THE WILD CHEF

In case you’re not al­ready sold, these are served with a killer mo­lasses and beer sauce

Field and Stream - - CONTENTS - By Jonathan Miles

Cook slabs of per­fect wild boar ribs with beer and smoke. By Jonathan Miles

This is how Daniel We­in­stock, co­founder of Los An­ge­les’s Maple Block Meat Co., wres­tles wild boar ribs into de­li­cious­ness: He smoke-braises them in a mix­ture of beer, rib rub, and mus­tard bar­be­cue sauce for a ten­der­iz­ing sim­mer, then fin­ishes the ribs over smoke with the re­duced brais­ing liq­uid served along­side. (You’ll have sauce left over, but that’s a bonus.) If you want to skip mak­ing the pork rub, We­in­stock is a fan of Salt Lick Orig­i­nal Dry Rub. Be sure to stock up on nap­kins and cold beer.

IN­GRE­DI­ENTS For the ribs:

2 racks wild boar spareribs, sil­ver­skin re­moved 1 cup wild boar rub (at right), di­vided, plus more for serv­ing 1 cup brown sugar 11⁄2 tsp. gar­lic pow­der 1⁄2 tsp. cin­na­mon 1⁄2 tsp. onion pow­der 1⁄8 tsp. cayenne pep­per 1 cup bar­be­cue mus­tard sauce (at right) 12 oz. beer 1 cup cane mo­lasses (not black­strap mo­lasses) 1 stick un­salted but­ter

For the wild boar rub:

1⁄2 cup kosher salt 1⁄3 cup light brown sugar 1⁄4 cup gran­u­lated sugar 1⁄4 cup pa­prika 4 tsp. gar­lic pow­der 2 tsp. ground cumin 1 tsp. coarsely ground black pep­per 1 tsp. dried oregano 1 tsp. each gua­jillo, an­cho, and Cal­i­for­nia chile pow­der (or 1 Tbsp. chile pow­der) 1⁄2 tsp. crushed red pep­per flakes 1⁄2 tsp. ground co­rian­der

For the bar­be­cue mus­tard sauce:

1⁄2 cup brown sugar 1⁄2 cup yel­low mus­tard 1⁄4 cup white vine­gar 1 Tbsp. Worces­ter­shire sauce 11⁄2 tsp. hot sauce 1 tsp. coarsely ground black pep­per 1 tsp. kosher salt

1

Make the rub: Com­bine in­gre­di­ents in a bowl and use a whisk or your fin­gers to in­cor­po­rate. Store left­overs in a sealed jar.

2

Make the sauce: Whisk to­gether in­gre­di­ents and sea­son to taste; add more Worces­ter­shire and hot sauce as de­sired.

3

Prep your grill or smoker for di­rect heat. Build it hot and burn down to coals, then spread them out to make a bed of hot coals. Mean­while, in a large bowl com­bine

1∕2 cup of the rub with the brown sugar, gar­lic pow­der, cin­na­mon, onion pow­der, cayenne, mus­tard sauce, beer, and 2 quarts of wa­ter.

4

Put both racks of ribs meat side down in a large dis­pos­able roast­ing pan and pour the mix­ture over them. Cover with foil, securing it tightly around the pan’s edges to cre­ate a good seal. Place over the hot coals and let the ribs and sauce sim­mer for a lit­tle over an hour, or un­til you can bend the rack with­out the meat break­ing away or fall­ing off the bone.

5

Re­move the racks to a clean pan. Add more wood to the fire. Trans­fer the sauce to a saucepan, then al­low it to cool so that you can skim the fat from the top. Bring to a boil and cook un­til it has re­duced to about 3 cups, for about half an hour. Off the heat, stir in the mo­lasses and but­ter. Set aside.

6

To fin­ish the ribs, move the coals to one side of the grill. Sprin­kle the re­main­ing 1∕2 cup rub on both sides of the racks, then lay them on the grate op­po­site the fire with the thick ends closer to the heat. Smoke gen­tly at about 225 de­grees for about 11∕2 hours, un­til the ribs are fork ten­der, watch­ing the fire closely to make sure the tem­per­a­ture does not get too hot and burn the meat.

7

Trans­fer the ribs to a clean tray or cut­ting board and al­low them to rest, tented loosely with foil, for about 15 min­utes. Dust with a lit­tle more of the rub, cut the ribs apart, and serve with the warm sauce. Serves 4

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