Ingredients

* 3 spare rib racks of wild boar
* 3 clove garlic, finely chopped
* 2 tsp ground cloves
* 4 tsp ground cinnamon
* 2 tsp ground allspice
* 6 tbsp brown sugar
* 4 tsp dried oregano
* 2 tsp coarsely ground black pepper
* salt
* pumpkin fritters, to serve

For the glaze:

* 1 onion, thinly sliced
* 2.5cm piece of ginger, peeled and thickly sliced
* 2 bay leaves
* 2 cinnamon sticks
* 6 apples, peeled, cored and cut into quarters
* 750ml cider
* 375ml dry white wine
* 2 jalapeño chillies, or other mild chilliesdeseeded and halved
* bourbon whiskey, to taste

Method
1. Place the ribs in a large marinating dish.

2. In a mixing bowl, stir together all the aromatics and seasonings, then rub all over the ribs.

3. Leave to marinate in the fridge overnight, uncovered.

4. Preheat the oven to 140°C/gas 1.

5. Place the ribs in a deep roasting pan, along with all the glaze ingredients apart from the Bourbon.

6. Cover the pan and braise the ribs for 1 1/2 – 2 hours or until the ribs are tender.

7. Remove the ginger, bay leaves, and cinnamon sticks and discard. Purée the remaining ingredients and add a dash of Bourbon to taste.

8. Turn the oven to 200°C and cook the ribs for about 1/2 hour, uncovered. Baste the ribs every 10 minutes with the purée.

9. Carve the ribs and serve with a generous portion of the glaze, and with pumpkin fritters if wished.

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5. Turkey or chicken glaze