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.
Combine all ingredients.
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.
Recipe courtesy of Chef Jon Bonnell