Wild Boar Ribs

Wild Boar Ribs - per pound

We are SO excited about this ultra-sustainable meat option! In the United States, wild boar are seen as an invasive species, ripping up crops, damaging trees and ruining ecosystems. With no natural predators and a tri-annual breeding pattern, they can be found in nearly all 50 states today.
Boars have proven to strongly disrupt the natural flow of the ecosystem, including farmland and natural wildlife habitats. Their populations are extremely difficult to control, so our suppliers use a practice that the USDA has found that the most effective way to control populations: they trap the animals and then process them humanely, which also affords the opportunity to test the animal for diseases. In fact, wild boar meat is incredibly nutrient-dense, since the animals are foragers as opposed to factory-farmed pork that is usually corn- or soy-fed. 
Choosing wild boar instead of farmed meat is a good choice on so many levels. According to the UN, global livestock – the animals farmed for their meat and dairy – is responsible for 14.5 percent of all greenhouse gas emissions. On top of that, huge swathes of rainforest are cleared every year in order to farm soybeans to feed farmed animals. Contrary to popular belief, it’s not vegan soy sausages that are destroying the rainforest, but feed for farmed animals.
Wild boar are just that: wild – so consuming them contributes nothing to the climate-polluting meat industry or the farming of soybeans for animal feed. Their wildness also means they are free from agricultural antibiotics, a handy perk when you consider the concern that consumption of such meats is leading to human resistance to antibiotic medicines. AND another benefit of wild boar is its low-fat content. Unlike traditional pork, wild boar is lean and has less than half the amount of fat. This makes it a great option for those who are looking to maintain a healthy diet and have a positive impact on the environment!

*Weights can be +/- a quarter pound.



Packaging: Wrapped in plastic film to preserve freshness, and as an industry standard for raw meat products.
Prep instructions: Wild boar ribs are best slow-cooked to allow for maximum tenderness. Just be sure to cook your meat to an internal temperature of 160º F.
1. Make a dry rub. We like the following mixture, but you can substitute and adjust the measurements as you like.

• 2 tablespoons brown sugar or coconut sugar
• 1 tablespoon smoked paprika
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 teaspoon dry mustard
• ½ teaspoon cayenne pepper

Arrange racks of ribs in a large baking dish or pan and massage the dry rub thoroughly all over the meat. Cover and allow to absorb in the refrigerator for up to 4 hours, or overnight.

2. When ready to cook, place the meat in your crock pot. Cover with 1 can of diced or crushed tomatoes, 1/2 cup of molasses, and a generous pour of olive oil... or your favorite barbecue sauce, or you could even try this recipe for a homemade version!

3. Cook in the slow cooker on low for about 7 hours, checking that the temperature has reached 160ºF.

Storage: Keep frozen, or thawed in the refrigerator for up to 5 days until ready to cook. 
Origin: Texas
Ingredients: Wild Boar Ribs