and rub with olive oil , brown sugar , paprika , garlic powder , cumin , salt , and pepper .
Wrap tightly in foil and place on a baking sheet.
Roast for 2.5 hours , until very tender.
Make the Glaze
2
In a saucepan, sauté shallot in a bit of olive oil until soft.
Add blackberries , balsamic , wine , honey , and herbs .
Simmer over medium heat for 15–20 minutes , stirring occasionally, until thickened and jammy.
Optional: Strain for a smoother glaze, then stir in butter off-heat for gloss.
Finish the Ribs
3
Unwrap ribs and brush generously with the blackberry glaze .
Grill over high heat or broil for 5–7 minutes , basting and flipping to build a sticky crust.
To Serve
4
Slice ribs between bones and drizzle with more glaze.
Garnish with fresh thyme and blackberries , if desired.
Serving Suggestions
5
Roasted sweet potatoes , buttery polenta , or wild rice pilaf
A glass of Zinfandel or Syrah to match the bold flavors
Tips & Variations
6
Substitute pork ribs if wild boar isn't available.
Add a splash of port wine or blackberry preserves for deeper sweetness.
Store leftover glaze in the fridge—great on grilled meats or vegetables.
Ingredients For the Ribs
2 racks of wild boar ribs
1 tbsp olive oil
1 tbsp brown sugar
1 tsp smoked paprika
1 tsp garlic powder
½ tsp ground cumin
Salt & black pepper, to taste
For the Blackberry Glaze
1 ½ cups fresh or frozen blackberries
¼ cup balsamic vinegar
¼ cup red wine
2 tbsp honey or maple syrup
1 shallot, finely chopped
1 tsp fresh thyme or rosemary
1 tbsp butter (optional, for finishing)
Directions Prep the Ribs
1
Preheat oven to 300°F (150°C) .
Pat ribs dry and rub with olive oil , brown sugar , paprika , garlic powder , cumin , salt , and pepper .
Wrap tightly in foil and place on a baking sheet.
Roast for 2.5 hours , until very tender.
Make the Glaze
2
In a saucepan, sauté shallot in a bit of olive oil until soft.
Add blackberries , balsamic , wine , honey , and herbs .
Simmer over medium heat for 15–20 minutes , stirring occasionally, until thickened and jammy.
Optional: Strain for a smoother glaze, then stir in butter off-heat for gloss.
Finish the Ribs
3
Unwrap ribs and brush generously with the blackberry glaze .
Grill over high heat or broil for 5–7 minutes , basting and flipping to build a sticky crust.
To Serve
4
Slice ribs between bones and drizzle with more glaze.
Garnish with fresh thyme and blackberries , if desired.
Serving Suggestions
5
Roasted sweet potatoes , buttery polenta , or wild rice pilaf
A glass of Zinfandel or Syrah to match the bold flavors
Tips & Variations
6
Substitute pork ribs if wild boar isn't available.
Add a splash of port wine or blackberry preserves for deeper sweetness.
Store leftover glaze in the fridge—great on grilled meats or vegetables.
Wild Boar Ribs with Blackberry Glaze
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