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.
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.
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.
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.
Slice ribs between bones and drizzle with more glaze.
Garnish with fresh thyme and blackberries, if desired.
Roasted sweet potatoes, buttery polenta, or wild rice pilaf
A glass of Zinfandel or Syrah to match the bold flavors
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.
4 servings