Tex Mex Baby Back Rib Tacos

Fire up the grill, and let’s get this party started with our Tex Mex Baby Back Rib Tacos. With a host of fresh veggies as toppings served with Avocado Crema, these grilled rib tacos will be what everyone will want to try at your next summer BBQ. Grab the recipe and everything you need down below! 

Tex Mex Baby Back Rib Tacos

There is something so invigorating, so necessary, and rejuvenating about summer and its agreeable weather. The early sunrises and tardy sunsets; the extended, mostly too warm, days encourage us to both hurry up and experience its beauty and to take it slow and relax. For our family, being outside in the sunshine, under the cool canopy of shade is where we love to live our long summer days. Who doesn’t enjoy summertime with its endless outdoor activities, entertaining outside on our deck with the charcoal-fired up, the enticing smell of smoky meat hanging in the air like a spell promising of something delicious on the plate?

We love to entertain and spending much-needed time with friends and family is a must. But a big part of summer is about the things which make it all worthwhile, and naturally, the joys of summer orbit around the people. But what would summer be without good food? Those traditional dishes passed from one generation to the next like the most cherished heirlooms. My mother’s potato salad recipe is legendary, my uncle’s coleslaw is epic, and my pineapple lemonade with fresh mint is a summertime mainstay. The list goes on and on, recipes both old and new in constant rotation based on time and circumstance.

But there is one ritual of summer I look forward to the most, grilling. Me, adorned with my favorite denim apron with a pair of hefty tongs in one hand and a perfectly chilled Corona Extra® in the other. And don’t forget the prerequisite wedge of juicy lime tucked into the bottle; this bit of citrusy green suspended in pale liquid gold Cerveza. Now, this is living my best summertime life!

But why Corona? My honest answer is, why not? Corona is perfect for summer grilling because it’s light and refreshing with an ideal balance of hops, fruity notes, and malted barley. And it pairs well with my Tex Mex Baby Back Tacos. Corona Extra®  compliments tender pork, delicate chicken, and flaky fish; it enhances rather than overtakes the foods you enjoy eating.

But what is grilling? Decidedly, it is so much more than tossing a variety of meats and veggies onto a metal grate over orange-glowing charcoal. That’s only part of it. Grilling is proof of the mastery of fire; fire contained within the constructed dimensions of steel or stone. It’s an acquired skill-set that says more about the one grilling than the cut of meat. Because with regards to grilling, there is a lot riding on the person working the grill, and no room for error. And, because much more than the side dishes, the grilled meat is the crown jewel, the centerpiece of any cookout. When the barbecue is perfect everyone is happy.

Tell me, how do you grill? Do you prefer gas or charcoal? What is your favorite kind of tacos? And regardless of the meat you use, it will taste even better cooked on the grill. Drop us a line in the comments section and tell us about your favorite grilled foods and grilling techniques.

How to make Tex Mex Baby Back Rib Tacos

Ingredients:

• 1 slab of Baby Back Ribs
• 2 tablespoons extra virgin olive oil
• 2 tablespoons taco seasoning
• 2 tablespoons adobo seasoning
• 2 tablespoons seasoning salt
• 3 tablespoons light brown sugar
• 1 large sweet onion, sliced

Directions:

1. Rinse and pat dry the slab of baby back ribs.
2. Brush both sides with extra virgin olive oil.
3. Massage the seasoning on both sides of the ribs.
4. Use two lengths of foil, 5 inches longer than the slab of ribs on both ends.
5. Double the foil up, stacking one piece on top of the other piece.
6. Brush the foil with a bit of olive oil.
7. Lay the slices of onion in a row in the center of the foil.
8. Lay the ribs on top of the onions bone-side down.
9. Pull the sides of the foil over the ribs, and fold the edges neatly, it should look like the ribs are in a boat with the top slightly open.
10. Place the ribs indirectly if using a charcoal grill, 2-3 inches away from the hot coals.
11. Cook the ribs for 3 1/2 – 4 hours with the grill temperature at 400 degrees.
12. The rib meat should be pulled away from the rib bones, and the meat should be juicy and tender.
13. Remove the ribs from the heat and allow them to rest for 15 minutes.
14. Using a large cleaver and a fork remove the rib meat from the bones.
15. Serve with corn tortilla, toppings, and Avocado Crema.

Toppings:

• Cherry tomatoes
• Red onions
• Shredded cabbage
• Mexican cheese
• Cilantro
• Green onions
• Jalapenos
• Grilled Sweet Corn
• Radishes
• Carrots

How to make Avocado Crema

Ingredients:

• 2 large ripe avocados
• 1/4 cup extra-virgin olive oil
• 1/2 cup whole coconut milk
• 1-2 large cloves of garlic
• 1/2 teaspoon smoked sea salt

Directions:

1. Add all the ingredients into a food processor and pulse until smooth, adjust the amount of olive oil to your liking and consistency.
2. Store unused portions in the fridge.

So, let’s celebrate, raise your bottle of perfectly chilled Corona Extra®. A cheer to summertime and lots of grilling. Salud!

Find more pork recipes below:

Smoked Pulled Pork Sandwiches

Sticky Strawberry Baby Back Ribs

Bacon-Wrapped Braised Short Ribs with Cheesy Grits

Tex Mex Baby Back Rib Tacos

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Servings: 0

Author: This Worthey Life

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Ingredients

 

1x2x3x4x5x

• 1 slab of Baby Back Ribs
• 2 tablespoons extra virgin olive oil
• 2 tablespoons taco seasoning
• 2 tablespoons adobo seasoning
• 2 tablespoons seasoning salt
• 3 tablespoons light brown sugar
• 1 large sweet onion sliced

Instructions

• Rinse and pat dry the slab of baby back ribs.
  
• Brush both sides with extra virgin olive oil.
  
• Massage the seasoning on both sides of the ribs.
  
• Use two lengths of foil, 5 inches longer than the slab of ribs on both ends.
  
• Double the foil up, stacking one piece on top of the other piece.
  
• Brush the foil with a bit of olive oil.
  
• Lay the slices of onion in a row in the center of the foil.
  
• Lay the ribs on top of the onions bone-side down.
  
• Pull the sides of the foil over the ribs, and fold the edges neatly, it should look like the ribs are in a boat with the top slightly open.
  
• Place the ribs indirectly if using a charcoal grill, 2-3 inches away from the hot coals.
  
• Cook the ribs for 3 1/2 - 4 hours with the grill temperature at 400 degrees.
  
• The rib meat should be pulled away from the rib bones, and the meat should be juicy and tender.
  
• Remove the ribs from the heat and allow them to rest for 15 minutes.
  
• Using a large cleaver and a fork remove the rib meat from the bones.
  
• Serve with corn tortilla, toppings, and Avocado Crema.

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