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Rosemary goat ribs with Sauté Vegetables


A. Rosemary Goat Ribs

  1. Mix the goat ribs with Himalayan salt and black pepper. Place the meat in the cooking pot. Pour the Apple cider on the meat and place the rosemary on top of the meat. Close the lid and slow cook for an hour.
  2. Add grounded Spanish paprika, grounded garlic and crushed chillies to the meat and stir fry the meat. When the meat is 5 minutes to being ready, add 2 tablespoons of honey.

B. Sauté Vegetables

  1. Place the cooking pan on the cooker and add the sunflower oil. Heat the oil until it is scorching.
  2. Add sliced carrots to the hot oil and stir fry for 3 minutes. Add crushed garlic to the carrots and cook for 5 minutes.
  3. Add the blanched broccoli to the mix and stir fry for 5 minutes then switch off the burner.


C. Sauce

  1. Mix the apple cider, tomato sauce and crushed chillies then serve!

D. Cook’s Note

Serve the meal with oil-fried / air fried potatoes, sweet potatoes, plantains or arrowroots!

Happy cooking!!!

why you act the way you do by Tim La Haye
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