As our friend Rona exclaimed, “What a great appetizer!” A super and quick item for grilling—the delicate flavor, small size and unique taste of capretto de latte (milk-fed young goat in the Italian style) make this a sensational special summer treat. Riblets are an equivalent cut to spare ribs, but much smaller and more manageable and delicate. As an appetizer one slab for two people—to be safe, three slabs for four people—leftovers are great but unlikely! Double quantities for a main course. Total prep and cooking time: 33 minutes.
3 slabs capretto riblets
4 tablespoons e.v. olive oil
2 tablespoons wine vinegar
salt and pepper
2 tablespoons favorite chutney, or not too sweet jam or fruit spread (apricot, mango, or peach work well)
While you prepare the grill, marinate the riblets for at least ten minutes in the oil and vinegar, generously salted and peppered. Turn over a few times to recoat. When you have a bed of glowing coals put the riblets on the grill, reserving the marinade. Check the riblets often—after about five minutes they should be just beginning to brown—reposition without turning them over to brown them all evenly. After ten minutes on one side they should be blackened slightly but not charred or burned. Same treatment for the other side. While they are grilling stir the chutney or jam into the remaining marinade. (If you’re paranoid about bacteria make a half-batch of new marinade—I’m not and don’t.) When the riblets have lightly blackened on both sides return them to the marinade-jam and turn to coat evenly and well. Replace them onto the grill for about 2-3 minutes per side, turning frequently, careful not to burn. Take the riblets to a cutting board and chop down between the ribs with a sharp knife or cleaver. Enjoy with your fingers!