Fun Fact: I am the queen of aliteration! š
Hockey season is back Pittsburgh, and to celebrate the start of the Penguins season, I have whipped up a recipe that is perfect for your game day needs. Get ready, what you are about to see is a whole lot of primal foodie fun! Yinz aint seen nothing yet!
While shopping around at Market District here in Pittsburgh I came across an interesting type of meat. Now, if you know me personally you know I have a mild obsession with BBQ food (ok, I’m TOTALLY OBSESSED!). My jaw dropped when I came across a label that said “Feral Swine” while rummaging around for some nice looking ribs. Ladies and gentlemen, Wild Boar ribs were on sale, and OF COURSE I had to buy them!
And what better to top these bad boys with my very own Beasty BBQ Sauce? Watch out world, today I am releasing my top secret BBQ recipe that will knock your paleo socks off! GET EXCITED!
Burgher’s Beasty BBQ Boar Ribs
note: BBQ is known for either dry rubbing ribs in spices or marinateĀ ribs in sauce. I tend to do both, though my dry rub is as basic as basic can be. I do both to add flavor and spice, because that’s the way I like it! š Feel free to eliminate the dry rub though if you so choose.Ā
Dry Rub for Ribs:
sea salt, pepper, paprika and cinnamon. Season the meat accordingly to your liking. I tend to eye ball the dry rub since I add sauce to the ribs later. Given the fact that my BBQ sauce is spicy, I tend to just coat the ribs with the above spices for added flavor. Nothing too crazy, and you’ll see why when I list the ingredients below for my sauce.
Burgher’s Beasty BBQ Sauce
1 medium onion, chopped
2 tablespoons butter
2 garlic cloves, minced
2 cups fresh or frozen dark sweet cherries, pitted and Ā coarsely chopped
1 cup ketchup
2 Habanero peppers, diced ( the āBeastā of the sauce. Warning: this sauce is HOT!)
1/4 cup cider vinegar
1 tablespoon Worcestershire sauce
2 teaspoons ground mustard
1/2 teaspoon pepper
1/8 teaspoon Liquid Smoke, optional
Directions: Season 
meat as stated above and place into a crock pot. Slow cook meat in 1 cup of chicken stock or bone broth (I always use bone broth for flavor but either one works) for 8 hours. Prepare the sauce while your crock pot is cooking up a storm.Ā In a large saucepan, saute onion in butter until tender. Add garlic; cook 1 minute longer. Stir in the remaining ingredients. Cook, uncovered, over medium-low heat for 20 minutes or until cherries are tender and sauce is thickened, stirring occasionally.Ā Store in a refrigerator for later use. Once the ribs are done, pour out the left over liquid from the crock pot then pour on the sauce to your liking. You will keep the ribs in the crock pot while you pour the sauce over it. The ribs will be hot enough to soak up the juices of the sauce. Let the ribs marinade in there for roughly 10 minutes then SERVE!
I paired my ribs up with a side of mashed sweet potatoes and steamed broccoli. Simply Paleo! Simply delicious! SIMPLY BEASTY!
That about sums it up for me! Remember to eat smart, train hard, and enjoy your life!
GO PENS!
Love Always,
Janelle Pica-HKC, CPT
