Pork Rib Tacos with Quick Onion Pickle

Doug and I went through a serious taco phase, pork rib tacos, beef short rib tacos, steak with chimichurri in a taco and popcorn prawns with a lemon and coriander mayo in tacos.  There are in no way traditional or authentic but they tasted so good and will be put up on the blog over the next few weeks.  So if you love tacos and all the trimmings that go with them, you are in luck!



The first taco to make it up on the blog is slow-cooked pork ribs falling off the bone in a toasty taco topped zingy lime pickled onions with all the taco accessories (guacamole, coriander, salsa, sour cream, everything!).  The ribs are slowly cooked in the oven in a delicious spicy and sweet sauce, complimenting the pork perfectly.  In contrast the lime pickled onions add a burst of freshness (side note: they taste even better if they are left in the fridge overnight).  The salsa also adds a great fresh and colourful component to the tacos and lets be honest, what’s a taco without salsa?




It is a great meal if you have lots of people over for lunch or dinner.  Once the ribs are in the oven, slowing cooking into deliciousness, everything else can be prepped and kept in the fridge until it is time to eat.



Pork Rib Tacos with Quick Onion Pickle

Serves 4-6

  • 1,5 kg pork ribs, cut into manageable pieces
  • 1 Tbsp coriander and 1 Tbsp cumin (toast in a pan, then coarsely grind in a pestle and mortar)
  • 1/2 Tbsp paprika
  • 1/2 Tbsp cinnamon
  • 1 onion, cut into chunks
  •  2 cloves of garlic, crushed
  • 750ml chicken stock
  • 2 jalapeños, halved
  • 1/4 cup brown sugar
  • 1/2 cup apple cider vinegar
  • 2 Tbsp tomato paste
  • olive oil
  • salt and pepper
  • coriander to serve
  • 4-6 soft tacos/flour tortillas

Quick Onion Pickle

  • 1 red onion, thinly sliced
  • 2 Tsp castor sugar
  • 1 Tsp salt
  • 2 limes, juiced


  • 4 tomatoes, finely chopped
  • 5 spring onions, thinly sliced
  • 1 jalapeño, thinly sliced
  • 1 lemon, juiced
  • salt and pepper
  1. Preheat the oven to 160 C
  2. Put a large pot on medium heat with a dash of olive oil
  3. Add the pork ribs and brown for a few minutes then add the spices and coat the pork
  4. Cook for a few minutes and add the garlic and jalapeño, cook for a few minutes then add the stock, onion, brown sugar, cider, tomato paste and season
  5. Bring to the boil, cover with tin foil/oven proof lid and place in the oven for 1-1,5 hours (until meat is falling off the bone and sauce slightly reduced)
  6. While to pork is cooking combine the salsa ingredients and the pickle ingredients, cover and leave in the fridge until serving
  7. When the pork, remove the ribs from the sauce and strip the meat from the bones
  8. Place the pot on the stove and reduce the sauce further (15-20 mins) add it to your pork (as much or a little as you like).
  9. Serve in soft tacos, with the salsa, pickled onion, coriander and other sides of your choice (guacamole and sour cream are my favourite)

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