Balsamic Glazed Goat Ribs


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



From Edible Austin

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.