Korean BBQ Wild Hog Ribs (Jenny Nguyen-Wheatley photo)
April 03, 2024
By Jenny Nguyen-Wheatley
Wild hog ribs are usually much leaner and less meaty than that of domestic pigs. So, cooking them directly on the grill or smoker would likely yield tough, dry meat. A more sure-fire method of cooking wild ribs is to braise them first, which will break down tough connective tissues while keeping the meat moist. After that, you can quickly broil or grill the ribs for color and extra flavor.
Korean BBQ sauce is sweet, salty and full of umami. You can find ready-made Korean BBQ sauce in many Asian grocery stores, or make it from scratch, as follows. The Asian pear is important because it contains enzymes that help tenderize meat.
Serves: 2 (double recipe for two sides of pork ribs)Prep Time: 1 hour Cook Time: 3 hours or longer
Ingredients:
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1 large side of wild pork ribs 1/2 cup soy sauce 6 tablespoons brown sugar 1/4 cup cooking rice wine (not vinegar) 2 teaspoons Asian toasted sesame oil 1 small onion 1 Asian pear (or bosc pear), cored and peeled 2 tablespoons minced garlic 2 teaspoons grated fresh ginger Cracked black pepper, to taste 4 chopped green onions, plus more for garnish 1/2 cup water Toasted sesame seeds Directions:
To make the marinade, puree onion and Asian pear in a food processor until smooth. Then pour the mixture into a bowl and combine with soy sauce, brown sugar, rice wine, sesame oil, garlic, ginger, black pepper and green onions. Place ribs into a large zip-top bag and pour in marinade. Massage the bag to distribute the marinade. Refrigerate for at least 4 hours or as long as 24 hours, turning the bag occasionally. Preheat oven to 225°F. Place a large sheet of heavy-duty aluminum foil onto a large cookie sheet, shiny side down. Remove the ribs from the marinade and lay flat onto the foil. Pour the marinade over the ribs. Fold over the top and bottom of the foil to seal, and then roll up one side to prevent leaking. Pour water into the packet through the open end and then roll up that side to seal. Shift the packet back and forth to distribute liquids. Bake ribs at 225 degrees until tender, about three hours or longer. Cooking time will vary. Check periodically, adding more water if the inside of the packet starts to look dry. Once tender, remove ribs from the foil and set aside covered. Pour remaining braising liquid into a saucepan and reduce by half over high heat, or when thickened enough for brushing. Brush sauce over the ribs and caramelize under the broiler, or use the sauce to baste the ribs on a hot grill for a slight char. Cut ribs into serving-size pieces and garnish with sesame seeds and sliced green onions.
