Recipe of the Month – Wild Hog Ribs

April 23, 2015

Wild Hog Ribs


  • 2 full racks of wild boar ribs (roughly 4 ½ pounds)
  • ¾ cup light brown sugar
  • 1 tablespoon paprika
  • 1 tablespoon garlic powder
  • 1 teaspoon salt
  • 1 teaspoon fresh ground black pepper
  • ½ teaspoon red pepper flakes
  • ¼ teaspoon cayenne pepper
  • liquid smoke
  • Sweet and Spicy barbecue sauce



Thoroughly mix the brown sugar, paprika, garlic powder, ground red pepper, salt, black pepper, red pepper flakes, and cayenne pepper in a small bowl.

Place the wild boar ribs on a cutting board and remove the thin membrane that lies on the bone side of the ribs. The round edge of a kitchen spoon may aid in this step.

Cut the rib racks in half to make them easier to work with.

Lay out three sheets of tin foil and place a half rack on top.

Douse each side of the racks with about a half teaspoon of liquid smoke and then massage each side with about a tablespoon of the dry rub.

Cover the ribs with three more layers of tin foil, and fold the edges to make a tight seal.

Place tin foil-wrapped ribs in the oven to bake for 2 hours.

After 2 hours, remove the rib racks from the tin foil and slice them between each bone to make individual servings.

Place the individual ribs on a tin foil-lined baking pan and douse the ribs with a generous layer of the barbecue sauce.

Turn the oven to broil and place the ribs back in the oven on the highest rack for approximately 7 minutes, or until barbecue sauce begins to caramelize and burn.