Wild Boar Ribs.JPG

INGREDIENTS

Classic BBQ Sauce

1 3/4 cups of ketchup
1/2 cup + 2 tbsp. of water
1/4 cup + 1 tbsp. of cider vinegar
1/4 cup + 1 tbsp. white vinegar
1/4 tbsp. plus 1/2 tsp. brown sugar
2 tbsp. plus 1/2 tsp. Worcesterchire sauce
1 tbsp. chili powder
1 tbsp. ground cumin
1 1/2 tsp. kosher salt
1 1/2 tsp. coarse black pepper

Rub

2 tbsp. freshly ground coffee
2 tbsp. kosher salt
2 tbsp. freshly ground coriander seed
1 tbsp. freshly ground all spice
1 tbsp. dark brown sugar
1 tsp. whole cumin seed
1 tsp. garlic powder
1 tsp. ground black pepper
1.2 tsp. cocoa powder
2 racks of Wild Boar side ribs

METHOD

Class BBQ Sauce

1. Combine all of the ingredients in a saucepan and gently warm over medium heat, stirring occasionally. There is no need to bring the mixture to a boil, as the idea is to warm it enough to melt and integrate the ingredients. Once you have done that, remove from the heat and let cool. 
2. Transfer to a jar, bottle, or a storage container of your preference. Store in the refrigerator for up to one month.

 Ribs

1. Mix together the coffee, salt, coriander seed, allspice, dark brown sugar, cumin seed, garlic powders, black pepper and cocoa powder in a small mixing bowl to make the rub. 
2. Remove the membrane from the back of the rack, and trim the ribs. 
3. Rub each rack liberally with the rub, and place on a sheet pan in the refrigerator to marinate over night.
4. Remove the ribs from the refrigerator. Fire up the smoker to 225 degrees F, adding a few chunks of smoking wood when at temperature. When the wood is producing smoke, place the ribs in the smoker, meat side up, and smoke until the ribs have a slight bend when lifted from one end (about 5- 6 hours).
5. Brush on the BBQ sauce and continue to cook until sauce has caramelized, about 15-20 minutes longer.
6. Remove from the smoker, slice and serve.