available at Millad's Supermarket
at 396 Notre Dame.
2 racks of goat ribs
1/2 cup sour cherry preserve
2 Tbsp. Ras el Hanout
Marinate the ribs in the remaining ingredients overnight. If using goat chops, cut or roast the rack and sear quickly. If using rack of goat, preheat oven to 300ºF and roast, covered for a couple of hours, or until very tender.
Enjoy with salads, bulgur, couscous, rice or some amazing Afghani Naan bread baked in house at Millad's Supermarket.
Courtesy of chef Karen Peters