Cherry Limeade Short Rib Tacos
Short ribs meet summer refreshment in these Cherry Limeade Short Rib Tacos, a bold, tangy, and downright irresistible fusion of BBQ and taco night. Slow-braised short ribs soak up a rich cherry limeade glaze, balancing deep, smoky flavors with just the right amount of sweetness and citrusy zip.
Cherry Limeade Short Rib Tacos
Rated 5.0 stars by 1 users
Prep Time
30 minutes
Cook Time
4 hours 5 minutes
Short ribs meet summer refreshment in these Cherry Limeade Short Rib Tacos, a bold, tangy, and downright irresistible fusion of BBQ and taco night. Seasoned with Cherry Bomb Rub, the slow-braised short ribs soak up a rich cherry limeade glaze, balancing deep, smoky flavors with just the right amount of sweetness and citrusy zip.
Ingredients
- 1 – Red Onion, Sliced thin
- ½ Cup – White Vinegar
- ½ Water
- 2 TB – Kosher Salt
- 2 TB – Sugar
- 3 Clove - Garlic
- 3 LB – Boneless Short Ribs
-
5 TB – Cherry Bomb Rub
- 2 TB – Cooking Oil
- 1 – Yellow Onion, sliced
- 3 Cup – Cherry Limeade
- 12-16 – Corn Tortillas
- 1 Cup – Queso Fresco, crumbled
- ½ Cup – Cilantro, Chopped (garnish)
Cilantro Lime Cream
- 1 Cup – Sour Cream
- 2 TB – Lime Juice
- 2 TB – Cilantro, chopped
Directions
- Combine the vinegar, water, sugar and salt in a small sauce pot and bring to a boil over medium high heat. Remove from heat and let cool for 10 minutes.
- Place the garlic and sliced red onion in a heat safe container and then pour the brine over the onions to cover.
- Set in the fridge to pickle for at least 6 hours, best overnight.
- Preheat oven to 350 degrees.
- Season the short ribs generously on all sides with Cherry Bomb Rub.
- Heat a skillet over medium/high heat.
- Add cooking oil to the pan and sear the short ribs on all sides.
Once seared, place in a foil pan or 9x13 baking dish.
- Top the short ribs with sliced yellow onion and pour in the Cherry Limeade.
- Cover with foil and place in the oven to braise until fork tender, about 4 ½ hours.
- Remove from the oven and remove foil. Rest for 20 minutes.
- Remove the short ribs from the broth and shred. Cover with foil while you prep the tacos.
- Make the cilantro lime cream by whisking together the listed ingredients.
Heat the tortillas to your liking. We like using a gas stove to get a slight char.
- Build the tacos with ¼ cup of shredded short rib on a tortilla and top it with pickled red onion, cilantro lime cream, crumbled queso fresco and a garnish of chopped cilantro.
- Enjoy!
