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Add garlic mixture to goat, and stir to coat goat in garlic mixture.Add water, using a wooden spoon to scrape up any browned bits.
Cover and steam over low until meat juices run clear, about 20 minutes.(You should not hear water bubbling vigorously while steaming goat.)Uncover pan and transfer the contents of the pot to a medium bowl.
Wipe pan clean.. Heat remaining 1/2 cup oil in same pan over medium.Add cayenne pepper and remaining 1 cup onion and 1 teaspoon fresh ginger.
Cook, stirring occasionally, until onions are brown around the edges, about 6 minutes.
Add allspice, black pepper, cloves, nutmeg, cinnamon, and ground ginger, and stir to coat onion mixture in spice mixture.Prepare the Costillas en Salsa Roja.
Halve onion lengthwise; reserve one half for another use.Slice remaining half lengthwise into two wedges; set aside.
In a large skillet, toast guajillo and arbol chiles over medium-high heat, turning occasionally, until fragrant and pliable, 2 to 3 minutes.Stem chile mixture and halve lengthwise.