Wild boar ribs
Wild boar ribs are one of the juiciest and tastiest parts of wild boar. Unlike other parts of wild boar, ribs contain more natural fat, which melts when fried or stewed, giving the meat even more juiciness and aroma. This meat has a firm structure, but due to natural collagen, it becomes extremely soft and easily separated from the bone when cooked for a long time. This is one of the most valued parts of wild boar, loved for its unique combination of firmness, natural fatness and rich flavor.
— HOW TO MAKE
Wild boar ribs are best cooked slowly, allowing the collagen and natural fat to melt, making the meat tender and juicy. Marinate before grilling or braising. If grilling or baking, it is important to maintain a lower temperature and longer cooking time so that the meat remains juicy and easily falls off the bone. You can briefly boil the ribs before grilling to make them even more tender and reach the perfect consistency faster. Their rich flavor pairs well with stronger spices and smoky flavors that highlight the natural character of wild meat.
— BEST
Wild boar ribs with blackcurrant sauce
Slow-roasted or sous-vide wild boar ribs are a great choice for those who want to try an expressive and rich meat dish. The blackcurrant sauce provides a subtle sourness and emphasizes the flavor of the game. Try it and see for yourself!
