The cuts of meet that takes the longest to cook are often the most tasty.
Lots of people take the main parts; legs, shoulders, backstops and tenderloin, when they shoot an animal, and leave the rest. All these cuts are delicious, but I have to confess, the best meals I have had, have been the the neck and the ribs.
It’s maybe a little unfair to put these two cuts on a pedestal, cause I have had fantastic meals from all other cuts too. But, the ribs, man!
They just offer something else. The melt in mouth, sticky, spicy, super tasty, soft meat, is just in a league of its own.
Get your friends around, put some reggae tunes on and get jammin’ in the kitchen.
Set your oven at 180 degrees.
Put all the ingrediens in a blender, and blend til you have a fine mix, with no rough bits.
Remove the membrane from the ribs and massage the rub into them. You can do that a day in advance. That will only make them better.
Put the ribs in an ovenproof tray, and cover with a double layer of tinfoil.
Leave to cook in the oven for 2 hours.
2kg wildboar ribs
2 tbsp fennel seeds
1 tbsp peppercorn
1 tsp dried chiliflakes
2 chipotle or ancho chili, roughly chopped
2 garlic cloves
1/2 tbsp coriander seeds
1/2 tbsp cumin seeds
1 tbsp smoked paprika
2 tbsp brown sugar
Put all the ingredients in a casserole and let it simmer for 20-30minutes over low heat, till you have a thick, sticky sauce.
Set a side
400ml tomat passata
1 tbsp dijon
2 tbsp sugar
3cm ginger, finely grated
60ml cider vinegar
60 ml spiced rum
Take the ribs out of the oven and remove the foil. Brush the ribs with the BBQ-sauce. Place the ribs under the grill.
I usually place the tray mid-oven, so you don't get the strong direct heat.
Brush the the ribs every 10minutes for 30minutes, till you have nice, slightly charred, golden ribs.
Serve with extra BBQ-sauce and grilled corn on the cob with chili butter
Mash the butter and the chili together and set a side.
Grill the corn on a hot grill. Spread the chilibutter over the hot corn and serve
4 corn on the cob
100gr unsalted butter, at room temperature
1 red chili without seeds, finely chopped