[CH] Crispy Cabrito Ribs
Deb deForest (deforest@selec.net)
Fri, 17 Sep 1999 14:46:29 -0500
Here's another recipe from Dave's Pepper Palace newsletter
by Grady Spears chef/owner of Reata Restaurants and author
of "A Cowboy In The Kitchen". I thought since I haven't
been jailed for posting Cream of Jalapeno Soup, maybe I can
get away with another copyright infringement. This sounds
yummy, too, and you might not need pre-paid bypass insurance
to eat these like the cream soup.
Crispy Cabrito Ribs
-Reata Restaurants
Chef Grady Spears
This serves 4 as an appetizer, or one hungry cowboy.
Braising the ribs for three hours and then allowing them to
cool is the key to getting really crispy cabrito ribs.
Crispy cabrito ribs are a delicacy around Junction, Texas,
the capital of the Texas goat market.
2 racks of ribs from a cabrito
20 peppercorns
2 sprigs thyme
1 stick cinnamon
1 bay leaf
1 cup of Jalapeno Jelly
Preheat the oven to 300 degrees. Submerge the ribs in water
in a roasting pan. Add the peppercorns, thyme, cinnamon,
and bay leaf. Cover with aluminum foil. Cook for 2 1/2
hours. Remove from the oven. Cut away the fat cap from the
ribs, if still attached. Allow the ribs to cool in the
refrigerator for at least 30 minutes, or overnight.
When you're ready to serve the ribs, turn the oven to broil,
and cut in between the bones to make individual ribs. Glaze
the ribs with Jalapeno Jelly. Return the ribs to the oven
and broil them, turning as needed, for 15 minutes, or until
very crispy.
Deb's notes: Cabrito ribs are adult goat ribs and are
wonderful. If you can't get those, then I suppose other
ribs will work but you'll maybe need to adjust braising time
depending on how meaty they are. I will definitely use hab
jelly when I make these. One of our list members,
AutumnRhea/Debra, makes killer good hab jelly. If you are
lazy like me and don't make your own, you might see if she
still has some around and barter...first born child works
with some (I'm still working on it Calvin, honest, I figger
practice, practice, practice). Debra you still got some
extra Jammin' Jelly (with strawberries, mango, oranges and
Habanero peppers) around?
Deb in Houston