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.