I had kid goat ribs done over an open fire pit at “El Tio’s” (the Uncle’s) in Monterrey, Mexico some years back.
When the cook determined the ribs were done, two youngsters came out and took the ribs over to a band saw, flicked on the power and zipped off big two and three rib chunks. The dish was called “cabrito.”
It was really good !
Cabrito is common food out here in the Spring-lots of people have goats for lawn maintenance and milk for cheese-making-the culls get pit grilled and eaten when they are still small-good stuff...