Your Franchi
WILD BOAR BARBECUE RIBS2021-12-22T13:45:38+01:00


  • CourseSecond Course
  • Preparation3h
  • Difficultymedium
  • Selvagginawild boar
  • Calories100 - 300
  • ActivityRunning M 23', F 31'
  • Persons4


N 2 full racks of wild boar ribs
mL 125 maple syrup
G 100 paprika
G 15 garlic powder
G 15 onion powder
G 5 cayenne pepper
G 5 ground coriander
G 15 salt
G 5 ground black pepper
Fresh coriander and green onion to taste


  • Mix all of the spices to evenly combine. Brush the ribs with the maple syrup and season with all the dry rub, salt, and pepper.
  • Let the ribs flavour over night if desired or start your smoker or oven and preheat to 125° C (257° F) place the ribs inside and cook to internal temperature of 70° C (158° F) for about 1 h.
  • Wrap the ribs in foil or butcher paper and continue cooking until 90° C (194° F) internal temperature about another 1/1 h 30’. At this temperature the meat should be able to easily be pulled apart.
  • Let the ribs rest for 15’ covered before slicing. The drippings can be brushed on or add your favourite barbecue sauce. Garnish with chopped fresh coriander and green onion.



Wine CouplingMalbec Brunello

Other Info

Barbecue ribs is one of my all time favourite American food traditions. On wild animals the ribs are often discarded or the meat is deboned and tossed into the grind pile. Cooking meat on the bone is incredibly flavourful and the rib meat is fatty and delicious. You can cook ribs over an open fire, in the oven or in this recipe a smoker. I love a great dry rub on the meat followed by a dry smoke and then cover for the last half of the cooking process so the meat keeps all its moisture and steams itself until it’s fall off the bone tender.

Kcal 255*

*For every medium-low speed running activity (8Km/h), the AVERAGE calorie consumption is of approximately 8Kcal x Kg x height, considering an average female weight of 60 Kg and an average male weight of 80 Kg.