So I decided to cook up a slab of ribs we had and chop them up to make BBQ tacos. I ended up using about half a slab for our Sunday night dinner.
Ryan then decided to make his own version of BBQ tacos for us on Monday night.
I will admit….His were better….
Ryan’s DELICIOUS BBQ Tacos with Spicy Slaw
1/2 slab ribs
6 corn tortillas
1/2 cup Purple cabbage
10 Jalapeno slices
1 tbsp Heavy whipping cream
4 oz Cheddar cheese
Salt and pepper to taste
1/2 can Tomato sauce
2 tbsp Dijon
1 tbsp Orange juice
1 tbsp Ketchup
2 tsp Paprika
Chili powder to taste
6 tbsp mashed pinto beans
So the ribs I pre-cooked in the oven and the corn tortillas were homemade. Check out the Recipe Box for both recipes.
Heat a skillet with shredded rib meat, tomato sauce, Dijon mustard, orange juice, ketchup, paprika and chili powder.
Heat tortillas in a skillet.
While meat is cooking in the sauce, mix together chopped cabbage and chopped jalapenos. Add in cream, cheese and salt and pepper.
Place warm tortillas on a baking sheet and heat oven to 350. Place 1 tbsp of beans on each tortilla. Divide meat mixture between tortillas and top with cabbage mixture.
Put in the oven till the cheese is melted and the tortillas has a little golden brown on the edge.
Sunshine, BBQ and some frozen berries and chocolate. What could be better?
Primal Potato Salad
2 oz Blue Cheese
4 slices of bacon
2 hardboiled eggs
1/2 tbsp of dill
2 tbsp heavy whipping cream
1 tbsp olive oil
1/2 tbsp dijon mustard
Boil potatoes and cook the eggs.
Crisp bacon in pan.
Crumble bacon into bowl with extra bacon grease (yum! haha). Chop up hard-boiled eggs.
Peel the potatoes, dice and add to the eggs and bacon. Add in crumbled blue cheese, dill, cream, olive oil and mustard.
Mix well and refrigerate till chilled.