Ribs

Meat

Ribs

Ribs of Wild Boar suit grill, smoke, or braise. Mop lean game so they do not parch. Cook wild boar ribs to temperature when thickness varies, rest before carving, and add fat or sauce if lean. Stews, roasts, sausage, and ragù show the cut’s strengths. Match heat to collagen—fast sear for tender muscle, long moist heat for hard-working joints.

Track this ingredient

Unit

Characteristics

Preparations

BraisedGrilledRoastedSmoked

Traits

Bone In OptionButcher CutRichShowpieceVersatile

Nutrition and pairings

Nutrition

Typical values per 100 g edible portion. Nutrient names open the reference page.

Nutrition Facts

Per 100 g edible portion

Calories 206

Amount per 100 g

  • Total Fat 11.3 g
  • Saturated Fat 5.02 g
  • Trans Fat 0.2 g
  • Monounsaturated Fat 4.85 g
  • Polyunsaturated Fat 1.05 g
  • Cholesterol 73.1 mg
  • Sodium 57.3 mg
  • Salt 0.14 g
  • Total Carbohydrate 0 g
  • Dietary Fibre 0 g
  • Total Sugars 0 g
  • Complex / starch 0 g
  • Protein 22.5 g
  • Water 63.4 g
Detailed nutrients

Ribs of Wild Boar: composition reflects this culinary part relative to the whole ingredient.

History

Butchers charted ribs of wild boar as cookery specialised by muscle and joint.

Retail packing standardised ribs portions of wild boar for home kitchens.

Ready-to-cook ribs packs of wild boar expanded for convenience cooking.

An unhandled error has occurred. Reload 🗙

Rejoining the server...

Rejoin failed... trying again in seconds.

Failed to rejoin.
Please retry or reload the page.

The session has been paused by the server.

Failed to resume the session.
Please retry or reload the page.