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1
Clean the racks of wild boar of any sinews and excess fat.
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2
Rub generously with Southwestern spice blend and allow to sit for at least 45 minutes.
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3
Grill on mesquite coals over medium heat until an internal temperature of 145 to 150 degrees F is reached.
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4
Allow to rest for about 10 minutes before cutting into chops.
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5
Serve with Parker County Peach Barbecue Sauce.
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6
5 parts iodized salt
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7
2 parts granulated garlic
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8
2 parts fine black pepper
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9
2/3 part cayenne
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10
3/4 part dried thyme
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11
3/4 part dried oregano
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12
2 parts paprika
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13
1 part onion powder
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14
1/2 part dried basil
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15
1/2 part cumin
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16
2/3 part coriander
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17
2 parts chili powder
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18
1/2 part dry mustard powder
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19
Combine all ingredients.
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20
1 sweet onion, diced
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21
3 ounces butter
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22
4 local fresh peaches, peeled and diced
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23
3 ancho chiles, stems and seeds removed
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24
12 ounces ketchup
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25
1/2 bunch chopped cilantro leaves
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26
3 ounces brown sugar
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27
3 ounces bourbon
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28
1 lime, juiced
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29
1 pint chicken stock
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30
Salt and pepper
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31
Saute the onions in butter until soft.
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32
Add in the remaining ingredients and bring to a simmer.
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33
Allow to simmer for approximately 15 minutes.
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34
Puree with a stick blender until smooth, then check for seasonings.
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35
Cool to room temperature and refrigerate.
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36
Ease of preparation: easy
