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Boneless BBQ Wild Boar Side Ribs, Pearl Barley and Wild Mushroom Risotto

Boneless BBQ Wild Boar Side Ribs, Pearl Barley and Wild Mushroom Risotto



  • 3 packages of Wild Boar Ribs
  • 6 cups apple juice
  • 6 sprigs Floating Gardens fresh thyme
  • 4 Spring Creek Gardens carrots peeled and diced
  • 1 Spring Creek Gardens medium yellow onion peeled and diced
  • 4 cloves garlic peeled and sliced
  • 1 bag Prairie Infusions dried Porcini mushrooms
  • ½ bag Prairie Infusions dried Chanterelles
  • 1 cup Daybreak Mills pearl barley
  • 5 cups chicken stock (canned or homemade)
  • 2tbsp North Prairie Gold Canola oil
  • 2tbsp Notre Dame soft butter
  • 6tbsp Floating Gardens fresh chopped parsley
  • 4tbsp fresh chopped Oregano
  • 2tbsp Floating Gardens fresh chopped dill
  • 6tbsp Miss Helene's BBQ sauce
  • Salt and pepper


Remove all the membranes and cut the rib in half for ease of use. 

Lay out a sheet of aluminum foil and a sheet of baking parchment (1 pouch per packet of ribs).
Lay the fresh thyme on the paper and one packet of ribs; place the ribs meat side up.
Bring the edges of the foil together to make a pouch then add 2 cups of apple juice to each pouch and seal tightly.

Place on a baking tray and into a preheated oven at 325 for 2-2.5 hours till the meat is very tender.

Once cooked you can allow them to cool then refrigerate for up to 3 days allowing you to do the prep the day before. While hot remove the meat and place into a bowl. (you can leave the meat on the bone and just brush with BBQ sauce). Add the BBQ sauce and mix well then place the meat on a clean tray and broil or roast for 2 minutes until lightly caramelized.
While the meat is cooking you make the barley risotto.

In a thick bottomed pot add the canola oil and butter and soften the diced carrot and onion Next add the garlic, barley and dried mushrooms and 5 cups of chicken stock. Bring to the boil and simmer stirring occasionally until the barley is tender. Finally add the fresh chopped parsley, dill and oregano and taste, adjust seasoning with salt and pepper.

Serve with the BBQ meat on top of the risotto.