Goat Ribs

This is a continuation of my whole goat experience. I've now eaten goat on several occasions, but it has always been a leg, the hind leg, where most of the meat is located. I previously noted that I separated the backbone, thus separating the rib cages, by use of a tree trimmer.  

It was amazing how useful the tree trimmer was during the process of dressing the goat. Rather than trying to carefully cut through the soft-tissue around joints, or saw through joints with a knife or a saw, the tree trimmer did the job in one snap - it crushed right through the bone. I marinated the ribs and surrounding meat as I did the rest of the goat, 

but I'm not sure how much good it did. I used some mashed papaya and lime juice to help break-down the tissue 

and put on cut-up beet to provide some red coloring. 

and

and

I put half of the torso, including the ribs, on the barbecue, allowed it to cook, 

then put the other half of the torso on the barbecue.

After the cooking, I found it very difficult to extract the meat from the bones. 

The ribs were quite a bit smaller than even the lamb ribs I'd cooked before, so it was hardly worth the effort of separating out the individual ribs and eating the tiny bits of meat off them.

The skirt of meat over the outside of the ribs provided some nice meat, easy to get to, and there were some globs of meat on the outside of the ribs that I was able to cut-off. There was also a little meat on the neck and a little on the backbone, but most of it was firmly entrenched among the backbone, almost impossible to extract, unless you carefully used finger and teeth to extract it bit-by-bit. I did a little of that, and enjoyed the meat I got that way, but because I was trying to prepare the whole goat for a large group of people, I couldn't spend the time necessary to extract all the little bits that were available. So for the future, if I ever do a goat again, I either need to cooked it very, very slowly, 7 hours or more, so that the meat falls off the bone, or I need to eat it in stages, and spend the time necessary to carefully extract the rib and backbone meat that is there, but that requires special attention to obtain.