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.