This recipe is from a chef in Austin, highlighted in the Edible Austin magazine and sounds like a delightful way to go. We have been treating them like we do pork ribs, adding a great rub and then slow cooking them in the oven for a few hours. Another option from Windy Hill goat Farm includes marinating them and then slow cooking in the crock pot…another easy option!
- 2 pound(s) goat ribs
- Salt and pepper, to taste
- 1/2 cup(s) aged balsamic vinegar
Preheat oven to 275.
Rub the ribs with salt and pepper and you could sear them in a skillet to seal in juices, alternatively add a bit of fat (lard, chicken roasting juices or olive oil to them)
Place in roasting pan with small amount of water to avoid any burning and cover. Bake for 2-4 hours.
Remove from oven. If there is excess juice, collect into a pan and add balsamic vinegar and reduce it to a glaze to brush on the ribs.