These ribs are a favorite for their deep colored crust and meat that stays juicy underneath. The difficulty is clearing the gaminess of the goat without drying the meat out.
Crushed ginger mixed with 100ml white rice wine, rubbed over the ribs for 15 minutes and then rinsed off, is the step that clears the smell. The ribs are wrapped in foil and roasted for an hour first, and only then opened up and brushed with sauce for color.
This batch weighs about 1.5kg, at roughly 140 calories per 100g.
Method
Crush half the piece of ginger, mix it with 100ml white rice wine and rub it over the goat ribs for 15 minutes. Rinse them in clean water and drain them.
Slice the shallots, peel and slice the other half of the ginger, pick the green peppercorns from their sprigs, chop the lemongrass, and stem and chop the chili. Mince the shallot, ginger, lemongrass and chili, then mix them with the green peppercorns.
Mix the marinade: the minced aromatics plus 1 tablespoon kOBE Monk Fruit Blend, 1 tablespoon five spice powder, 3 tablespoons soy sauce, 1 tablespoon oyster sauce, 1 teaspoon seasoning powder, 1 tablespoon cooking oil, 1 tablespoon annatto oil, 1 tablespoon chili sauce and 1 teaspoon chili powder. Stir until dissolved.
Spread the marinade over the ribs, wrap them in foil and keep them in the fridge for 3 hours.
Put the ribs into the oven still wrapped in foil and roast at 200 degrees C with top and bottom heat and the fan on for 1 hour.
Take them out, open the foil and lay it underneath. Mix 1 tablespoon oyster sauce, 1 tablespoon chili sauce, 1 tablespoon ketchup, 1 tablespoon annatto oil and 2 tablespoons soy sauce for the basting sauce.
Brush the sauce over the ribs and roast at 230 degrees C for 15 minutes. Turn them over, brush on the rest of the sauce and roast for 15 minutes more.
Tips
Look for young goat ribs with bone and meat together, flat slim bones and pink red meat with a firm, fine grain, which hold up on the grill.
A full 3 hours in the fridge carries the seasoning right into the grain of the meat.
Keeping the foil on for the first hour is what leaves the meat tender rather than dry.
Rub the ribs with ginger wine for a full 15 minutes and rinse them again, as this is the step that decides how the goat smells.
Two rounds of basting at high heat are what give the ribs an evenly glossy surface.
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