Wild Boar Ribs with Cider glaze

A wonderfully aromatic, tender treatment of wild boar from Danny Boome: spicy spare ribs with a concentrated apple purée
By Danny Boome
Wild Boar Ribs with Cider glaze
  • Rating:
  • Serves: 6-8
  • Cook Time: 2 hours 30 minutes
  • Prep Time: 30 minutes plus overnight marinade
  • Effort: easy



  • 3 spare rib racks of wild boar
  • 3 clove garlic, finely chopped
  • 2 tsp ground cloves
  • 4 tsp ground cinnamon
  • 2 tsp ground allspice
  • 6 tbsp brown sugar
  • 4 tsp dried oregano
  • 2 tsp coarsely ground black pepper
  • salt
  • pumpkin fritters, to serve

For the glaze:

  • 1 onion, thinly sliced
  • 2.5cm piece of ginger, peeled and thickly sliced
  • 2 bay leaves
  • 2 cinnamon sticks
  • 6 apples, peeled, cored and cut into quarters
  • 750 ml cider
  • 375 ml dry white wine
  • 2 jalapeño chillies, or other mild chilliesdeseeded and halved
  • bourbon whiskey, to taste

Tips and Suggestions

You will probably need to order boar ribs in advance from your butcher (or by mail order) - but you can also try the recipe with free-range pork - particularly from the older, more flavourful breeds.


1. Place the ribs in a large marinating dish.

2. In a mixing bowl, stir together all the aromatics and seasonings, then rub all over the ribs.

3. Leave to marinate in the fridge overnight, uncovered.

4. Preheat the oven to 140°C/gas 1.

5. Place the ribs in a deep roasting pan, along with all the glaze ingredients apart from the Bourbon.

6. Cover the pan and braise the ribs for 1 1/2 - 2 hours or until the ribs are tender.

7. Remove the ginger, bay leaves, and cinnamon sticks and discard. Purée the remaining ingredients and add a dash of Bourbon to taste.

8. Turn the oven to 200°C and cook the ribs for about 1/2 hour, uncovered. Baste the ribs every 10 minutes with the purée.

9. Carve the ribs and serve with a generous portion of the glaze, and with pumpkin fritters if wished.

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