Wild Boar Ribs With Pineapple Ginger Gla
Source of Recipe
Master Chef Don Easley
List of Ingredients
20 oz. can pineapple chunks with juice
2 tsb. Minced fresh ginger
1 tsb. Dried whole basil
1 tsp. ground allspice
1/2 cup ketchup
1/4 cup red wind vinegar
2 Tbs. soy sauce
1/2 tsp. cayenne pepper
1/2 cup water
Season the ribs will with kosher salt, black pepper and garam masala ( a North Indian spice blend of cinnamon, bay leaves, cumin, coriander, cardamom, black pepper, cloves and mace - available in specialty spice shops or over the Internet).
Allow to sit for a few hours or over night.
Place the ribs in a roasting pan and cover with beer or ale, cover and place in a 350 degree oven and cook until tender- about 1-1/12 hours.
Remove from the cooking liquid, bast well with pineapple glaze and return to the oven uncovered for 10 minutes or so until the glaze bubbles a bit,
Baste again and serve.
Combine all of the ingredients in a heavy bottom pot, bring to simmer and cook for 10 to 12 minutes until the pineapple chunks are softened and the mixture begins to thicken. Remove from the heat and allow to cool slightly..
Place the mixture in a food processor and blend for 2-3 minutes until smooth.
Yields bout 2 cups of glaze.