BBQ Beef Ribs and Slaw Tacos
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MAKE THIS WITH
Ingredients
- 2.5 kg pork spare ribs
- 375ml beer (or orange juice)
- La Banderita 6 inch tortillas, to serve
Marinade
- 1/2 cup brown sugar
- 1 cup tomato sauce
- 3/4 cup apple cider vinegar
- 1 tbs Worcestershire sauce
- 1 tsp dried oregano
- 1 tsp smoked paprika
- 1/2 tsp garlic powder
Slaw
- Juice and zest of 1 lemon
- 2 tbs good quality whole-egg mayonnaise
- 2 tbs natural yoghurt
- 1 tbs. apple cider vinegar
- 1 white salad onion, thinly sliced
- 1/2 white cabbage, thinly shaved
- 1 carrot, grated
- 3 sprigs parsley, chopped
- Salt and pepper
LET'S GET STARTED
- Place the ribs in to a large baking dish. Mix all marinade ingredients and pour over the ribs. Marinate in the refrigerator overnight.
- Preheat oven to 160°C.
- Pour in the beer and cover tightly with baking paper and foil and cook for 1 1/2 hours or until tender. Once cooked, transfer ribs to a plate and pour the cooking liquid into a saucepan and reduce over a medium heat for 5-10 minutes or until thick and sticky sauce forms.
- Increase the heat of the oven to 180°C. Generously baste the ribs with the sauce and cook in the oven for 20-30 minutes, turn and basting regularly.
- For coleslaw, combine the lemon, mayonnaise, yoghurt and vinegar. Season with salt and pepper to taste. Add the onion, cabbage and carrot and toss to combine.
- Warm the tortillas in a pan over a medium heat. Keep warm in a tea towel.
- Cut ribs into portions and serve with slaw and tortillas.
