We were shopping at Bi-Rite and saw that Chili, the gangsta butcher, had goat in his meat zone. We had never seen goat sold before nor had we eaten it but we were inspired by Chili’s spicy tagine recipe. He thinks sous vide is badass so he hooked us up with some pork fat to vide our ribs in (*heavenly angel chorus*). With two pounds of goat ribs in our bike bag we were psyched to get the cooking and peddled extra fast home. We re-imagined Chili’s tagine flavor profile into a barbeque dish with greens and french fries on the side.
For goat rib rub
- 2 tablespoons packed dark brown sugar
- 1 1/2 teaspoons salt
- 2 tablespoons paprika (not hot)
- 1 1/2 teaspoons chipotle chile powder
- 1 1/2 teaspoons ground cumin
- 1 teaspoon ground allspice
- 1/2 teaspoon black pepper
- 2 (2-lb) racks of goat ribs
For sticky and spicy sauce
- 1 1/2 cups chopped onion (from 1 large)
- 6 garlic cloves, finely chopped
- 1 1/2 tablespoons finely chopped peeled fresh ginger
- 2 tablespoons vegetable oil
- 1 1/2 cups ketchup
- 1/2 cup cider vinegar
- 6 tablespoons soy sauce
- 1/2 cup water
- 1/4 cup packed dark brown sugar
- 1 1/2 teaspoons salt
- 3/4 teaspoon black pepper
Cook at 57° C for 72 hours.
We don’t know for sure if you’re supposed to do this, but our moms always washed meat before they did anything to it so we use that as our cleanliness standard. After a rinse, the ribs get immediately coated in dry rub mix and they sit aside while we cube up the pork fat and blend together the marinade. We use an immersion blender but a regular old one is fine as well as not blending at all.
Next we pre-heat our sous vide at 57° C and let it level to temperature. Meanwhile, we split the ribs, sauce, and fat between the bags. For a vacuum seal, we submerge the bags in water up to the lip of the zip and allow the water pressure to do the work.
Three days later the ribs are ready to eat. We invite our uncle Craig over and cook right when he gets in. He’s never had sous vide before and couldn’t believe how fast it took us to serve the food. Ahhhhh haha, the beauty of sous vide, low action time.
We took the ribs out of the bags and dry them to get them ready for their flash sear. They rest aside while we reduce the sauce that has accumulated in the bags. As the flavors boiled down we got started on our sides. The french fries were pretty easy, we just bought pre-cut potatoes and popped them in the oven, by the time we were ready to serve they’re ready.
For our greens side we saute some beautiful flowering broccoli rabe with garlic. We add the garlic first and wok them until they are soft and then add the rabe for four minutes (they maintain their crunch). We finish the stir-fry with some kosher salt.
Finally, the ribs are ready to be seared! We got a pan really, really hot and then added the ribs— unfortunately we forgot to add the oil before putting them in…. hehehehehehe. It wasn’t a big mistake though, the ribs had crunchy bits and the meat fell off the bone. The collagen completely melted into the muscle and the pork fat magnified the flavors of the spices throughout.
We dipped our fries in the barbeque sauce we had left over. The goat tasted like lamb but with less musk. Our lunch went down joyously with a glass of Rioja.