How should I cook these goat ribs?!
On the one hand, the farmer's market lady said to cook them low-temperature with moisture, and on the other hand I'm finding recipes online that just call for pan-frying or grilling them. Goat is supposedly a tough meat in general, but these ribs are pretty fatty. I don't cook meat often and don't think I've ever cooked it in the oven, so I don't have much sense of what to do.
Thoughts? A friend suggested braising and that sounded good, but since I don't know what I'm doing I thought I'd seek other input.
Thanks!
Answers: I have four goat ribs, about a pound alltogether, I think from a fairly young animal, and the package said something about "breast riblets". They've been marinating for about 24 hours.
On the one hand, the farmer's market lady said to cook them low-temperature with moisture, and on the other hand I'm finding recipes online that just call for pan-frying or grilling them. Goat is supposedly a tough meat in general, but these ribs are pretty fatty. I don't cook meat often and don't think I've ever cooked it in the oven, so I don't have much sense of what to do.
Thoughts? A friend suggested braising and that sounded good, but since I don't know what I'm doing I thought I'd seek other input.
Thanks!
Get a big pan where they will fit in. then wrap pan with foil. Then put them wrapped in foil and put in pan. then put about 1\2 inch of water in pan. and put in oven on 275 and slow cook them for a couple of hours.
No, gross.
If you have ever cooked lamb chops, treat goat much the same. Goat is very simialr in texture, and taste' although slightly tougher and just a bit stronger, but very tasty.
I like to just sprinkle a little Adoph's meat tenderizer on about 1/2 hour before grilling, and grill over indirect heat. Or oven broil but not too close to the fire so as to slow cook a bit. Like lamb, do not overcook.
Just sub the lamb for the goat ribs-2 racks of lamb
3 to 4 tablespoons fresh rosemary leaves, finely chopped
Salt
2 tablespoons plus 3 tablespoons extra-virgin olive oil
1 medium red onion, sliced into 1/4-inch thick half moons
2 tablespoons sugar
3 oranges, zested and juiced
3 lemons, zested and juiced
3 limes, zested and juiced
1 bunch Italian parsley, leaves chopped fine
If preparing in conjunction with the fire-roasted artichokes, the barbecue should be lit and then artichokes started when this dish is begun. If not, light the barbecue.
Clean and trim both racks of lamb and cut into 8 double chops. Chop the rosemary with salt. Rub the chops with the herbs and drizzle with 2 tablespoons of extra-virgin olive oil. Set aside.
In a 2 to 3-quart saucepan, heat the 3 remaining tablespoons olive oil over high heat. Before the oil begins to smoke, add the onion and cook until softened, about 7 to 9 minutes. Add the sugar and continue cooking until a dark brown caramel begins to form. Add the citrus juices, the zests, and simmer 5 minutes more. Add the fruit segments and simmer 2 more minutes, and remove from the heat.
Grill the lamb chops over the hot part of the grill 5 to 7 minutes per each side for medium rare. Remove the artichokes from the grill and arrange on a platter. Arrange the cooked lamb chops on the other end. Brush the chops with marjaram leaves dipped in citrus sauce. Garnish with parsley and serve immediately with Fire Roasted Artichokes.
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