Get. Chevre. Cabra. All names for this super delicious meat that you need to try. It’s Goat. No, really. Goat is a diet staple in many cultures, and here in South Texas, it’s found on most Mexican restaurant menus. And there’s a reason–it’s flavorful, healthy, and delicious! Get your goat on with these delicious Oven Roasted Goat Ribs.
OK, before you get up in my grill about digging into a meat that many folks will turn their noses up at, hear me out. I know that goats are all the rage right now–videos and pictures of goats are all over social media. But in many cultures, goat is prepared and served in every way imaginable. It’s more savory in flavor than beef, but a little sweeter than lamb. Either way, it really is a delicious option you should consider.
Here in South Texas, my husband and I have found a wonderful purveyor of grass-fed meats. Koch Ranches raises and offers a variety of wonderful meats, with goat being one. We love everything we’ve tried, and goat is one of our new favorites.
One of the important things to understand when preparing a meat such as goat is that it usually requires a longer cook time. Because goats are generally free-range animals, they get more exercise, and in this case, makes for a much leaner meat. That less-fat is great, but can sometimes mean a denser meat. Many preparations can be found where the meat is braised for many hours. But in this recipe, we went for an oven-roasted option that was easier than having to cook the goat ALL day. This allows the meat to break down and become tender and juicy.
It was so easy I’m almost embarrassed to tell you how we did it. But I we’re friends, right? So I’m going to tell you. Ready?
Salt. Pepper. Garlic Powder. Water. Oven. EAT.
Yes, that was it. And it was fabulous.
Once you try this under-served but overly-flavorful meat, you’ll understand why people in all of those other countries have been eating this wonderful lean protein for centuries! Time to get yourself some Goat Ribs and get them in the oven right away!
**I was not compensated by Koch Ranches for this post. All purchases, and opinions, were my own.**
| Servings | Prep Time |
| 4 people | 10 minutes |
| Cook Time | Passive Time |
| 3 hours | 20 minutes |
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Goat may wind up being one of your new favorite meats. Lean, and full of B vitamins and low amounts of saturated fat, it's worth seeking out. And because of the clean flavor, you don't need to do much to it to bring out the natural essence in this beautiful cut of meat. Time to get your goat on!
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- 1 2-3 lb. rack goat ribs
- 1/4 cup kosher salt
- 1/4 cup freshly cracked black pepper
- 1/4 cup garlic powder
- 1/2 cup water
- Preheat the oven to 325 degrees. Remove the rack of ribs from the packaging, and dry the meat with a paper towel.
- Mix together the salt, pepper and garlic powder. Rub the spice mixture liberally over both sides of the goat ribs. Any extra spice mixture can be stored in an airtight container for up to 1 month.
- Place the ribs in an oven-safe dish. Add water to bottom of dish to keep the meat moist during roasting. Cover the meat with foil, and roast the ribs for 3 hours, or until the meat begins to pull away from the bone.
- Tent the ribs with foil and allow to rest for 20 minutes prior to slicing. Serve immediately and enjoy your new favorite meat!
The simple spice rub used here was a revelation to us. So simple it had to be more complicated to be good, right? Wrong. This easy and versatile rub is one of our go-to rubs now for goat, beef, lamb, boar (yes, boar--more on that later), or just about any other protein you may have handy. It's spicy from the pepper, but savory from the garlic powder. You'll want to use it on everything from now on, especially these Oven Roasted Goat Ribs!
How much water in the dish?
Hi Dale! It looks like I specified 1/2 cup of water. But be sure to keep an eye on it as it cooks so that the meat doesn’t dry out. Let me know how it works out for you!
Hi Dee Dee,
What temperature should the goat meat be when it’s pulled off? Are we shooting for over 200 degrees like low and slow beef, or more like medium rare like for lamb?
We bought a wether goat from a 4-H kid this year. Had it cut into roasts, chops and ribs with all remaining meat ground. We’ve been experimenting with goat meat and rather enjoy it.
We cooked the ribs closely to how you suggested, but we used a seasoning blend from a local company, Florida Ridge Seasonings, it’s called Peninsula Pepper. We use it a lot because it does not contain salt, but still adds great flavor. The ribs turned out amazing! They have a couple others that go well with goat meat also.
Anyway thanks for sharing your recipe. We are always on the lookout for good ones.
I am so glad your goat ribs turned out so well! It is such an underutilized meat here in the US, and as you well know, it shouldn’t be! It is hard to find depending on where I have lived, but am always excited when I find it. :o)
I found a 5.13 lb goat forequarter today at my local Asian market. Cost about 31.00 and I bought it anyway. Cut the small leg portion off and a hunk of meat to get it to fit into my pan. Seasoned like you did but with a bit more moisture including a Chinese black vinegar, EVOO, and some leftover lacto-fermented ginger brine. I know that sounds odd but it isn’t since I cook weird stuff all the time. I’m roasting it right now at 450° for 20 minutes then I will let it slow roast overnight at 200°. It’s smelling good already and it has hours to go!
I wish more people would try goat. Thanks to people like you, maybe we can educate them to think outside the grocery store box! Lol! I love trying anything different…rather, cooking anything different. Challenges are a must! I get tired of the same old meats one finds at the store. Luckily I live within 5 minutes of an Asian, International, and Latino market. I can pretty much find whatever I want…meat, seafood, veggies. Keeps me busy and happy!
Thanks, Dee Dee! Btw, I had a cat for 19 years with your name. My avatar is a picture of her.
Ann, I am so glad you agree that this is a great meat to rely on! I grew up with a dad who is a hunter, so I have tried some pretty unusual things over the years. And you know, I still like most of them! The big question is: how did your roast turn out???
I’ve never cooked goat and definitely wouldn’t do it without expert advice, which I now have. Only thing I need is the meat. Bet I can find some if I look in the right ethnic stores around here (Washington DC). Looks fabulous and I’d love to try it!
Laura, in the DC area you could try “Let’s Meat on the Avenue” in Del Ray (http://letsmeatontheavenue.com/). They always have a wide variety, but call ahead so that you know what they have available at any given time. They sell out of certain things, so it’s good to go early. And then you can go over to Cheesetique (as if I ever needed an excuse to go there when I lived nearby!!). :o)
Google goat meat Frederick, MD…you’ll find several links plus it’s always nice to take a drive out to Frederick for some other shopping and some dining!
Once we get back to the DC area (I hope sooner rather than later!!!), I’ll have to remember to head up to Frederick for goat–and lots of other great stuff. :o)