As I've mentioned before, the rib is my favorite part of the goat to eat. It has a nearly perfect fat to meat ratio along with bones. These two factors make it very hard to mess up cooking them. If you're going to make goat for the first time I suggest starting here.
I covered the ribs with a dry rub made up of salt, pepper, cumin, coriander and cinnamon. I placed them in a roasting pan on a bed of diced garlic and onion and drizzled maple syrup liberally on top. I filled the pan with a half inch of goat stock, covered and baked it for 2 hours at 325 degrees. They were cooled overnight and then sliced into 2-bone portions for serving. I finished them under the broiler, basting every minute with maple syrup until they had a crsipy exterior.
After cooking the polenta in water, stock and butter I placed it in a pastry bag and piped long thin tubes onto wax paper. I chilled them in the fridge to set them. I finished them in a pan with butter, crisping the bottom and cooking them through. Once the polenta was removed from the pan, I cooked the blanched baby swiss chard in the now browned butter. The plate was sauced with the liquid left after cooking the ribs.
I covered the ribs with a dry rub made up of salt, pepper, cumin, coriander and cinnamon. I placed them in a roasting pan on a bed of diced garlic and onion and drizzled maple syrup liberally on top. I filled the pan with a half inch of goat stock, covered and baked it for 2 hours at 325 degrees. They were cooled overnight and then sliced into 2-bone portions for serving. I finished them under the broiler, basting every minute with maple syrup until they had a crsipy exterior.
After cooking the polenta in water, stock and butter I placed it in a pastry bag and piped long thin tubes onto wax paper. I chilled them in the fridge to set them. I finished them in a pan with butter, crisping the bottom and cooking them through. Once the polenta was removed from the pan, I cooked the blanched baby swiss chard in the now browned butter. The plate was sauced with the liquid left after cooking the ribs.