Sweetest Thing, The"
Grills Gone Wild
Be honest, if it weren't for this delicious recipe, do you think you'd ever get to try wild boar ribs? Do you even know where to buy wild boar ribs?
For the brine:
- 4 tablespoons salt
- 4 tablespoons sugar
- 1 teaspoon whole cloves
- 1 teaspoon crushed juniper berries
- 2 quarts cold water
- 4 wild boar rib loin chops (or pork chops) bone-in, about 2" thick
For the spice rub
- 1/2 teaspoon ground thyme
- 1 teaspoon dry mustard
- 1/2 teaspoon powdered ginger
- 1/4 teaspoon ground allspice
- 1/4 teaspoon ground cinnamon
- 2 teaspoon fresh ground black pepper
- 1 teaspoon brown sugar
For the cherry sauce
- 2 tablespoons minced shallots
- 2 tablespoons sherry vinegar
- 1-1/2 cups chicken or beef stock or low-salt canned broth
- 1/2 cup ruby port
- I twelve ounce bag frozen dark sweet cherries, thawed and halved
- 1 sprig fresh sage
- 1/2 stick cold butter, cut into small pieces
- Fresh ground black pepper, to taste
1. In a large mixing bowl, combine salt, sugar and spices in 1/2-gallon cold water. Using a mixing bowl or zip lock bag, submerge wild boar chops in the mixture and refrigerate 45 minutes.
2. Measure the thyme, mustard, ginger, allspice, cinnamon, pepper and brown sugar into a small bowl. Remove the boar chops from the brine water, dry them well and then brush them with peanut oil. Season the chops liberally with spice mixture and set aside.
3. Combine the shallots, sherry vinegar, stock, ruby port, cherries, and sage in a medium saucepan over high heat. Simmer until mixture is reduced to 1-1/2 cups for about 30 minutes. Remove pan from heat and add the cold butter, one piece at a time, whisking briskly to incorporate the butter into the sauce, but being careful that the sauce does not boil. When all the butter has been added, cover and keep the sauce warm until serving time.
4. Preheat gas grill on high for 10 minutes. Rub grill with a little peanut oil on a paper towel and place the prepared chops on the grill, cover and cook 3 minutes on each side. Turn off the flame on one side of the grill and move chops to that side. Cover again and continue cooking 5-10 minutes longer, until an instant read thermometer inserted into the meat away from bone reads 135-140F. Transfer the meat to a warm serving platter and cover loosely with foil. Rest 5 minutes and serve with cherry sauce. Delicious!