Name: Wild Boar Ribs with Blackberry Glaze
Prep time: 20 min
Cook time: 3 h
Total time: 3 h 20 min
Yield: 4 servings
Ingredients: 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; 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)

DifficultyBeginner

CategoryGame, Main Courses, Meat

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.

Yields4 Servings

Prep Time20 minsCook Time3 hrsTotal Time3 hrs 20 mins

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)

Prep the Ribs

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

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

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

Slice ribs between bones and drizzle with more glaze.
Garnish with fresh thyme and blackberries, if desired.

Serving Suggestions

Roasted sweet potatoes, buttery polenta, or wild rice pilaf
A glass of Zinfandel or Syrah to match the bold flavors

Tips & Variations

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