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.
[cooked-sharing]
Yields4 ServingsPrep Time20 minsCook Time3 hrsTotal Time3 hrs 20 mins
For the Ribs
2racks of wild boar ribs
1tbspolive oil
1tbspbrown sugar
1tspsmoked paprika
1tspgarlic powder
½tspground cumin
Salt & black pepper, to taste
For the Blackberry Glaze
1 ½cupsfresh or frozen blackberries
¼cupbalsamic vinegar
¼cupred wine
2tbsphoney or maple syrup
1shallot, finely chopped
1tspfresh thyme or rosemary
1tbspbutter (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
2racks of wild boar ribs
1tbspolive oil
1tbspbrown sugar
1tspsmoked paprika
1tspgarlic powder
½tspground cumin
Salt & black pepper, to taste
For the Blackberry Glaze
1 ½cupsfresh or frozen blackberries
¼cupbalsamic vinegar
¼cupred wine
2tbsphoney or maple syrup
1shallot, finely chopped
1tspfresh thyme or rosemary
1tbspbutter (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.
