Recipe: Greek Wild Boar Ribs

by
posted on July 11, 2020
** When you buy products through the links on our site, we may earn a commission that supports NRA's mission to protect, preserve and defend the Second Amendment. **
recipe-greek-wild-boar-ribs_lead.jpg

Hunting wild hogs has grown in popularity. The feral swine are considered vermin in most areas, but for those who have embraced the wild proteins for the plate, there is no turning back. Areas with large hog populations can provide year-round hunting opportunities, and provide a steady source of quality meat.

Hogs can be challenging to hunt, and if the adventure of pursuit does not get you hooked, the chops, hams, specialty sausages and ribs will. Feral hogs are the most common in North America, but there are still some strains of Russian wild boar. Both make excellent table fare.

With 22 grams of protein in a 100-gram serving, wild pork is a natural for people on the go. Like any wild game, a feral hog is lean and must be prepared properly to avoid drying out. Steaming the ribs is a great way to cook extra fat off them and make them fall-off-the-bone delicious. The size of the ribs will dictate cooking time, as there is a significant difference between a 70-pound wiener pig and a 300-pound boar. Do not be afraid to check the ribs with a fork while baking them in the oven. It will ensure the ribs are perfect when they hit the grill for basting and browning.

This recipe works well for any wild game ribs. Black bear, deer, antelope, and elk all bake up tender, and the Greek basting sauce adds flavor to ensure there are no leftovers. Remember, back ribs always have more meat than side ribs, but either will work with this recipe.

Ingredients
2-4 lbs. wild hog ribs
¼ cup Worcestershire sauce
1 Tbsp steak spice
1 Tbsp dried oregano

Basting Sauce
⅓ cup fresh lemon juice (approximately two lemons)
Zest from 1 lemon
1 Tbsp seasoning salt
1 Tbsp lemon pepper
1 Tbsp dried oregano
4 cloves garlic
⅓ cup melted butter

Greek Wild Boar Ribs with Vegetables


Directions

1. Rub the surface of the ribs with Worcestershire sauce, steak spice (Montreal or other similar), and oregano. Place the ribs on end in a roasting pan with 1-2 inches of water and bake at 350°F for 1½-2 hours. Place a tight-fitting lid on the pan to maintain moisture.

2. Mix the basting ingredients and heat for one minute in the microwave to melt butter and combine.

3. Remove the ribs from the baking pan and place them on a barbecue preheated to 350°F. Baste the ribs with the basting sauce.

4. Grill the ribs for 5 to 10 minutes to brown and soak up flavors from basting. Remove and serve.

For more delicious wild-game recipes, click here.

Latest

Trail Cam Lede
Trail Cam Lede

How To Use Trail Cameras to Find More Bucks and Bulls

Get some tips from Scott Haugen on how to optimize your trail cam grid this season.

New for 2025: Davidson's Exclusive Bergara B-14 FSP Hunter Stainless

Davidson’s has collaborated with Bergara to produce the first complete Bergara rifle with a stainless-steel barreled action available in the USA.

New for 2025: Leica USA Rangemaster CRF Max

Leica Sport Optics USA has unveiled the Leica Rangemaster CRF Max. Designed for hunters and long-range shooters who demand precision and reliability, the CRF Max combines Leica’s optical performance with cutting-edge digital integration and a new heads-up display.

Boone and Crockett Club Poaching Data Published

Did you know that the majority of wildlife violations never result in citations? Sure, with so much ground to cover, it may be easy to guess that most violations committed deep in the backcountry will never see the light of day, but the scale is still quite surprising. 

First Look: Horizon Firearms Exclusive

Custom & Collectable Firearms proudly unveils the Horizon Firearms Exclusive, a 1-of-50 limited series built for hunters and anyone who values accuracy, value and dependability.

Boone & Crockett and Pope & Young Now Accepting Javelina Entries

The Boone and Crockett Club (B&C) and Pope and Young Club (P&Y) announced in August that they have completed scoring procedures and are now accepting entries for javelina (collared peccary, Pecari tajacu) in their record books.

Interests



Get the best of American Hunter delivered to your inbox.