Sweet Heat BBQ Braised Rib Tacos

July 20, 2019

These Sweet Heat BBQ Braised Rib Tacos are the perfect easy dish for the summer or any season. Packed with bold, savory flavors–this recipe is a sure crowd pleaser and is finger-licking goodness on a plate. Slow Cooker option available.

Sweet Heat BBQ Braised Rib Tacos

Sponsored Post: This post is sponsored by Sweeet Heat, but the content and opinions expressed are all based on my genuine love for this brand and are my own. Thanks so much for supporting the brands I love.

I couldn’t be more excited to share this recipe with ya’ll. It’s such a flavorful dish and for those of you who follow Orchids + Sweet Tea regularly—you know that I’m all about flavor!

While I’ve been spending the past few days revamping old recipes and re-shooting my food photography for those recipes, I’m happy to have gotten the chance to create something new.

Braised Ribs has been one of the few recipes that I thoroughly enjoy from start to finish. Growing up in Florida, ribs are often one of the staples meats. that exist in a plate of food.

Sweet Heat BBQ Braised Rib Tacos

Believe it or not, ribs are often eaten for breakfast alongside a dish of eggs, waffles, pancakes, or perhaps grits. It’s just that serious when it comes to flavor AND food in the South. No skimping. Haha.

So, in true Southern fashion, I couldn’t pass up the opportunity to try this Sweeet Heat Southern BBQ Blend seasoning. Instantly, I thought of using it on ribs and it works!

I’m so ready to have another one of these tacos as we speak. They’re just that good!

 

Now that we’re on the subject of tacos—these Vegan Black Bean Tacos + Avocado Basil Mango Sauce were just as good. They’re Perfect as a healthier lunch or dinner option.

When it comes to other delicious meals that boast of some good BBQ flavor, this Oven Baked Braised BBQ Chicken + Veggies recipe is the perfect warm one-pot meal on any given day. 

Sweet Heat BBQ Braised Rib Tacos

For those of you who enjoy Meatless Mondays or simply try to incorporate days where you don’t have any meat, these Spicy BBQ Lentil Quinoa Vegan Burgers are certainly the new way to enjoy a nice hearty meal without the meat. 

Of course, we’ve got this list of Awesome Meat Substitutes to Try This Year, which helps you find ways to incorporate protein into your diet while you say ‘yes’ to eating a whole diet and ‘no’ to eating meat if desired.

I couldn’t talk about BBQ without mentioning these delicious BBQ Sriracha ‘Pulled Chicken’ Sandwiches! Full of flavor and a nice kick of spice, this chicken sandwich is perfectly put together in between two buttery brioche buns and makes for the ideal quick and easy way to satisfy those taste buds in just under 15 minutes.

OK, so back to this Sweeet Heat Southern BBQ Blend seasoning—-it’s such a delicious blend ya’ll. Made with a spicy + sweet mix of dark brown sugar, sea salt, paprika, coriander, ancho chili powder, cayenne, cinnamon, pepper, nutmeg, and ginger; this blend is the real deal when it comes to true Southern flavors.

Plus, this blend is super affordable and a little definitely goes a long way (although I am one who heavily seasons my food so I delved into this stuff—Haha.). You can purchase it directly on the site using the link here.

The awesome thing about this company is that they also have All-Purpose Rubs, Seafood Rubs (which I’ve tried + will be sharing my recipe soon), and sauces.

When I added this seasoning to my braised ribs, I must admit that having a BBQ Blend seasoning + BBQ sauce made these ribs SO AMAZING!

What You’ll Love About These Tacos The Most?

Easy to make.

Super flavorful.

Not much work is required while ribs are cooking on their own, much like a Slow Cooker meal.

Minimal ingredients to create taco.

Fun meal for entire family.

Great option for gatherings.

Did I mention the burst of flavor? Haha.

Sweet Heat BBQ Braised Rib Tacos

OK, let’s dig right into this recipe shall we?

Preheat your oven to 400 degrees Fahrenheit.

Season the beef ribs and let sit for 10-15 minutes so that seasoning infuses into meat. **NOTE: Seasoning meat overnight creates best results.**

Add 1-2 Tbsps of Extra Virgin Olive oil (or grapeseed oil if preferred) to a large dutch pot on medium heat and add diced onions and garlic and stir frequently until translucent and fragrant, about 2 minutes or so.

Add seasoned beef ribs and allow them to brown on one side, about 3-4 minutes, before turning them to their opposite side to brown as well.

Once fully browned, remove ribs (and set aside) from pot and add chicken broth and scrape bottom of pot to get all seasonings and browned bits of flavor. Now, slowly stir in BBQ sauce until well combined.

Add beef ribs in again, stirring once or twice to coat everything and place lid over dutch pot.

Place the dutch pot with ribs in the oven and bake for 3-4 hours, turning the ribs to their opposite sides midway through the time.

Once 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.  **NOTE: Having oven on broil in the last 10 minutes of cooking should thicken sauce if it still hasn’t thickened all the way. **

Once cooled, begin ‘shredding’ the ribs using a knife and fork or two forks. Set meat aside.

To serve, lightly toast your flour tortillas, then assemble tacos by: adding your choice of greens (spinach, arugula, lettuce, etc), then shredded ribs, tomatoes, jalapeños, cheese (optional), sour cream, and your favorite sauce/condiment (I used Yellowbird Sauce Habanero Hot Sauce).

Repeat until all tacos are assembled.

Bon Appetite!

MADE OUR RECIPE(S)?

If you choose to make these Sweet Heat BBQ Braised Rib Tacos or any other recipe from us, be sure to tag us on Instagram at #Orchidsandsweettea so that we can share the love, rate, comment below, + share!

Sweet Heat BBQ Braised Rib Tacos
Sweet Heat BBQ Braised Rib Tacos

Sweet Heat BBQ Braised Rib Tacos 

Prep Time: 25 mins
Cook Time: 4 hrs
Total Time: 4 hrs 25 mins
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Ingredients

BBQ Ribs:

  • 6 lbs. Beef Short Ribs, fat trimmed
  • 2 Tbsps Sweeet Heat Southern BBQ Blend (See Notes!)
  • 1/2 tsp cumin
  • 1/2 tsp turmeric powder (See Notes!)
  • 2 tsps red pepper flakes (Reduce for less heat)
  • 1 Tbsp dried thyme
  • 1 Tbsp dried parsley
  • 1 tsp smoked paprika
  • 1/2 tsp sea salt
  • 1/2 tsp black pepper
  • 2 Tbsps Extra Virgin Olive oil (See Notes!)
  • 2 garlic cloves, minced
  • 1/2 medium onion, diced
  • 1 large bell pepper, pitted + diced
  • 1 cup organic chicken or beef broth
  • 2-3 cups BBQ sauce, homemade or store-bought (See Notes!)

Tacos:

  • small soft flour tortillas, lightly toasted (See Notes!)
  • 1 choice of greens (arugula, spinach, kale, lettuce, etc.)
  • grape tomatoes
  • jalapeños
  • shredded cheese, optional
  • sour cream (See Notes!)
  • Your favorite sauce/condiment (I used Yellowbird Sauce Habanero Hot Sauce)

Instructions

  • Preheat your oven to 400 degrees Fahrenheit.
  • Season the beef ribs and let sit for 10-15 minutes so that seasoning infuses into meat. **NOTE: Seasoning meat overnight creates best results.**
  • Add 1-2 Tbsps of Extra Virgin Olive oil (or grapeseed oil if preferred) to a large dutch pot on medium heat and add diced onions and garlic and stir frequently until translucent and fragrant, about 2 minutes or so.
  • Add seasoned beef ribs and allow them to brown on one side, about 3-4 minutes, before turning them to their opposite side to brown as well.
  • Once fully browned, remove ribs (and set aside) from pot and add chicken broth and bell peppers and scrape bottom of pot to get all seasonings and browned bits of flavor. Now, slowly stir in BBQ sauce until well combined.
  • Add beef ribs in again, stirring once or twice to coat everything and place lid over dutch pot.
  • Place the dutch pot with ribs in the oven and bake for 3-4 hours, turning the ribs to their opposite sides midway through the time.
  • Once 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.  **NOTE: Having oven on broil in the last 10 minutes of cooking should thicken sauce if it still hasn't thickened all the way. **
  • Once cooled, begin 'shredding' the ribs using a knife and fork or two forks. Set meat aside.
  • To serve, lightly toast your flour tortillas, then assemble tacos by: adding your choice of greens (spinach, arugula, lettuce, etc), then shredded ribs, tomatoes, jalapeños, cheese (optional), sour cream, and your favorite sauce/condiment (I used Yellowbird Sauce Habanero Hot Sauce).
  • Repeat until all tacos are assembled.
  • Bon Appetite!

Tips & Tricks

SWEEET HEAT BBQ SOUTHERN BLEND: To purchase this seasoning, visit their site here.
TURMERIC: In case you weren’t aware, Turmeric has some awesome health benefits that are often overlooked! One of it’s main ingredients, Curcumin, has powerful anti-inflammatory and antioxidant properties. This ingredient is also linked to improving Brain function and lowering the risks of Brain diseases.
OIL: If preferred, you can also use Grapeseed oil instead of Extra Virgin Olive oil.
BBQ SAUCE: If you choose to use a store-bought version, my favorite brand is Stubb’s BBQ Sauce.
HOMEMADE BBQ SAUCE: 15 oz. can of tomato sauce, 3/4 cups water, 1/4 cup balsamic vinegar, 2 Tbsps sriracha sauce, 2 tsps ground mustard, 1/3 cup agave syrup, 2 Tbsps pure maple syrup, 1 tsp sea salt, 1 tsp onion powder, 1 Tbsp red pepper flakes, and 1 tsp smoked paprika. **Whip together: Place all ingredients in a medium saucepan on medium-high heat and whisk together until it begins to boil. Reduce heat to low-medium and let everything simmer for about 15 minutes or so, stirring occasionally. Once thickened enough to desired consistency, remove from heat and let cool. Set aside until ready to use or store remainder in an airtight container and refrigerate for up to 2 weeks.**
SOUR CREAM: You can always use low-fat sour cream or greek yogurt for a healthier option.
TOASTED TORTILLAS: To lightly toast taco tortillas, preheat oven on 350 degrees Fahrenheit and place tortillas directly on rack. Turn off oven once heated and let tortillas warm for 2 minutes. Remove from oven.
SLOW COOKER: To make these ribs using a Slow Cooker, simply follow all steps and set Slow Cooker’s setting to “high” and let cook for an additional hour if needed. Meat should still be tender + fall off the bone.
STORAGE: Place any leftover ribs in a tightly sealed container in the refrigerator for up to 3-4 days.

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Sweet Heat BBQ Braised Rib Tacos.

 

ORCHIDS + SWEET TEA

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  1. What a wonderful taco recipe! So full of flavor and I’ll definitely have to look for that barbecue seasoning!

  2. I was just saying this morning how tacos are my favourite food because there are so many different options when it comes to fillings! I would never have thought to use short ribs. Delish!

    • Yes! I’m so with ya, Emma! I’m obsessed with Tacos! They really are versatile and adding short ribs is life-changing!

  3. This looks absolutely amazing. I’m hoping to try it sometime!
    I’ll probably have to substitute some of the ingredients though – in the UK, pork ribs are everywhere but I can’t recall seeing beef ribs anywhere. I’ll probably have to wing it with the BBQ seasoning too.
    Not to worry – one of the things I love about recipes is the way they inspire you to try new things.

    • Hi Phil! Thanks so much! That’s so true. I’m sure that it’ll taste just as amazing with the substituted ingredients! Be sure to let me know how it turns out! 😊