2 deleted 184 characters in body
source | link

I'm going to make an assumption here which you can confirm or deny, then answer the question.

I am assuming that you have actual goat ribs, like pork ribs, and not a rack of goat chops. I had a full goat breast that I just cooked them the other day. If you just broil them as you describe they will be tasty...and tough...and greasy.

You want to treat these like pork ribs, needing a slow cook. I first smoke my ribs, then braise them, then finish them under the broiler with a thinned sauce. Here's the whole process in great detail at cookloose.com

Unless you are saying broil as a means of describing putting them on a grill, note that wrapping the ribs in foil before broiling defeats the purpose. Broiling is directional heat...heatfrom a direction. Wrapping them in foil reflects the direct heat away.

However, your method is, almost, correct. You DO want to wrap the ribs in foil with a little liquid (beer?), maybe some garlic and a bay leaf, or do a full rub, and then put them in the oven at low heat for a braise. This will cause the meat and connective tissue to get soft and yummy. THEN pour off the liquid, open the foil and slip under the broiler to give them a crusty finish. Brush with a sauce or not, as you wish.

So...slow cook in liquid...broil to finish, but not wrapped in foil for the broil.

If you have full goat chops, I will redo this whole recommendation as a slow roast.

I'm going to make an assumption here which you can confirm or deny, then answer the question.

I am assuming that you have actual goat ribs, like pork ribs, and not a rack of goat chops. I had a full goat breast that I just cooked them the other day. If you just broil them as you describe they will be tasty...and tough...and greasy.

You want to treat these like pork ribs, needing a slow cook. I first smoke my ribs, then braise them, then finish them under the broiler with a thinned sauce. Here's the whole process in great detail at cookloose.com

Unless you are saying broil as a means of describing putting them on a grill, note that wrapping the ribs in foil before broiling defeats the purpose. Broiling is directional heat...heatfrom a direction. Wrapping them in foil reflects the direct heat away.

However, your method is, almost, correct. You DO want to wrap the ribs in foil with a little liquid (beer?), maybe some garlic and a bay leaf, or do a full rub, and then put them in the oven at low heat for a braise. This will cause the meat and connective tissue to get soft and yummy. THEN pour off the liquid, open the foil and slip under the broiler to give them a crusty finish. Brush with a sauce or not, as you wish.

So...slow cook in liquid...broil to finish, but not wrapped in foil for the broil.

If you have full goat chops, I will redo this whole recommendation as a slow roast.

I am assuming that you have actual goat ribs, like pork ribs, and not a rack of goat chops. I had a full goat breast that I just cooked them the other day. If you just broil them as you describe they will be tasty...and tough...and greasy.

You want to treat these like pork ribs, needing a slow cook. I first smoke my ribs, then braise them, then finish them under the broiler with a thinned sauce. Here's the whole process in great detail at cookloose.com

Unless you are saying broil as a means of describing putting them on a grill, note that wrapping the ribs in foil before broiling defeats the purpose. Broiling is directional heat...heatfrom a direction. Wrapping them in foil reflects the direct heat away.

However, your method is, almost, correct. You DO want to wrap the ribs in foil with a little liquid (beer?), maybe some garlic and a bay leaf, or do a full rub, and then put them in the oven at low heat for a braise. This will cause the meat and connective tissue to get soft and yummy. THEN pour off the liquid, open the foil and slip under the broiler to give them a crusty finish. Brush with a sauce or not, as you wish.

So...slow cook in liquid...broil to finish, but not wrapped in foil for the broil.

1
source | link

I'm going to make an assumption here which you can confirm or deny, then answer the question.

I am assuming that you have actual goat ribs, like pork ribs, and not a rack of goat chops. I had a full goat breast that I just cooked them the other day. If you just broil them as you describe they will be tasty...and tough...and greasy.

You want to treat these like pork ribs, needing a slow cook. I first smoke my ribs, then braise them, then finish them under the broiler with a thinned sauce. Here's the whole process in great detail at cookloose.com

Unless you are saying broil as a means of describing putting them on a grill, note that wrapping the ribs in foil before broiling defeats the purpose. Broiling is directional heat...heatfrom a direction. Wrapping them in foil reflects the direct heat away.

However, your method is, almost, correct. You DO want to wrap the ribs in foil with a little liquid (beer?), maybe some garlic and a bay leaf, or do a full rub, and then put them in the oven at low heat for a braise. This will cause the meat and connective tissue to get soft and yummy. THEN pour off the liquid, open the foil and slip under the broiler to give them a crusty finish. Brush with a sauce or not, as you wish.

So...slow cook in liquid...broil to finish, but not wrapped in foil for the broil.

If you have full goat chops, I will redo this whole recommendation as a slow roast.