Rib Ticklers
Shredded Baby Back Ribs Tacos with Mango Salsa and Cilantro Lime Slaw
2 hours 15 minutes
Serves 4
DinnerMexican
Herb's take
This dish brings together smoky roasted baby back ribs, tropical mango salsa, and a tangy cilantro lime slaw for a taco night that’s anything but routine. You’ll learn how to convert ribs into taco-ready shreds (spoiler: your oven does the heavy lifting), plus get the knack for balancing sweet, spicy, and crunchy toppings.
Ingredients
Yield
4
Instructions
- 01Preheat your oven to 300°F. Line a rimmed baking sheet with foil for easy cleanup.
- 02In a small bowl, mix together the smoked paprika, brown sugar, kosher salt, black pepper, garlic powder, and ground cumin.
- 03Rub the baby back ribs all over with olive oil, then coat liberally with the spice mixture.
- 04Place the ribs meat-side up on the prepared baking sheet. Cover tightly with foil and roast for 2 hours until fork-tender.
- 05While the ribs cook, make the mango salsa: In a medium bowl, combine the diced mango, red onion, jalapeño, half of the cilantro, and juice of 1 lime. Mix gently.
- 06For the slaw, whisk together mayonnaise, honey, apple cider vinegar, zest and juice from the second lime, and a pinch of salt in a large bowl. Add the shredded cabbage, grated carrot, and the remaining cilantro. Toss to coat and refrigerate until ready to serve.
- 07When ribs are done, let them rest uncovered for 10 minutes.
- 08Shred the rib meat off the bones using two forks. Discard bones and any large fatty pieces.
- 09Warm the corn tortillas in a dry skillet or directly over a gas burner for 15 seconds per side until pliable.
- 10Assemble each taco: Pile shredded rib meat onto a warm tortilla, top with a generous spoonful of mango salsa and a tangle of cilantro lime slaw. Serve immediately.
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