Chinese Five-Spice Sticky Wild Boar Rib Racks 

Chinese Five-Spice Sticky Wild Boar Rib Racks are a bold, unforgettable dish that brings together the deep, earthy richness of wild boar with an irresistibly sticky, sweet, and spicy glaze.

Wild boar, known for its lean texture and robust flavour, delivers a taste that’s richer than pork but without the gamey intensity of other wild meats. The meat takes on the aromatic warmth of Chinese 5-spice, the smoky heat of Korean chilies, and the glossy caramelization of a sauce infused with ginger, gochujang, hoisin, and a touch of citrus.

Roasting the racks over a bed of onions builds a foundation of deep, savoury flavour, while searing them locks in juiciness and enhances the outer crust. The final brush of sauce turns them into pure magic—deeply sticky, beautifully lacquered, and absolutely mouthwatering.

Serve with a refreshing Asian-style slaw, sticky rice, and/or ginger-garlic bok choy to round out the plate. A crisp green salad with a tangy and slightly spicy dressing would also make a bright contrast.

Jump to:

• Ingredients
• Instructions
• Watch How This Recipe Was Made
• Pairing Suggestions with Wild Boar Racks
• What Does Wild Boar Meat Taste Like?
• Why Choose Wild Boar?
• 📖 Recipe

Ingredients

Wild Boar Racks

• Wild boar racks
• Olive oil
• Avocado oil
• Onions

Rub

• Brown sugar
• Chinese 5-spice
• Korean chilies (with salt)

Sticky Sauce

• Brown sugar
• Ginger root
• Garlic cloves
• Birds eye chilies
• Orange marmalade
• Gochujang
• Hoisin sauce
• Rice wine vinegar 
• Dark soy sauce
• Light (low sodium) soy sauce
• Apple cider vinegar
• Orange juice
• Cornstarch
• Water

Garnish

• Scallions
• Sesame seeds

See the recipe card below for quantities.

Instructions

Rub the Racks

In a small bowl, mix the brown sugar, Chinese 5-spice, and Korean chilies. Rub the wild boar racks with olive oil, then generously coat with the spice mixture. Set aside at room temperature while you prepare the sauce.

Preheat Oven

Preheat the oven to 400°F.

Make the Sauce

Combine all sauce ingredients (except cornstarch and water) in a 2-quart saucier. Bring to a light boil, then reduce to a simmer for 10–15 minutes.

Strain the sauce through a fine mesh sieve into a small pot to remove solids.

Roast the Racks (Step One)

Arrange the halved onions on a small sheet pan. Place the boar racks rib-side down on top of the onions. Transfer to the oven and roast for 15 minutes.

Thicken the Sauce

Mix the cornstarch and water to form a slurry. Add to the strained sauce, bring to a boil, then reduce heat and simmer until thickened, about 10–15 minutes.

Sear the Racks

Heat a skillet over medium-high heat and add avocado oil. Once the oil shimmers, sear the rib racks for 2–3 minutes per side until nicely browned.

Roast the Racks (Step Two)

Return the seared racks to the onions. Generously brush with the sticky sauce.

Roast for 20–25 minutes, or until the internal temperature reaches 135°F to 140°F.

This method keeps the wild boar incredibly tender while building layers of rich, spicy, sticky flavour. Perfect for when you want something wild… and wildly delicious.

Rest and Garnish

Tent the racks with aluminum foil and let them rest for 5–10 minutes to allow the juices to redistribute.

Slice between the bones with a sharp knife, then garnish with scallions and toasted sesame seeds.

Serve

Serve with a refreshing Asian-style slaw, sticky rice, and/or ginger-garlic bok choy to round out the plate. A crisp green salad with a tangy and slightly spicy dressing would also make a bright contrast.

Watch How This Recipe Was Made

Pairing Suggestions with Wild Boar Racks

Wine Pairing:

A bold, fruit-forward Zinfandel or Syrah/Shiraz pairs beautifully with the sticky-sweet heat of the glaze and the rich, earthy flavour of wild boar. If you prefer something with a little more finesse, a Pinot Noir with good acidity will also complement the dish nicely without overpowering it.

Beer Pairing:

Go for a Belgian Dubbel, Porter, or a Spiced Amber Ale. These bring malty depth and subtle spice that echo the sauce’s complexity while balancing the meat’s gamey richness.

Please drink responsibly.

What Does Wild Boar Meat Taste Like?

Wild boar has a deep, slightly sweet, nutty taste thanks to its natural diet of roots, nuts, and wild vegetation. It’s leaner than pork but still tender when cooked properly, offering a unique eating experience.

Why Choose Wild Boar?

✅Nutrient-Dense & Leaner Than Pork – Packed with protein, iron, and B vitamins, wild boar is a fantastic choice for those looking for a healthy red meat option. It has less fat and cholesterol than farmed pork while delivering a rich umami flavour.

✅Locally & Responsibly Procured – The wild boar used for this cut is locally sourced in Canada, and raised on natural feed without the use of growth stimulants, antibiotics, hormones, or steroids. It has been processed at a federally regulated facility, adhering to the highest industry standards and food safety requirements.

✅Ethically & Sustainably Sourced – Unlike factory-farmed meats, wild boar is typically sourced through responsible hunting and population control efforts. Since wild boar can be invasive and destructive to ecosystems, harvesting them helps maintain environmental balance while reducing food waste.

✅A Meat with History – Wild boar has been enjoyed in cuisines across the world for centuries. From ancient feasts to modern gourmet kitchens, its bold flavour makes it a prized ingredient in everything from rustic stews to elevated fine dining.

Cooking wild boar requires a little extra care due to its lean nature—low and slow roasting, basting, or pairing it with rich sauces helps keep it juicy and tender. Whether grilled, braised, or roasted, it delivers a meaty intensity that stands up beautifully to bold seasonings like Chinese 5-spice, citrus, chilies, and aromatic herbs.

📖 Recipe