Braised wild boar ribs

Ingredients for 2 servings:

• 4 ribs (wild boar ribs)
• n. B. Oil and butter for frying
• 3 tbsp extra virgin olive oil
• ½ tsp mustard, medium hot
• 2 tbsp lemon juice
• 1 pinch of salt
• 1 pinch of black pepper, freshly ground
• 1 tbsp soy sauce, dark
• 1 pinch of ginger powder
• 1 large onion(s)
• 2 garlic cloves
• 1 rosemary sprig(s)
• 1 sprig(s) of thyme
• 1 tomato(s)

Instructions

Working time approx. 10 minutes; Rest time approx. 12 hours; Cooking/baking time approx. 2 hours; Total time approx. 14 hours 10 minutes

For the marinade, mix oil with mustard, lime juice, salt, pepper, soy sauce, and ginger powder and brush the ribs with it. Place the ribs in a freezer bag and pour in the remaining marinade. Seal and let marinate overnight in the refrigerator. Peel and dice the onion and garlic. Heat the oil and butter in a pan and sear the ribs until crisp. Add the diced onion and garlic and deglaze with the marinade from the freezer bag, which has been softened with water. Add the rosemary and thyme sprigs. Close the lid and let it simmer gently in a preheated oven at 150°C (convection oven) for about 2 hours. Check the liquid level occasionally and add a little water if necessary. Ten minutes before the end, place the sliced ​​tomato on top of the meat. Serve the ribs on warmed plates with a little sauce and the desired side dish (in this case, it was a vegetable salad).