Balsamic-Glazed Goat Ribs with Brown-Butter Potato Salad and Chicories

Category: 
Main Courses

Courtesy of Brandon Fuller, Café Josie
Photography by Jody Horton

I used Windy Hill goat products to do a riff on barbecued ribs and traditional potato salad. To change things up a bit, I added aged balsamic vinegar from Con’ Olio Oils & Vinegars along with a brown-butter sauce. The chicories add a nice counterbalance to the balsamic flavor.

Fairly difficult

Balsamic-Glazed Goat Ribs with Brown-Butter Potato Salad and Chicories

Ingredients

For 4 Person(s)

Recipe

  • For the ribs:
  • 2 pounds goat ribs
  • Salt and pepper, to taste
  • 1/2 cups aged balsamic vinegar
  • For the potato salad:
  • 1 pounds russet potatoes, cut into bite-size pieces
  • 2 tablespoons butter
  • 1 teaspoons lemon juice, plus more to taste
  • 1/2 cups homemade aioli or store-bought mayonnaise
  • Salt and black pepper, to taste
  • Fresh baby chicories, to garnish
  • Shaved radish, to garnish

Balsamic-Glazed Goat Ribs with Brown-Butter Potato Salad and Chicories Directions

  1. Preheat the oven to 275°.
  2. Season the ribs with salt and pepper, then sear them in a skillet or on a grill.
  3. Place into a roasting pan with a small amount of water and cover with aluminum foil. Bake for 2 to 4 hours, until meltingly tender.
  4. Remove from the oven. Pour off the juice collected in the pan into a saucepan and reduce to ¼ cup.
  5. Add the balsamic vinegar to the pot and reduce to a glaze consistency. Brush the glaze onto the ribs—reserving any extra glaze to sauce the plate.
  6. Add the potatoes to a saucepan and cover with cold, salted water. Bring the potatoes to a simmer and cook until tender—approximately 20 to 25 minutes. Remove them from the water and allow to cool to room temperature.
  7. Brown the butter in a skillet and add the lemon juice to help stop cooking. Cool slightly, then whisk the brown butter into the aioli or mayonnaise—being careful not to break the emulsion.
  8. Fold the potatoes into the aioli and season with lemon juice and salt and pepper. Chill completely in the refrigerator.
  9. To serve, reheat the ribs in the glaze, if necessary. Place the potato salad on a plate and scatter the chicories around it. Lean the ribs over the potato salad—spooning extra glaze over the top. Garnish with shaved radish.

Top