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Wild Boar Ribs With Beetrot, Pickled Orange and Thyme Yoghurt

4 servings

1 Side ribs of wild boar, pork, lamb

3 tbsp Honey

3 tbsp Tigersauce

3 tbsp BBQ-sauce

2 tbsp Vinegar

6 large Beetroots

1 Orange, only the peel

3 tbsp Sugar

3 tbsp Water

1 Scallion, shredded


1 cup/0.4 pint/2 dl Yoghurt

3 tsp Picked thyme

1 tbsp Cumin

Salt & pepper

The Ribs
Part and boil the the ribs in salt water for approximately 30 min, rinse and let cool. Rub the ribs with honey, Tiger and BBQ-sauce, salt and pepper.

Cook the ribs on the grill while glazing them.

The Beetrots
Cut the orange peel into fine strips. Bring sugar and water to the boil, add the peel and boil for one minute and let cool. Shred or slice the beetroots as thin as possible using a mandoline slicer or potato peeler. Slice the scallion. Mix the beetroot, pickled orange and scallion, flavour with salt pepper and some vinegar.

The Yoghurt
Mix yoghurt with freshly picked and chopped thyme, cumin, salt and pepper.