Rib

Here Is One To Inspire: Steak Strips On Fettuccine With Blue Cheese!

Serves 4 to 6

St. Louis-style ribs are cut from the belly end of the ribs into a near-perfect rectangle.  They’re best when slow-cooked to develop their characteristic falling-off-the-bone tenderness and flavour.

Traditionally, St. Louis ribs are smoked for 4-6 hours with a dry rub containing brown sugar and a mix of herbs & spices, such as garlic & onion powders, thyme, oregano, mustard powder, cayenne, paprika, salt and pepper.  Then they are mopped with barbeque sauce for the final stage of cooking.  If you don’t have a smoker, you can slow-cook them in an oven, or on a barbeque with indirect heat, and still get great results.

Ingredients:

• 2 racks St Louis Ribs
• Rub: garlic powder, smoked paprika, onion powder, parsley, dried minced onion, sea salt
• 1/2-1 cup barbeque sauce of choice (more if desired)

Goat meat has a rich and savoury flavour, similar to lamb yet slightly sweeter.  You may have experienced goat meat in the past that had a bit of a gamey flavour, but ours comes exclusively from young goats, and is mild yet highly flavourful.

A rack of goat gives you the most premium meat, equivalent to the prime rib on a side of beef.  You can roast the rack whole, then slice it into cutlets, to give you maximum flavour and juiciness.  This recipe includes a smokey rub and a maple glaze, for an extra-delicious crust.