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Easy BBQ Short Ribs Tacos

Easy BBQ Short Ribs with Smoky Orange BBQ Sauce


  • Author: Carlos
  • Prep Time: 30 minutes
  • Cook Time: 4 hours
  • Total Time: 4 hours 30 minutes
  • Yield: 8 Tacos 1x

Description

The sauce for these tender beef BBQ Short Ribs is smoky, citrusy & sweet. You will love these falling-off-the-bone beef Short Ribs braised in Smoky Orange BBQ Sauce, beer, and other wonderful spices. This comfort food recipe is served on tacos with a refreshing cucumber-orange salsa for a surprising match made in heaven.


Ingredients

Scale

For the Braise:

  • 3 pounds beef short ribs
  • 1 teaspoon cayenne pepper
  • ¼ cup firmly packed brown sugar
  • 1 TableSpoon Pure Greek Sea Salt Click to buy in our online shop
  • ½ teaspoon freshly cracked black pepper
  • 1 medium sliced onion
  • 5 cloves garlic, roughly chopped
  • 1 serrano pepper, finely diced
  • 1 teaspoon of ginger paste or fresh ginger
  • 1 cup water
  • 2 cups beef stock
  • 1 cup Belgian beer (I use Shock Top)
  • 2 limes, juiced
  • 1 Tablespoon dry orange peel
  • 2 Tablespoons of LIÁ Premium Extra Virgin Olive Oil Click to buy in our online shop
  • 1 cup of orange juice

For the Sauce:

For the Cucumber & Orange Salsa:

  • 1 ½ cups peeled and seeded, diced cucumber
  • 1 cup diced fresh orange
  • ¼ cup finely diced red onion
  • ¼ cup sliced scallions
  • 1 serrano pepper, finely diced
  • juice of 1 lime
  • ½ teaspoon Pure Greek Sea Salt Click to buy in our online shop

Instructions

For the Braise:

  1. Place the short ribs in a large freezer bag, and add lime juice and cayenne pepper. Let marinate in the refrigerator for 3 hours.
  2. After 3 hours, heat a Dutch oven with olive oil and sear the short ribs, about 2 minutes per side. Work in batches to prevent steam and create a perfect seal, then move the pieces to a plate.
  3. In the same Dutch oven, combine beef stock, beer, water, onion, garlic, Serrano pepper, ginger, brown sugar, salt, pepper, and orange juice and orange peels.
  4. Heat on high until the mixture simmers. Remember to scrape the bits from the bottom of the pot.
  5. Cook for 4 hours. When done, remove the meat from the liquid, and pull apart with two forks.

For the Salsa:

  1. Combine all ingredients, mix well, cover and refrigerate.

Build the Tacos:

  1. Add about ¾ cup of the Smoky Orange BBQ Sauce to the meat, and mix well. Reheat the meat in a pot over medium heat if necessary.
  2. Warm up some corn tortillas in a skillet lightly sprayed with olive oil
  3. Add the BBQ Short Ribs, salsa, and more barbecue sauce, and top with the cucumber-orange salsa.
  4. Serve with lime wedges, extra salsa, and BBQ sauce.

Notes

The Nutrition information is an estimate.

Vitamin A 1% , Vitamin C 68%, Calcium 5%,  Iron 11%

  • Category: Lunch, Dinner
  • Method: braising
  • Cuisine: Tex-Mex

Nutrition

  • Serving Size: 1/2 per person
  • Calories: 460
  • Sugar: 12.3 g
  • Sodium: 723.8 mg
  • Fat: 35.9 g
  • Saturated Fat: 15.1 g
  • Carbohydrates: 18.7 g
  • Fiber: 2.1 g
  • Protein: 15.5 g
  • Cholesterol: 68.9 mg

Keywords: BBQ, barbecue, Summer recipe, Mexican recipe

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