Entree: Canada – Yukon, Northern Canada – Wild Boar Ribs

Serving Size: 6

Approximate Time

Prep 40 min

Cook 3 hrs 30 min

Additional 20 min

Total 4 hrs 30 min

Ingredients

- 3 lb (1.36 kg) wild boar spare ribs, trimmed (approx. usable weight)
- 2 tsp (10 g) kosher salt
- 1 tsp (5 g) freshly ground black pepper
- 1 tbsp (15 g) smoked paprika
- 1 tbsp (15 g) garlic powder
- 1 tbsp (15 g) onion powder
- 2 tbsp (30 ml) vegetable oil
- 1 large yellow onion, thinly sliced (about 8 oz / 225 g)
- 4 cloves garlic, smashed (about 20 g)
- 1 cup (240 ml) mixed local berry purée or preserves (saskatoon, cloudberry, or wild blueberry)
- 1/4 cup (60 ml) pure maple syrup
- 1/4 cup (60 ml) apple cider vinegar
- 2 tbsp (30 ml) soy sauce
- 1/2 cup (120 ml) low-sodium beef or game stock
- 1 tbsp (15 ml) Dijon mustard
- 6 crushed juniper berries (optional; about 2 g), lightly crushed
- 1 tbsp (15 g) fresh thyme leaves, plus extra sprigs for roasting
- 2 tbsp (30 g) unsalted butter (for sauce)
- 2 lb (900 g) Yukon Gold potatoes, peeled and quartered
- 4 tbsp (60 g) unsalted butter (for mashed potatoes)
- 1/3 cup (80 ml) whole milk or cream (for mashed potatoes)
- 1½ lb (680 g) mixed root vegetables (carrots, parsnips, rutabaga), cut into 1-inch (2.5 cm) pieces
- 2 tbsp (30 ml) olive oil (for roasting vegetables)
- 1 tsp (5 g) sea salt (for vegetables)
- 1/2 tsp (2 g) black pepper (for vegetables)
- 8 oz (225 g) kale, stems removed and roughly chopped
- 1 tbsp (15 ml) olive oil (for kale)
- 1 small lemon, zested and juiced (for kale)
- Optional garnish: extra fresh thyme and a few whole berries

Instructions

Short Description:
Slow-braised wild boar ribs glazed with a tangy-sweet sauce made from local berries and maple, served with creamy Yukon Gold mashed potatoes and roasted root vegetables for a complete Northern Canadian main course.

Regional Notes:
This Yukon variation uses a marinade and braising glaze built on local berries (saskatoon/cloudberry/blueberry) and Canadian maple to reflect northern fruit and flavorings, plus juniper and spruce-tip notes common in Northern Canadian game cookery. The slow braise and finishing glaze highlight wild boar's richer, leaner profile compared with domestic pork ribs.

1. Prepare the ribs: Pat the wild boar ribs dry. Combine kosher salt, black pepper, smoked paprika, garlic powder, and onion powder and rub evenly over the ribs. Let rest at room temperature 20 minutes or refrigerate up to overnight for deeper seasoning.
2. Make the berry glaze/marinade: In a blender or bowl, combine mixed local berry purée or preserves, maple syrup, apple cider vinegar, soy sauce, beef/game stock, Dijon mustard, crushed juniper berries, and 1 tbsp fresh thyme leaves. Whisk or blend until smooth. Reserve 3/4 cup (180 ml) of this mixture for glazing at the end.
3. Brown the ribs: Preheat oven to 300°F (150°C). Heat 2 tbsp vegetable oil in a large ovenproof Dutch oven or heavy roasting pan over medium-high heat. Brown ribs in batches, 2–3 minutes per side, until nicely seared. Transfer ribs to a plate.
4. Build the braise: Reduce heat to medium, add the sliced onion and smashed garlic to the pot and cook 4–5 minutes until softened. Pour in the remaining berry marinade, scrape up browned bits, then add the ribs back into the pot, meat side up. Add any extra thyme sprigs. The liquid should come about 1/3 to 1/2 way up the ribs; add a bit more stock or water if needed.
5. Braise slowly: Cover the pot tightly and transfer to the preheated oven. Braise 2½–3 hours, checking at 2 hours for tenderness; ribs should be fork-tender but not falling completely apart. Remove pot from oven and carefully transfer ribs to a tray. Strain braising liquid into a saucepan, skim any excess fat.
6. Reduce the sauce: Bring strained braising liquid to a simmer over medium heat. Add reserved 3/4 cup (180 ml) glaze, and 2 tbsp unsalted butter. Reduce until slightly thickened and glossy, about 8–12 minutes. Taste and adjust seasoning with salt and pepper.
7. Finish the ribs: Preheat oven broiler (or set grill to medium-high). Brush ribs generously with the reduced berry-maple glaze. Broil or grill for 6–8 minutes, turning once and glazing again, until edges caramelize and glaze is sticky—watch closely to avoid burning. Let rest 5 minutes before cutting between bones.
8. Roast the root vegetables: While ribs braise (or during final glaze step), toss mixed root vegetables with 2 tbsp olive oil, 1 tsp sea salt, 1/2 tsp black pepper, and a few sprigs of thyme. Spread on a rimmed baking sheet and roast in 400°F (200°C) oven for 30–35 minutes, turning once, until golden and tender.
9. Make Yukon Gold mashed potatoes: Place quartered potatoes in a pot and cover with cold salted water. Bring to a boil, then simmer until fork-tender, 15–18 minutes. Drain and return to pot. Mash with 4 tbsp butter and 1/3 cup (80 ml) milk or cream until smooth. Season to taste with salt and pepper; keep warm.
10. Sauté the kale: Heat 1 tbsp olive oil in a skillet over medium heat. Add chopped kale and sauté 3–4 minutes until wilted but still bright. Add lemon zest and 1–2 tsp lemon juice, and season with salt and pepper.
11. Plate and serve: On each plate, spoon a generous portion of mashed Yukon Gold potatoes, add a scoop of roasted root vegetables and a bundle of sautéed kale. Lay a portion of glazed wild boar ribs (approx. 1/2 lb / 225 g per person) over the potatoes, spoon extra berry-maple sauce over the ribs, and garnish with fresh thyme and a few whole berries if desired.
12. Leftovers and notes: Any leftover glaze can be refrigerated for up to 4 days and warmed as a finishing sauce. If using particularly lean ribs, check liquid level during braise to prevent drying; add a splash of stock if needed.