Recipe courtesy of Jon Bonnell
Racks of Wild Boar
30 min
5 min
25 min
4 to 6 servings
30 min
5 min
25 min
4 to 6 servings


  • 2 whole frenched racks of Texas wild boar (recommended: Frontier Meats)
  • 4 ounces Southwestern seasoning blend, recipe follows
  • Parker County Peach Barbecue Sauce, recipe follows
Southwestern Spice Blend:
  • 5 parts iodized salt
  • 2 parts granulated garlic
  • 2 parts fine black pepper
  • 2/3 part cayenne
  • 3/4 part dried thyme
  • 3/4 part dried oregano
  • 2 parts paprika
  • 1 part onion powder
  • 1/2 part dried basil
  • 1/2 part cumin
  • 2/3 part coriander
  • 2 parts chili powder
  • 1/2 part dry mustard powder
Parker County Peach Barbecue Sauce:
  • 1 sweet onion, diced
  • 3 ounces butter
  • 4 local fresh peaches, peeled and diced
  • 3 ancho chiles, stems and seeds removed
  • 12 ounces ketchup
  • 1/2 bunch chopped cilantro leaves
  • 3 ounces brown sugar
  • 3 ounces bourbon
  • 1 lime, juiced
  • 1 pint chicken stock
  • Salt and pepper


Clean the racks of wild boar of any sinews and excess fat. Rub generously with Southwestern spice blend and allow to sit for at least 45 minutes.

Grill on mesquite coals over medium heat until an internal temperature of 145 to 150 degrees F is reached.

Allow to rest for about 10 minutes before cutting into chops. Serve with Parker County Peach Barbecue Sauce.

Southwestern Spice Blend:

Combine all ingredients.

Parker County Peach Barbecue Sauce:

Saute the onions in butter until soft. Add in the remaining ingredients and bring to a simmer.

Allow to simmer for approximately 15 minutes.

Puree with a stick blender until smooth, then check for seasonings. Cool to room temperature and refrigerate.

A viewer or guest of the show, who may not be a professional cook, provided this recipe. It has not been tested for home use.

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