Wild boar ribs with cider glaze

Method

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.

Cooks Notes:
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.

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Ingredients

3 spare rib racks of wild boar
3 garlic clove, 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 root ginger, peeled and thickly sliced
2 Bay leaves
2 cinnamon sticks
6 Apples, peeled, cored and cut into quarters
750ml cider
375ml dry white wine
2 jalapeno or other mild chilli peppers, deseeded and halved
Bourbon, to taste

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