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Those who experience goat for the first time marvel at how bright, lean, and floral it is. These bellies with ribs are leaner than pork ribs, but moist, with just a thin layer of silky fat. They are some of the most delectable ribs you could ever grill, a genuinely surprising crowd-pleaser.
1. Bring the goat belly to room temperature before you begin. Remove from packaging, pat dry, and season with salt and pepper. Preheat the oven to 275ºF.
2. Place the belly on a rack in a roasting pan. Wrap the pan tightly with foil and place in in the oven. Roast for at least 3 hours. Check the belly – it is ready when the bone easily comes out when pulled.
3. If the belly is not ready, place it back in the oven for another hour. Goat belly with ribs is a strange cut to some but those in the know swear by it. To prepare, roast or braise low and slow — cook until the meat falls off the bone.
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