Wild boar ribs with blackcurrant sauce

INGREDIENTS

For ribs (depending on the method chosen):

• 700 g wild boar ribs
• Salt
• Pepper
• Game spices
• Olive oil
• 1 l of game broth (only if you choose the boiling method)
• 2 bay leaves
• 5 juniper berries

For the sauce:

• 25 g white wine vinegar
• 70 g mustard
• 100 g blackcurrant jam
• 25 g brown sugar
• Pepper
• Salt
• 5 g garlic
• 100 g tomato sauce

PRODUCTION PROCESS

Meat preparation and cooking

Option 1 – Sous-vide method

• Sprinkle the ribs with salt, pepper, game seasoning and drizzle with olive oil.
• We put it in a vacuum bag and seal it with a machine.
• We immerse it in a water bath and select the appropriate sous-vide temperature:
  • 85 °C – 4–5 hours (very soft, easily separated from the bone)
  • 80 °C – 6–8 hours (very tender meat, almost ready to tear)
  • 70 °C – 12–16 hours (softer texture, but not yet falling off the bone)
  • 65 °C – 24 hours (very soft, but retains structure)
• A temperature of 80°C for 6 hours is recommended to keep the meat juicy but easily separated from the bone.
• After removing from the bag, drain the ribs and immediately before serving, roast them in the oven or on the grill to create a crispy crust.

 Option 2 – Traditional oven baking

• Wrap the marinated ribs in moistened baking paper, then in foil and place on a baking sheet.
• Bake at 120–140 °C for about 5–6 hours to keep the meat soft and juicy.
• If you want a faster method, you can bake at 180°C for 3-4 hours, but the meat may be a little drier.
• 15–20 minutes before the end of cooking, uncover the ribs, brush with blackcurrant sauce and increase the temperature to 200 °C to form a caramelized glaze.

 Option 3 – Boiling before baking

• Place the ribs in a pot with the game broth, bay leaves, and juniper berries.
• Heat to 80–90 °C, but do not boil to prevent the meat from drying out.
• Simmer for 1.5-2 hours until the ribs are tender.
• Once cooked, drain, cover with prepared blackcurrant sauce and bake in a 200°C oven or on the grill for 20–30 minutes, until browned.
• At the end of baking, brush with the sauce again to create a glaze.

Preparing blackcurrant sauce

• Finely chop the garlic and place it in a small pot along with all the sauce ingredients: white wine vinegar, mustard, blackcurrant jam, brown sugar, pepper, salt, and tomato sauce.
• Cook over medium heat, stirring constantly, for about 30 minutes, until the sauce thickens and the flavors combine.

DELIVERY

• We generously coat the cooked ribs with blackcurrant sauce.
• Served with a side dish of your choice, our recommendation is grilled turnips.