Even though we don’t play much anymore, Son and I have been WoW fans for years. He started playing in the beta 15 years ago, and I’ve played on and off with him in the years since. (I’d happily play more, but… responsibilities, bills, adulting… ?)
I’ve cooked from the World of Warcraft Cookbook before – the steaming goat noodles aren’t bad, the Dalaran brownies are tasty, and the cherry grog is delicious. But we wanted to make sure we were making something from WoW Classic this time, since the release was this week, and it had to be something that could go in sushi! So beer-basted boar ribs it is.
And OHMYGOD these are so good. Neither the beer nor the red curry paste are overwhelming flavors, and it all comes together into a fantastic barbecue sauce. Even if you don’t want to be a weirdo like me and make them into sushi… MAKE THESE RIBS! They’re SO good, not too difficult to make, and your kitchen will smell amazing.
Today’s Question of the Day: Are you for the Alliance, or are you for the Horde?
Beer-basted boar rib sushi
Rib recipe from World of Warcraft: The Official Cookbook, by Chelsea Monroe-Cassel
Makes 1 roll
- one 3-lb rack of pork spareribs, or boar ribs, if available
- salt and pepper, to taste
- 1 tbsp olive oil
- 2 shallots, diced
- 1 clove garlic, minced
- 2 tsp red curry paste
- 1 cup ketchup
- 1 bottle beer (Rhapsody Malt is best, but substitute in a pinch. The less hoppy, the better.)
- 2 tbsp Worcestershire sauce
- 2 tbsp molasses
- 1 tbsp apple cider vinegar
- 1 sheet nori
- 1/2 cup sumeshi
- 5 slices of pickles
- Preheat the oven to 275F. Line a rimmed baking sheet with aluminum foil and set a rack over top. Place the ribs on this rack, meaty side up, and sprinkle liberally with salt and pepper. Place in the oven to start cooking.
- Place a saucepot over medium heat and add the oil, shallots, and garlic. Cook until the shallots are soft and the garlic is fragrant, 3 to 5 minutes. Stir in the curry paste to coat the shallots and garlic, then add the remaining ingredients. Cook for 20 to 30 minutes, stirring occasionally, until the mixture has reduced to a semithick sauce. For a smoother sauce, blend the mixture with a submersible blender until no pieces of shallot or garlic remain.
- The ribs will slow cook for about 3 hours. Baste with the sauce every 20 to 30 minutes or so (cover the underside a few times, too) until you’ve got a nice thick layer of tangy delicious sauce. Allow to cool slightly, and remove meat from the bones.
- Cook sushi rice.
- With a bamboo rolling mat, roll the sushi, using the rib meat and pickles as your fillings.
- Slice the sushi, and enjoy!
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