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Crispy Cabrito (Goat) Ribs

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This recipe was originally developed for Cabrito (goat) however it is very good with many other types of meet.

Ingredients:

  • 2 Racks of Ribs, (Goat, Venison, Lamb, Pork, Elk, Antelope, Etc.) If Elk, double ingredients
  • 20 Peppercorns
  • 2 Sprigs Thyme
  • 1 Stick Cinnamon
  • 1Bay Leaf
  • 1 Cup Jalapeno Jelly

Preheat oven to 300 Deg f. In roasting pan, submerge ribs in water. Add peppercorns, thyme, cinnamon & bay leaf. Cover with foil, cook for 2 ½ hour. Remove form oven. Cut away fat cap from ribs, if still attached. Allow ribs to cool in refrigerator for at least 30 minutes, or over night.

Broil or Barbecue

Ribs can be cooked as a complete rack or cut into individual rib sections. Glaze with Jalapeno Jelly. Cook on high heat charcoal grill or broiler, turning as needed. Re-coat with jelly every time they are turned. Cook about 15 minutes or until very crispy. Thicker rigs like elk and pork will not get as crispy as thinner meted ribs.

Serve as a main course or Individual ribs as an exhalant appetizer.

Jalapeno Jelly

Ingredients:

  • 12 Jalapeno Peppers, Stemmed and seeded
  • 1½ Cups vinegar
  • 6 Cups Sugar
  • 6 Ounces Liquid Pectin

Place stemmed and seeded peppers* in a blender, pour in vinegar and blend to puree. Transfer to large saucepan and add sugar. Cook over medium heat, stir and bring to boil. Continue to cook and stir for 5 minutes or until sugar dissolves. Remove from heat and let cool 10 minutes, them blend in pectin. Remove foam from top of jelly with a spoon. Pour jelly into 8-ounce jars; cover with lids and refrigerate until needed. Makes six 8- ounce jars.

Reduced recipe for two average sized rack of ribs:

  • 2 Jalapeno Peppers, stemmed and seeded
  • ¼ Cup Vinegar
  • 1 Cup Sugar
  • 1 Ounce Liquid Pectin (this can be eliminated however the glaze will not be as thick)

Note: it is important to monitor very closely when boiling. Do not over cook.

*Recommend using rubber gloves while preparing peppers if you have sensitive skin.

Jalapeno Jelly Glazed Pork loin

Cut trough down the center of the loin approx. ¾” from each end and a 1/2 “ deep, fill with glaze. Brush glaze over the rest of the meat, recoating every 10 minutes.

Barbeque using indirect heat, cooking time varies with the thickness of the roast and heat. Approx 30 – 45 minutes. If smoke flavor is desired add wood chips of choice.

Jalapeno glaze can be substituted with most any jelly or jam.

Other Usages

Glaze cam be used on most any meats when barbequing, roasting or broiling. If used as a glaze when broiling, monitor the cooking closely as the glaze can easily burn.

Use as a glaze over fried eggs. Brush on while the egg is cooking over medium heat.

Great on fried ham

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