Racks of Wild Boar

  • 2 whole frenched racks of wild boar
  • 4 ounces Southwestern seasoning blend, recipe follows
  • Parker County Peach Barbecue Sauce, recipe follows
  • For the Southwestern seasoning blend:
  • 5 parts iodized salt
  • 2 parts granulated garlic
  • 2 parts fine black pepper
  • 2/3 part cayenne
  • 3/4 part dried thyme
  • 3/4 part dried oregano
  • 2 parts paprika
  • 1 part onion powder
  • 1/2 part dried basil
  • 1/2 part cumin
  • 2/3 part ground coriander seed
  • 2 parts chilli powder
  • 1/2 part dry mustard powder
  • For the Parker County Peach Barbecue Sauce:
  • 1 onion, diced
  • 3 ounces butter
  • 4 local fresh peaches, peeled and diced
  • 3 ancho chiles, stems and seeds removed
  • 12 ounces ketchup
  • 1/2 bunch chopped coriander leaves
  • 3 ounces brown sugar
  • 3 ounces whiskey
  • 1 lime, juiced
  • 1 pint chicken stock
  • Salt and pepper

To make the Southwestern seasoning blend: Combine all ingredients.

To make the Parker County Peach Barbecue Sauce: Saute the onions in butter until soft. Add in the remaining ingredients and bring to a simmer. Allow to simmer for approximately 15 minutes. Puree with a stick blender until smooth, then check for seasonings. Cool to room temperature and refrigerate.

Clean the racks of wild boar of any sinews and excess fat. Rub generously with Southwestern spice blend and allow to sit for at least 45 minutes.

Grill on mesquite coals over medium heat until an internal temperature of 62°C is reached.

Allow to rest for about 10 minutes before cutting into chops. Serve with Parker County Peach Barbecue Sauce

Recipe courtesy of Chef Jon Bonnell, BBQ with Bobby Flay

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