Tender Asian-Style Slow Cooked Goat Rack
Nutritional value per serving
Calories350kcal
Carbs5gram
Fat20gram
Protein30gram
Ingredients
- Goat rack (ask for a trimmed rack with ribs) - choose fresh, firm meat with a light pink color and no strong odor.1 kg
- Soy sauce (preferably low sodium)80 ml
- Oyster sauce60 ml
- Honey2 tbsp
- Garlic cloves (fresh, firm, no green sprouts in center)4 pieces
- Fresh ginger (young ginger preferred, peel before use)20 g
- Sesame oil1 tbsp
- Star anise2 pieces
- Chinese five-spice powder1 tsp
- Black pepper (freshly ground)0.5 tsp
- Spring onions (green parts for garnish)2 pieces
- Water or low-sodium chicken broth200 ml
Discover the art of slow cooking a goat rack with Asian-style flavors that result in tender, juicy meat infused with rich spices. This recipe uses everyday ingredients to create a foolproof, aromatic dish ideal for home cooks with basic kitchen tools. Total ingredient cost is approximately $18 USD, €16 EUR, £14 GBP, and ₹1500 INR. The dish offers around 350 calories per serving and suits a medium-difficulty level, taking about 7 hours including preparation and slow cooking time.
Preparation instructions
Prep the marinade and goat rack
1Peel and finely chop the garlic and ginger. In a bowl, combine soy sauce, oyster sauce, honey, chopped garlic, chopped ginger, sesame oil, Chinese five-spice powder, and freshly ground black pepper. Pat the goat rack dry with paper towels. Score the fat layer lightly with a knife for better flavor absorption.
Marinate the goat rack
2Place the goat rack in a shallow dish or resealable plastic bag. Pour the marinade over the meat, ensuring it's fully coated. Cover and refrigerate for at least 2 hours or preferably overnight for deeper flavor infusion.
Prepare for slow cooking
3Remove the goat rack from the fridge about 30 minutes before cooking to bring to room temperature. Preheat your slow cooker on low setting. Place star anise and broth/water at the bottom of the slow cooker to create steam and infuse flavor.
Cook the goat rack slowly
4Place the marinated goat rack in the slow cooker, fat side up. Cover and cook on low for 5 to 6 hours. This gentle cooking method tenderizes the meat and allows flavors to meld beautifully.
Check internal temperature and finish
5After cooking, check the internal temperature of the thickest part of the meat using a meat thermometer. It should reach at least 70°C (160°F) for safe consumption of goat meat. If needed, cook a bit longer until safe temperature is achieved.
Optional: Sear for texture
6For a nice caramelized crust, heat a skillet with a little oil over medium-high heat. Sear the cooked goat rack fat side down for 2-3 minutes until browned. This adds texture and flavor complexity.
Rest and serve
7Let the meat rest for 10 minutes before slicing between the ribs. Garnish with chopped spring onions. Serve with steamed rice or sautéed vegetables for a complete meal.
Cooking Tips
1Always use a clean plate and utensils when handling cooked meat to avoid cross-contamination from raw meat juices.
2If you don’t have a slow cooker, cook the goat rack covered in a low oven (around 120°C / 250°F) for about 5-6 hours.
3Adjust marinade sweetness or saltiness to taste by varying the honey or soy sauce amounts.
4For faster preparation, you can butterfly the goat rack to shorten cooking time but will slightly change the texture.
Equipment Needed
- Slow cooker or heavy ovenproof pot with a lid
- Sharp knife
- Meat thermometer
- Mixing bowl
- Spoon or whisk for marinade
Grocery Shopping List
- [ ] Goat rack (1 kg) – typically found at butcher or specialty meat counter; select fresh with no strong odor.
- [ ] Soy sauce (80 ml) – opt for low sodium to control salt levels.
- [ ] Oyster sauce (60 ml) – check expiration date for best flavor.
- [ ] Honey (small bottle, use 2 tbsp) – raw or processed both work.
- [ ] Garlic (4 cloves) – choose firm heads without green sprouts.
- [ ] Fresh ginger (20 g) – look for firm, smooth skin.
- [ ] Sesame oil (small bottle, use 1 tbsp) – toasted sesame oil provides richer flavor.
- [ ] Star anise (2 pieces) – available in spice section.
- [ ] Chinese five-spice powder (1 tsp) – supermarket or Asian store.
- [ ] Black peppercorns or ground black pepper (0.5 tsp) – fresh grind preferred.
- [ ] Spring onions (2 pieces) – look for fresh green, crisp.
- [ ] Chicken broth or water (200 ml) – use low sodium broth for best control.
Approximate Total Cost: $18 USD
FAQ
Can I marinate the goat rack for less time?
Yes, if short on time, marinate for at least 30 minutes, but overnight marination deepens the flavor significantly.
How do I know when the goat rack is fully cooked?
Use a meat thermometer to check the internal temperature. It should reach at least 70°C (160°F) for safe consumption. The meat should also be tender and easy to pull away from the bone.
Can I use this recipe for other meats?
Yes, similar slow cooking methods work well for lamb racks or beef ribs, but adjust cooking times and internal temperature accordingly.
How do I avoid cross-contamination while handling raw goat?
Always use separate cutting boards and utensils for raw meat. Wash your hands thoroughly with soap and water after handling raw goat meat.