Goat Ribs

Goat ribs are small and lean compared to pork or beef ribs, but they carry a lot of flavor. Because there is little fat, they do best with a braise-then-finish approach or a low, slow roast.

How to cook goat ribs

Season with a spice rub, then either slow roast at 300F with a little liquid and a foil cover, or braise until tender and finish over fire or under a broiler for char. Basting keeps them from drying. A young goat’s ribs can also grill quickly if watched closely.

Keep them moist

The mistake is cooking goat ribs hot and fast like a fatty rack. Without much fat to render, they tighten and dry. Moisture and low heat are the fix.

What to make

Rub and slow roast them, or braise in the sauce base from goat birria and finish under the broiler. See the smoking guide for a low-and-slow route.

FAQ

Are goat ribs meaty?

They are smaller and leaner than pork or beef ribs but full of flavor. Slow, moist cooking gets the most from them.

Should I braise or grill goat ribs?

Braise then finish over fire for tender ribs. Only grill directly if they come from a young goat and you keep them short of well done.

Part of our goat cuts guide. Find pasture-raised goat through the Find a Farmer directory.