Chinese Five-Spice Sticky Wild Boar Rib Racks
These 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.
Ingredients
Wild Boar Racks
- 2 650 g wild boar racks, frenched 22 oz
- 1 tablespoon olive oil
- 2 tablespoons avocado oil
- 4 onions trimmed and halved
Rub
- 1 ½ tablespoons brown sugar
- 1 tablespoon Chinese 5-spice
- ½ tablespoon Korean chilies with salt
Sticky Sauce
- ¼ cup brown sugar
- 1 tablespoon grated ginger root
- 2 garlic cloves minced
- 3 birds eye chilies left on the stem and sliced twice
- ¼ cup orange marmalade
- 2 tablespoons gochujang
- ⅓ cup hoisin sauce
- ¼ cup rice wine vinegar
- ¼ cup dark soy sauce
- ¼ cup light low sodium soy sauce
- ¼ cup apple cider vinegar
- ½ cup orange juice
- 2 teaspoons cornstarch
- 2 teaspoons water
Garnish
- 2 scallions green onions thinly sliced
- 1 tablespoon toasted sesame seeds
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 & Enjoy
- 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. Enjoy!
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