Goat ribs are tender and delicious if cooked properly. They need a long, slow roast, and in the end, they’re fall off the bone and melt in your mouth tender.
If you aren’t among the initiated, the idea of making and eating roast goat ribs for dinner might seem a little bit strange. For many of us, goat tends to be outside the comfort zone of conventional cooking.
However, goat is a staple in all kinds of delicious dishes – and roast goat ribs offer the perfect way to savor everything this tender, succulent meat has to offer.
Goat meat offers a distinctive flavor profile that’s often described as earthy and somewhat gamey in older animals, but it’s as mild as lamb in younger animals. Its nuanced flavor and texture make goat an exciting protein to experiment with, especially for those who enjoy the full-bodied taste of a well-seasoned meat.
One of the key advantages of using goat ribs is their versatility. Whether you’re roasting them in the oven, grilling them on the barbecue, or slow-cooking them to tender perfection, the outcome is always hearty and satisfying.
My favorite way to serve them is all on their own, roasted until they’re tender enough to fall off the bone. They’re flavorful without any sauce or accompaniment but still mild enough that I can serve a plate of goat rib meat to my toddler, and he’ll eagerly gobble it right up.
Ingredients for Roast Goat Ribs
The ingredients for making roast goat ribs are quite simple. To make four servings, you’ll need the following:
- 1 rack (2-3 lbs) of goat ribs
- ¼ cup kosher salt
- ¼ cup garlic powder
- ¼ cup fresh black pepper
- ½ cup water
Opt for a rack of goat ribs weighing around 2-3 pounds. The meat should be fresh and well-trimmed, with the bones exposed but not cleaned of their protective layer of fat. This fat, which renders down during cooking, imparts a richness to the meat and helps it to maintain its tenderness.
The seasoning for your roast ribs is a mixture of three key ingredients: salt, pepper, and garlic. You can adjust these ratios a bit if you’d like, but remember – you can use this rub for all kinds of other meats, including beef and lamb, so don’t be afraid to make up a bit extra.
How to Make Roast Goat Ribs
Begin by preheating your oven to 325°F (165°C). Unwrap the goat ribs, and pat them dry with a paper towel. This step is important, as the meat needs to be dry for the seasoning to adhere well. This also lends itself nicely to a beautiful, golden crust during roasting.
In a small bowl, combine two tablespoons of salt, one tablespoon of black pepper, and two teaspoons of garlic powder. This is your dry rub mix. Feel free to adjust the seasoning amounts according to your personal preference. Remember, the key is to generously apply the rub on both sides of the ribs, making sure every edge is covered.
Place the seasoned rack of goat ribs in an oven-safe dish. We recommend adding water to the bottom of the dish, about a quarter-inch deep, to produce a moist cooking environment. Goat tends to be on the leaner side, as far as meat goes, so the water prevents the meat from getting too dried out.
Cover the dish tightly with aluminum foil, making sure steam can’t escape during the cooking process. In essence, this has a self-basting effect for the meat.
Next, carefully place the dish with the goat ribs into the preheated oven. This starts the waiting game – it should take around three hours to roast the ribs, and while it may seem like an excruciating wait, it’s important not to rush the process. Roasting at a lower temperature for a longer time allows the meat to tenderize slowly.
After the time is up, remove the dish from the oven and peel back the foil. You should notice the meat beginning to pull away from the bone, a sign of doneness. But your work isn’t done quite yet.
To seal in the juices, tent the ribs with aluminum foil and allow them to rest for a good 20 minutes. This period of rest allows for internal temperature equalization, meaning the outside of the ribs won’t be significantly hotter than the inside. This makes for a much juicier end product.
Once they’ve had their rest, it’s time to slice your goat ribs. Use a sharp knife to cut between the bones. The tender meat should quite literally fall off the bone. Serve – and enjoy!
When goat ribs are cooked properly, they’re so tender that you can slip the bones right out of the meat.
Serving Roast Goat Ribs
Roast goat ribs are best served fresh, straight from the oven. However, leftover ribs can be refrigerated for up to three days. To reheat, wrap the ribs in foil and warm them in your oven at 325°F (165°C) until they reach the desired temperature.
You should be able to easily pull the bones out of the rack of ribs. No need to use a knife; the whole rack should be fork-tender at this point.
Feel free to experiment with different spice blends and cooking liquids. For a zesty kick, consider infusing the roasting water with citrus or using a marinade in place of dry rub. You can also add herbs like rosemary or thyme to the roasting mix for a fragrant twist.
So what should you serve your goat ribs with? It’s entirely up to you, but a well-rounded meal might include a variety of enticing side dishes, like creamy mashed potatoes, grilled vegetables, or even a zesty coleslaw. A salad or a warm slice of bread – plus a big glass of rich red wine – would be nice accompaniments, too!
Goat Ribs
Slow roasted goat ribs are delicious, tender and full of flavor.
Ingredients
- 1 rack (2-3 lbs) of goat ribs
- ¼ cup kosher salt
- ¼ cup garlic powder
- ¼ cup fresh black pepper
- ½ cup water
Instructions
- Preheat the oven to 325°F (165°C).
- Unwrap the goat ribs and pat them dry with a paper towel to ensure the meat is dry for the seasoning to adhere well and to create a golden crust during roasting.
- In a small bowl, combine two tablespoons of salt, one tablespoon of black pepper, and two teaspoons of garlic powder to create the dry rub mix. Adjust the seasoning amounts according to personal preference and generously apply the rub on both sides of the ribs, making sure every edge is covered.
- Place the seasoned rack of goat ribs in an oven-safe dish, adding water to the bottom of the dish (about a quarter-inch deep) to create a moist cooking environment and prevent the meat from drying out.
- Cover the dish tightly with aluminum foil to trap steam during the cooking process, providing a self-basting effect for the meat.
- Carefully place the dish with the goat ribs into the preheated oven and roast for around three hours, allowing the meat to tenderize slowly at a lower temperature.
- After three hours, remove the dish from the oven and peel back the foil to check if the meat is beginning to pull away from the bone, indicating doneness.
- Tent the ribs with aluminum foil to seal in the juices and allow them to rest for 20 minutes, enabling internal temperature equalization for a juicier end product.
- Once rested, use a sharp knife to slice between the bones so the meat can fall off.
- Serve and enjoy your delicious goat ribs!
Goat Recipes
Looking for more goat meat recipes? It’s technically called Chevon, but either way, it’s delicious!
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