Goat Spare Ribs

Cooked with rosemary, garlic, onion, coriander, salt, and black pepper. 135°F for 48 hours. Mmmmm, I love goat. Such an underrated meat.

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Brian would you happen to have any pictures?

These haven't been finished in the oven to get a bit of crust yet (i do it prior to eating) but you get the idea.

Nice, goat is such an underrated protein. I think too many people confuse it with mutton and think it has a strong gamie flavor.

I like mutton, but that's harder to find than goat