Waste or mistakes never happen in a farm kitchen.....only future animal or plant food.

January 9, 2011

Slow Roasted Goat Ribs with Black Raspberry BBQ Sauce

Forage Fed Goat Ribs and Home made Cottage Fries
  1.  Bring a rack of ribs up to room temperature.
  2. Preheat oven to 450 degrees F.
  3. Slice a fresh clove of garlic and wipe cut side all over ribs.  You may cook the garlic slices in slits in the fat if desired.
  4. Place ribs on rack in a broiler pan or other open pan.
  5. Immediately turn down oven temp to around 150-175 degrees F and cook for 30 minutes per pound.
While the ribs are cooking, prepare the sauce.

Black Raspberry BBQ Sauce
10 oz black raspberry preserves
10 oz vinegar (Apple Cider, Wine, etc.)
1 small can tomato paste
1/2 cup unflavored beef gelatin
1/2 cup cane sugar/cream of tartar mix
1-2 TBS unrefined sea salt
1 TBS lemon thyme (optional)
1-2 TBS red pepper flakes (optional)

Mix the ingredients together and heat low and slow, stirring occasionally.  When the ribs are done, slice between the ribs into appropriate serving sizes and drizzle with sauce.

We had to hose ourselves down after our meal...but it was worth it!

Update: Ketchup Boy has been using the leftover sauce to pour over his fries on a regular basis now...it MUST be good. ;)

Monday Mania 
Hearth and Soul Hop 
Tuesday Twister 
Real Food Wednesday
Gluten Free Wednesday
Simple Lives Thursday 
Pennywise Platter Thursday 
Full Plate Thursday
Star Recipe Collection


  1. Oh, goat ribs!? I love the sound of this dish...the bbq sauce sounds seductive! Thank you for sharing it w/ the hearth and soul hop this week :D

  2. Hi Jenny,
    I would like a plate full of these ribs and BBQ Sauce. I would like to invite you to bring a dish to my Full Plate Thursday. Thank you for sharing and you have a great week!

  3. Hi Jenny,
    Thank you so much for bringing your wonderful ribs over to Full Plate Thursday they will be a big hit here. Thank you for coming today and please come back!

  4. Looks delicious,are the ribs high in gelatin too?and does the fat from the flesh vanish by putting it on. A roasting rack? I really cant stomach eating fatty meat bc i really dont like the texture/feel and taste in my mouth.

    Seeing your recipes,makes me wonder if you follow a ray peat (diet)? If so,may i ask what you eat on an average day(and if it was healthissues or something else thatled you to it?) As im trying to find a bit of inspiration mealwise.
    You seem like a nice person,would love to get to know you:).....and im so jeaulous i always wamted to work at a farm but over here the works kept within the farmfamily