Wild Boar Ribs with Basmati Rice
But I just had to share this one dish. I was in Regina, Saskatchewan (Canada) on the weekend and was fortunate enough to find the Farmer's Market. The jewel of the day was wild boar from The Green Ranch.
I purchased a package of ribs and also a loin roast. The ribs was my first foray into cooking with wild boar. They were absolutely divine. The flavour was something between pork and beef. They were very lean. Being ribs, I assumed a long cooking time and a marinade. It worked. Actually I used a rub and let them sit over night and roasted them, covered, for about 2 hours the next day. And, those micro-greens are from my very own garden.
I can hardly wait to cook with my loin roast.
1 teaspoon salt
1 clove garlic, minced
1/2 teaspoon ground black pepper
1 teaspoon ground cloves
2 teaspoons ground cinnamon
1 teaspoon ground allspice
2 teaspoons dried oregano
Mix all ingredients together and rub the ribs with the mixture. Let sit overnight or at least 1 hour. Preheat oven to 350F. Place the ribs in a covered pan or seal with aluminum foil. Roast for about 2 hours or until tender. Serve with basmati rice and a lightly dressed mesculun salad.