Tonight we decided to try an experiment with my porker's ribs. My pig was a boar and the meat has a strong flavor to it. I doubted the ribs would be good but I decided to give it a go anyway.
I took 1 package of Ribs and placed them in a pan of water (with some Worcestershire sauce to help cut the boar flavor) and once the water was at a boil I reduced to a simmer. I let it simmer for a bit then changed the water and Worcestershire sauce to remove some more of the boar flavor.
We then placed the ribs on the charcoal grill and added Bullseye Sweet Hickory smoke barbeque sauce and slow cooked them for a half hour.
Ribs and 1/2 baked potatoe with sour cream and butter. Successful experiement! The ribs had zero boar flavor.
Angie said she couldn't tell the difference between these and regular ribs except they were a mite tougher.
I took 1 package of Ribs and placed them in a pan of water (with some Worcestershire sauce to help cut the boar flavor) and once the water was at a boil I reduced to a simmer. I let it simmer for a bit then changed the water and Worcestershire sauce to remove some more of the boar flavor.
We then placed the ribs on the charcoal grill and added Bullseye Sweet Hickory smoke barbeque sauce and slow cooked them for a half hour.
Ribs and 1/2 baked potatoe with sour cream and butter. Successful experiement! The ribs had zero boar flavor.
Angie said she couldn't tell the difference between these and regular ribs except they were a mite tougher.
