Slow Roasted Goat Ribs with Black Raspberry BBQ Sauce

from Losing Creek Farm
Bring a rack of ribs up to room temperature. Preheat oven to 450 degrees F. Slice a fresh clove of garlic and wipe cut side all over ribs.  You may cook the garlic slices in slits in the fat if desired.

Place ribs on rack in a broiler pan or other open pan.

Immediately turn down oven temp to around 150-175 F and cook for 30 minutes per pound. While the ribs are cooking, prepare the sauce


Black Raspberry BBQ Sauce

10 oz black raspberry preserves 10 oz vinegar (Apple Cider, Wine, etc.)
1 small can tomato paste  1/2 cup unflavored gelatin
1/2 cup sucanat/cream of tartar mix 1-2 TBS unrefined sea salt
1 TBS lemon thyme (optional) 1-2 TBS red pepper flakes (optional)
Mix the ingredients together and heat low and slow, stirring occasionally.

When the ribs are done, slice between the ribs into appropriate serving sizes and drizzle with sauce.