This cut is actually the goat breast. What does one do with the breast? Well, let me clarify in meat terms most of us know- these are goat spareribs! Sometimes with lamb this cut when squared off may be called Denver ribs. I will here coin a new phrase that I hope will catch on because these are so good- I'll just call them Bolinas Ribs. Take that Colorado!

These would be great slow cooked on the BBQ but I did them rainy day style- dry rubbed, cooked slowly in the oven then then glazed with honey and spices to finish on high heat.

Mild, tender, and packed with flavor, I believe these were good enough to leave Denver and maybe even Colorado for outright!

John Paul Khoury,CCC

Corporate Chef

PREFERRED MEATS, Inc

   2      each                   Bolinas goat breasts

   1      teaspoon           Chinese 5 spice

   1      teaspoon           ground cumin

   1      teaspoon           paprika

     1/2  cup                    chicken broth

     1/2  cup                    honey

     1/4  cup                    ketchup

   1      teaspoon           ground cumin

     1/4  cup                    balsamic vinegar

     1/4  cup                    Sherry or cider vinegar

                                      salt & pepper -- to taste

Season breasts with salt, pepper, and the spice mixture, wrap in plastic and refrigerate over night. Put breasts rib side down on sheet pan and add broth, cover and seal tightly with foil. Put in 400° oven for 20 minutes and then turn down temp to 170° and slow cook for 6 hours.

Remove breasts and cool. Toast the cumin slightly in a sauce pan and strain pan juices onto cumin, add honey, ketchup, and vinegars. Reduce until syrupy, season. Cool.

Preheat oven to 375°. Put breasts bone side down on sheet pan and brush with honey BBQ glaze. Heat ribs until they are nicley glazed and slightly crisp around the edges.

Cut like spare ribs and serve. Make sure you have plenty of moist towelettes!