by Christopher Godwin
Goat ribs, though not as common as pork or beef ribs, have a succulent, rich flavor that is often compared to rack of lamb, but slightly gamier. Serve cooked goat ribs with a bold red wine like Shiraz or cabernet sauvignon
- 2 lbs. goat ribs
- Extra virgin olive oil, for brushing
- Melted unsalted butter, for brushing
- Sea salt or kosher salt, to taste
- Freshly ground black pepper, to taste
Remove the ribs from the refrigerator 90 minutes before you want to cook them to warm to room temperature. Preheat the oven to 350°F. Place the ribs on a sheet of aluminum foil large enough to fully cover them when folded over. Brush the ribs with an even combination of extra virgin olive oil and melted unsalted butter and season them with salt or and ground black pepper to taste. Fold the aluminum foil over the ribs to make a tight seal. Place the ribs on a baking sheet and cook them in the oven for two hours. Remove the ribs from the oven. When the ribs are finished cooking, the meat will easily slide off the bone when prodded with the tines of a fork. Allow the ribs to rest 5 minutes before serving.
Bring Ribs to room temperature. Preheat the broiler. Line the bottom of a broiler pan with aluminum foil and place the ribs on top. Brush the ribs with an even combination of extra virgin olive oil and melted unsalted butter and season them with sea salt or kosher salt and freshly ground black pepper to taste. Broil the ribs for five minutes before flipping them over and broiling them for an additional five minutes on the other side.
Remove the ribs from the broiler and allow them to rest at room temperature for five minutes before serving.