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Goat Ribs Recipe: A Savory and Tender Delight

Goat ribs offer a rich, earthy flavor and tender texture when cooked properly. This recipe provides a step-by-step guide to marinate, cook, and glaze goat ribs to perfection, whether you prefer grilling or slow roasting. The result is juicy, tender, and flavorful ribs that are perfect for any special occasion or a casual family dinner.
Print Recipe
Prep Time 19 minutes
Cook Time 3 hours
Total Time 3 hours 19 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 300
Ingredients Equipment Method Notes

Ingredients
  

  • 2 racks of goat ribs around 1.5-2 kg
  • 2 tablespoons olive oil
  • 1 tablespoon garlic powder
  • 1 tablespoon smoked paprika
  • 1 teaspoon cumin powder
  • 1 teaspoon ground coriander
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 lemon juice and zest
  • Fresh herbs thyme or rosemary
  • 2 tablespoons honey for glazing
  • Optional: Chili flakes for added heat

Equipment

  • Grill (if grilling)
  • Oven (if slow roasting)
  • Meat thermometer (for checking internal temperature)
  • Baking tray or grill pan
  • Aluminum foil
  • Basting brush
  • Mixing bowls for marinade and glaze
  • Sharp knife (for trimming fat)

Method
 

  1. Prepare the Ribs: Trim off any excess fat from the goat ribs using a sharp knife. Rinse them under cold water and pat them dry with paper towels. Lightly score the surface of the ribs with a knife to help the marinade soak in better.
  2. Marinate the Ribs: In a bowl, mix olive oil, garlic powder, smoked paprika, cumin, coriander, salt, and pepper. Rub this marinade evenly over the ribs. Squeeze lemon juice over the ribs and sprinkle the zest. Add fresh thyme or rosemary. Cover and refrigerate for at least 4 hours or overnight.
  3. Cook the Ribs: Grilling: Preheat the grill to medium-high heat. Grill the ribs for 3-4 minutes on each side to get a nice sear. Reduce the heat and cook for another 10-12 minutes. Check the internal temperature (145°F/63°C for medium-rare).Slow Roasting: Preheat the oven to 300°F (150°C). Place the ribs on a baking tray and cover with foil. Roast for 2.5 to 3 hours. In the last 15 minutes, remove the foil to crisp up the ribs.
  4. Glaze the Ribs: Mix honey with chili flakes (optional) in a small bowl. Brush the glaze over the ribs during the last 10-15 minutes of cooking, allowing it to caramelize and create a sticky, sweet coating.
  5. Rest and Serve: Let the ribs rest for 10 minutes before slicing. This helps keep the juices in. Slice between the bones and serve with your favorite sides and dipping sauces.

Notes

  • Tenderness: If you want extremely tender ribs, slow roasting is your best bet. Grilling works great for a more charred, crispy exterior with a juicy interior.
  • Spice Levels: Adjust the amount of chili flakes or cayenne pepper in the marinade or glaze based on your desired spice level.
  • Alternative Glazes: You can replace honey with maple syrup or add soy sauce for a savory twist.
  • Storage: Leftover goat ribs can be stored in an airtight container in the refrigerator for up to 3 days. Reheat them in the oven or on the grill for best results.