Barbecued goat ribs

Barbecued goat ribs

Hungry For That
Lauren Bamford

After reading the first MoVida cookbook by Frank Camorra, I was really keen to try out his recipe for goat. It worked out well but, since then, I have cooked goat a number of times with very mixed results. I have tried everything from slow-braising the shoulders to quick-grilling the cutlets – sometimes awesome, sometimes not so good. It got me thinking that perhaps my technique was okay but maybe my supply was to blame. I started to ask more questions of my butchers and it seemed that the goat industry in Australia was quite small and not a lot was known about the suppliers, let alone the breed of goat I was buying.

As I have been striving for complete transparency with all the suppliers that we buy from, I had to stop taking a gamble on the quality of goat until I could find out more. A good year passed until I discovered a farm 45 minutes from my house, named Seven Hills Tallarook. I called them up and they invited me to come and have a look around their picturesque farm where they breed Boer goats. The meat was so beautiful it inspired me to create this dish.


Quantity Ingredient
2 goat rib sections, (about 600 g each)
1 ruby grapefruit, pith removed and cut into 1 cm-thick slices
1 white onion, thinly sliced
stack Corn tortillas, warmed, to serve
or stack Flour tortillas, warmed, to serve

Barbecue sauce

Quantity Ingredient
125ml tomato sauce
2 tablespoons apple cider vinegar
125ml worcestershire sauce
95g brown sugar
60g dijon mustard


  1. Preheat the oven to 140°C.
  2. Rub the skin side of the ribs with salt then put them in a roasting tin along with 250 ml water. Roast in the oven for 6 hours, checking on the amount of water in the pan and topping up as required.
  3. Meanwhile, prepare the barbecue sauce. Mix together all of the ingredients with 60 ml water in a bowl until well combined.
  4. During the last hour of cooking, baste the ribs with the barbecue sauce every 20 minutes.
  5. Remove the ribs from the tin and let rest for 10 minutes. Slice into individual ribs and serve with the grapefruit, white onion and a stack of tortillas.
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