{"id":21494,"date":"2019-03-09T00:34:11","date_gmt":"2019-03-09T00:34:11","guid":{"rendered":"http:\/\/food.hoggardwagner.org\/?p=21494"},"modified":"2019-03-09T00:34:11","modified_gmt":"2019-03-09T00:34:11","slug":"spicy-goat-ribs-mustard-sauce-rutabaga-frites-and-greens","status":"publish","type":"post","link":"https:\/\/food.hoggardwagner.org\/?p=21494","title":{"rendered":"spicy goat ribs, mustard sauce; rutabaga frites and greens"},"content":{"rendered":"

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‘Goat wings’, I’m calling them.<\/span><\/p>\n

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They had started out great.<\/p>\n

But then they spent too much time in the oven. My estimate of the cooking time for slow-braised goat ribs was far more generous than it should have been (I was looking at a recipe for lamb, but I had goat<\/em> (goats are pretty small, even when compared to lamb) and\u00a0and I was too busy elsewhere to check on how they were doing.<\/p>\n

Adding to my discomfort, as someone who really hates finger food, was the fact that there was no way I was going to be able to eat these somewhat desiccated ribs with a knife and fork.<\/p>\n

But still, they were delicious, and then even gilded.<\/p>\n

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I included a sauce, which began with my deglazing the oven pan, and which happened just after I snapped this image following the removal of the ribs, and the rack on which they had rested, and before adding some stock. It’s amazing how small an amount of concentrated drippings it takes to produce something really rich.<\/p>\n

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At least I think I got the vegetable accompaniment right: Ribs and rutabaga seem made for each other, and this root even came with its own greens!<\/p>\n