Charcoal-Grilled Goat Ribs with Kachumbari

What you need

• 1.5 kg (3 lb) bone-in goat meat, ribs or shoulder chops cut into palm-size pieces
• 4 cloves garlic, crushed
• 5 1/2 tsp salt, 2 tsp for the rub, 1/2 tsp for the kachumbari, 1 tbsp for the basting water
• 4 ripe tomatoes, diced
• 1 red onion, thinly sliced
• 1 hot green chili, finely chopped, optional
• 1 handful fresh coriander, chopped
• 1 lime, juiced

Method

Restated from the original video

1. 1

   Score the surface of each piece of goat in a crosshatch about 5 mm deep.

2. 2

   Rub the goat with the garlic and 2 tsp of the salt. Cover and refrigerate for 2 hours.

3. 3

   Rub the sliced onion with 1/2 tsp of the salt and the lime juice, and leave for 5 min.

4. 4

   Toss the onion with the tomatoes, chili and coriander. Chill until serving.

5. 5

   Light charcoal and let it burn until covered in grey ash. Spread it for medium heat, with the rack about 15 cm above.

6. 6

   Stir 1 tbsp of the salt into 250 ml of water for basting.

7. 7

   Lay the goat on the rack and grill for 45-50 min, turning every 10 min and brushing with the salt water each time. It is done when deeply browned and 71 °C (160 °F) at the thickest part.

8. 8

   Rest the goat for 5 min, then chop it into pieces and serve with the kachumbari.

Imported from lowcarbafrica.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.