After a few of our test cooks went on a wild boar hunt last year, they set to work using up the meat. Read about their adventures here, and then stay tuned for more wild boar recipes coming your way soon.
After the boar was down, the pictures were taken, and the celebrating was well underway, we made a crude sketch of something that looked like a pig. From that drawing we divvied up the different cuts, determined to use as much of the animal as we could.
The big cuts, like the front quarters, were going to be made into different sausages. The hind quarters were to be cured and made into prosciutto, and the loin was destined to become lomo. I grabbed a lesser cut, the ribs. Although a rack of ribs is rather expensive today, a couple hundred years ago this cut was often thrown out or given away, as many deemed it undesirable or not worth the effort. But, as any pit master will tell you, that’s definitely not the case nowadays. I’ve smoked plenty of ribs, so I wanted to try something different. I’ve been waiting for the chance to recreate ribs I remembered from a Sichuan restaurant in Colorado I had once and thoroughly enjoyed; these boar ribs seemed like the perfect excuse.
Once you’ve prepared the glaze, combine sugar, salt, peppercorns, ginger, chili flakes, coriander, garlic and paprika in small bowl. Pat the ribs dry with paper towels and then rub the sugar mixture over both sides.
Cover the ribs tightly with aluminum foil, leaving one corner loose.
Transfer the ribs to an oven preheated to 300 degrees. Pour 1½ cups water onto the baking sheet. Tightly secure the exposed corner.
Once the ribs are tender and meat is pulling away from the bone (after about 2½ to 3 hours), increase the oven temperature to 400 degrees, brush them with glaze and move them to the top rack.
Continue roasting the ribs until they are completely done, uncovered, for about 40 more minutes, basting them every 10 minutes.
Cut the ribs into two-bone sections.
Top the ribs with sliced scallions and toasted sesame seeds. Serve with remaining sauce.