- 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
- 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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