BBQ Ribs and Slaw Tacos

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

Make this with

Family Pack

CATEGORIES

• Taco
• Seafood
• Lunch
• Party Food
• Pescatarian

Step 1

Place the ribs in to a large baking dish. Mix all marinade ingredients and pour over the ribs. Marinate in the refrigerator overnight.

Step 2

Preheat oven to 160°C.

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

Warm the tortillas in a pan over a medium heat. Keep warm in a tea towel.

Step 7

Cut ribs into portions and serve with slaw and tortillas.