Complimentary Recipe – Wild Boar St. Louis Style Ribs 800-310-2360..........venisonamerica.com..........Email: venisonamerica@sbcglobal.net

Venison America wild Boar/Feral Swine is raised right here in Wisconsin on a farm in the Mississippi River valley complex. These Boars love their free range in the fields and woods almost as much as the corn grown on their farm. These animals are delicious. Custom cutting at a modern USDA inspected facility insures a beautiful and healthy presentation. Our St. Louis style ribs are a full rack and weigh about 1-1/2 pounds each. We suggest ordering a rack for each diner. Ingredients: Try as we might, we cannot make a barbeque sauce much better than what is commercially available. We especially like the selection of sauces offered by “Famous Dave” from Famous Dave’s Rib Shacks. Besides, we have met the founder and he is one “heck” of a guy. However, we like to improvise just a bit. So for 4 racks we use the following: 1 large jar “Famous Dave’s” original sauce 2 cloves garlic peeled, smashed and diced 1/4 cup fresh apple cider 1/4 cup dark brown sugar 3 teaspoons fresh cracked pepper 1-teaspoon sea salt 3 tablespoons Olive Oil Preparation: Mix ingredients in a large saucepan over medium heat. Simmer for 5 minutes stirring frequently to avoid scorching and to mix thoroughly. Place ribs in a covered plastic container and pour hot barbeque sauce over them. Seal container and shake vigorously to coat meat. (Careful: Sauce is hot and will pop lid open so start slow and check seal often) Place ribs in refrigerator of 3 hours or more. Cooking: We think ribs should only be grilled and therefore have spent many hours cooking in a Wisconsin snowstorm. They always seem to taste better when we have to suffer to prepare them. We use the indirect water method to prepare our ribs. This means your grill must have two cooking levels and be covered. On the lower level we place a metal baking pan 3&Mac218;4 filled with water. On the upper cooking level we place the Ribs directly above the water. (If you do not have such a grill then much more care will be required to not burn the ribs and cooking times will be shorter) Remove ribs from refrigerator 1/2 hour before cooking. Place ribs on grill preheated to medium. (If using water, the water should be steaming) Cover grill and cook for about 1 hour. Baste and turn meat twice during the cooking process. Ribs should be darkened on both sides.  If this does not happen increase heat for a few minutes more per side.

BACK