📝 About This Recipe
Succulent, tender, and deeply flavorful, these grilled goat ribs bridge the gap between rustic tradition and gourmet elegance. Goat meat, prized for its lean profile and earthy sweetness, is slow-braised to tenderness before being finished over a high-heat flame for that signature charred crust. Infused with a bold North African-inspired rub and a sticky honey-harissa glaze, this dish is a celebration of fire, spice, and the incredible texture of high-quality red meat.
🥗 Ingredients
The Meat
- 3 pounds Goat ribs (cut into 3-4 rib racks, silver skin removed)
The Braising Liquid
- 2 cups Beef or vegetable stock (low sodium)
- 1/4 cup Apple cider vinegar
- 6 pieces Garlic cloves (smashed)
- 2 inch piece Fresh ginger (sliced into rounds)
The Dry Rub
- 2 tablespoons Smoked paprika
- 1 tablespoon Cumin seeds (toasted and ground)
- 1 tablespoon Coriander (ground)
- 1.5 tablespoons Kosher salt
- 1 teaspoon Black pepper (freshly cracked)
- 1/2 teaspoon Cinnamon (ground)
The Glaze
- 3 tablespoons Harissa paste (mild or spicy depending on preference)
- 1/4 cup Honey (wildflower or clover)
- 1 tablespoon Lemon juice (freshly squeezed)
- 2 tablespoons Olive oil (extra virgin)
For Garnish
- 1/4 cup Fresh cilantro (roughly chopped)
- 2 tablespoons Pomegranate seeds (for a pop of color and acidity)
👨🍳 Instructions
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1
In a small bowl, whisk together all the dry rub ingredients: smoked paprika, cumin, coriander, salt, pepper, and cinnamon.
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2
Pat the goat ribs dry with paper towels. Rub the spice mixture generously over all sides of the ribs, pressing it into the meat. Let them marinate at room temperature for at least 1 hour, or in the fridge for up to 4 hours.
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3
Preheat your oven to 325°F (165°C). Place the seasoned ribs in a deep baking dish or roasting pan.
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4
Pour the stock, apple cider vinegar, smashed garlic, and ginger slices into the bottom of the pan around the ribs. The liquid should come about 1/3 of the way up the meat.
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5
Cover the pan tightly with a double layer of aluminum foil to ensure no steam escapes. Braise in the oven for 75-90 minutes, or until the meat is tender but not quite falling off the bone.
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6
While the ribs braise, prepare the glaze by whisking the harissa paste, honey, lemon juice, and olive oil in a small bowl until smooth.
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7
Carefully remove the ribs from the oven and transfer them to a tray. Let them rest for 10 minutes. This makes them easier to handle on the grill.
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8
Preheat your grill to medium-high heat (about 400°F-450°F). Ensure the grates are clean and lightly oiled.
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9
Place the rib racks on the grill. Sear for 3-4 minutes per side to develop a nice char and smoky aroma.
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10
Using a pastry brush, generously coat the ribs with the honey-harissa glaze. Grill for an additional 2 minutes per side, watching closely as the sugar in the honey can burn quickly.
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11
Remove the ribs from the grill when they are deeply caramelized and glistening.
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12
Let the ribs rest for 5 minutes before slicing them between the bones into individual servings.
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13
Garnish with fresh cilantro and pomegranate seeds for a vibrant, professional finish.
💡 Chef's Tips
Always ask your butcher for young goat (cabrito) for the most tender ribs. Don't skip the braising step; goat is leaner than lamb or pork and needs the moisture to prevent toughness. If you don't have a grill, you can finish these under a high broiler for 3-5 minutes per side. To check for doneness during braising, the meat should start to pull back from the tips of the bones. Adjust the harissa quantity to your heat tolerance—some brands are significantly spicier than others.
🍽️ Serving Suggestions
Serve alongside a cooling cucumber and mint yogurt raita to balance the spice. Pair with a warm couscous salad tossed with dried apricots and toasted almonds. Grilled flatbread or naan is perfect for mopping up any leftover glaze and juices. A crisp, chilled Rosé or a light-bodied red like Grenache complements the earthy flavors beautifully. Serve with a side of charred lemon halves for an extra squeeze of bright acidity.