A show-stopping dish that requires minimal effort but delivers maximum flavor. The goat meat cooks down to an unbelievably tender, fall-off-the-bone consistency, bathed in a rich, dark red-brown barbecue sauce with perfectly charred bits.
Cook time2.5 to 3 hours plus 15-20 minutes for glazing
Equipment
- Oven
- Aluminum foil trays
- Aluminum foil
- Paper towels
Ingredients
- 3-4 pounds goat ribs (chevon), cut into individual or small sections
- 2 cups favorite barbecue sauce
- 1/2 cup water or broth
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Instructions
- Preheat your oven to 300°F (150°C).
- If your goat ribs have a membrane on the back, carefully remove it. Pat the ribs dry with paper towels.
- Place the goat ribs in aluminum foil trays in a single layer or slightly overlapping.
- Pour the barbecue sauce evenly over the ribs, making sure each piece is well coated.
- Add the water or broth to the bottom of the trays.
- Tightly cover the aluminum foil trays with another layer of foil.
- Bake for 2.5 to 3 hours, or until the meat is very tender and easily pulls away from the bone.
- For charred bits and a glossy finish, carefully remove the top foil. Increase the oven temperature to 400°F (200°C) or transfer the ribs to a grill.
- Brush with additional barbecue sauce if desired.
- Cook for another 15-20 minutes, or until the sauce is caramelized and slightly charred.
- Let the ribs rest for 5-10 minutes before serving.
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Notes
Goat ribs can be adapted for pork spare ribs or beef short ribs, though cooking times might vary slightly. Chicken or beef broth can add extra depth of flavor compared to plain water. Low and slow cooking is key to achieving tender ribs.
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