The versatility and taste of game has been praised for a long time, quite rightly. With this recipe we want to give you a fun and pleasant way to use this part of the wild boar deliciously.
There’s nothing more fun than licking your thumbs and fingers off ribs that you may have provided for you and your family or friends. Moreover, you will amaze them by giving a surprising twist to the side dish you serve them. Enjoy your meal!
- Preheat your oven to 130° to 150°. Once you’re up to temperature, put your ribs in the oven. Depending on the animal, you will have a lot or little fat. It is important that the meat is not left in the oven for too long and that it dries out. The higher your temperature, the greater the chance this can happen, hence the motto ‘low & slow’. Depending on your oven and the size of your ribs, the cooking time may vary. Count on about 30 minutes.
You can of course lower the temperature even more. The lower your temperature, the longer it will last, but the juicier your ribs will be. You can also put them on the BBQ. - Put all the ingredients for your lak in a bowl and mix them until smooth, homogeneous. Brush your ribs with the lacquer from time to time while baking.
- Clean your potato soil and boil them in plenty of salted water.
- A fun and surprising twist on the classic ‘coleslaw’.
Wash and cut your Chinese cabbage into fine julienne and place them in a bowl.
Peel your red onion and cut it into small brunoise. Add to the bowl.
Wash and cut your apple into julienne and add them to the Chinese cabbage & onion.
Add the sweet corn.
Finish with salt & pepper, a dash of white balsamic vinegar and mayonnaise. - Brush your ribs one last time with your lacquer and put in the oven for a few counts.
Cut your potato just short of completely in 2 and place on the plate. You can finish them with a little coarse salt and herbes de provence or you can put a slice of herb butter in between.
Place a nice portion of salad on the plate.
Remove your ribs from the oven, portion the desired amount and place on the plate as well.
Enjoy your meal!
Sander Herbosch
