Recipe courtesy of O'Neill Williams and O'Neill Outside.
Ingredients
- 6 lbs wild boar ribs, cut into 1-rib pieces
- ¾ cup soy sauce
- ⅔ cup dry sherry
- ½ cup packed dark brown sugar
- 6 cloves garlic, minced
- 1 tablespoon cayenne pepper
- 1 tablespoon grated fresh ginger
- 2 teaspoons Chinese five-spice powder
Instructions
Method: Indirect slow cooking
Equipment: Drip Pan, foil, cooking grid
- Trim excess fat from the ribs and arrange them in a single layer in a 13 x 9-inch Drip Pan.
- In a medium saucepan, combine the soy sauce, dry sherry, brown sugar, garlic, cayenne pepper, ginger, and Chinese five-spice powder.
- Cook over medium heat until the sugar is dissolved. Remove from heat and let cool slightly.
- Pour the marinade over the ribs, cover, and refrigerate for 1 hour, turning the ribs once.
- Cover the Drip Pan with foil.
- Set the EGG for indirect cooking at 300°F/150°C.
- Place the Drip Pan on the cooking grid and cook for 45 minutes.
- Remove the ribs from the Drip Pan and place them directly on the cooking grid.
- Cook for an additional 45 to 60 minutes, turning and brushing with the marinade occasionally.
- Brush the ribs with marinade just before serving.
