BBQ Braised Rib Street Tacos

BBQ Braised Rib Street Tacos made with tender, fall-off-the-bone ribs, bold BBQ flavor, and fresh toppings—perfect for cookouts, weeknight dinners, or game day!

📝 Ingredients

• 3 lbs. beef ribs, fat trimmed ((You can also use short ribs))
• 2 Tbsps 'On Everything' All-Purpose Blend
• 1 Tbsp hickory liquid smoke
• 2 tsps smoked paprika, optional
• 1 tsp sea salt
• 2 Tbsps organic brown sugar
• 2 Tbsps Extra virgin olive oil
• 4 garlic cloves, minced
• 1 onion, chopped ((You can use yellow, white, or red))
• 1 bell pepper, chopped
• 2-3 cups beef stock, organic ((You can also use beef bone broth))
• 4 cups BBQ sauce, store-bought or homemade
• 6 street tortillas, flour or corn
• Your fave greens, shredded or chopped ((See Notes))
• Sliced jalapeños
• Pickled onions
• Pico de Gallo
• Salsa de Verde
• Feta or your fave cheese crumble
• Guacamole ((You can make my Homemade Guac recipe))

👨‍🍳 Instructions

1. 1--- SEASON + PREP THE RIBS: ---
2. 2In a large bowl, add your freshly cleaned + rinsed ribs along with the On Everything All-Purpose Blend, brown sugar, liquid smoke, smoked paprika, and salt, mixing everything together until ribs are fully coated. Let them sit for 10-15 minutes. NOTE: Add coated ribs to a securely sealed ziplock bag and place in the refrigerator for 3 hours or overnight (for best results, but not required). When ready to use after marinating in the fridge, let ribs sit at room temperature for 15-30 minutes before cooking.
3. 3--- TO MAKE THE BRAISED BBQ RIBS: ---
4. 4Preheat the oven to 375 degrees Fahrenheit.
5. 5In a medium dutch oven pot over medium-high heat, add the olive oil. Once heated, add the garlic, chopped bell peppers, and onions, sautéing until fragrant, about 1-2 minutes.
6. 6Add in the seasoned beef ribs and allow them to brown on each side, about 3-4 minutes each side.
7. 7Once fully brown on both side, add the beef broth and BBQ sauce to the pot and stir to combined everything. NOTE: Ensure that ribs are laid flat and side by side and not stacked on one another.
8. 8Place the dutch oven with the lid on in the preheated oven and bake for 3-4 hours, turning the ribs to their opposite sides midway throughout the time and stirring to ensure that nothing sticks.
9. 9Once the sauce has completely thickened and the ribs are tender enough that they've 'fallen off their bones', carefully remove the dutch pot from the oven and let sit for a few minutes, about 10-15 minutes before removing the ribs. NOTE: Having the oven on broil in the last 10-15 minutes of cooking should thicken sauce if it still hasn't thickened all the way. Just be sure to keep an eye on everything and stir occassionally.
10. 10Remove the BBQ ribs from the pot and onto a platter or board and begin 'shredding' the ribs using a knife and fork or two forks until it becomes like "pulled pork". Set aside.
11. 11--- ASSEMBLE THE TACOS: ---
12. 12To assemble tacos, add a few spoonfuls of shredded BBQ braised ribs atop a charred tortilla followed by your favorite toppings (like shredded/chopped greens, sliced jalapeños, pickled onions, pico de gallo, salsa de verde, pineapple salsa, feta, Guacamole, and/or your fave cheese crumble). Repeat until desired amount of tacos are made. Garnish with chopped fresh cilantro or parsley, if desired.
13. 13Repeat until all tacos are assembled.
14. 14Bon Appetit!