April 23, 2015
Wild Hog Ribs
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.