When you think about beef ribs, we always envision eating them drenched in barbecue sauce, right off of the bone. However, ribs can be enjoyed in a variety of ways. You can cook ribs until they fall off of the bone or you cook them in a stew for instance. One great way to enjoy the beef rib though, is as a taco.
Utilizing a variety of spices, barbacoa is traditionally cooked with meats like goat or lamb in a hole in the ground. This recipe from QueRicaVida creates much less complicated barbacoa. Using beef ribs and a slow cooker, this gets you the same level of complex flavors and tender meat without all the fuss.
Ingredients:
1 onion
5 garlic cloves
1 cup of lime juice
1/3 cup apple cider vinegar
2 cups beef broth
1-14 oz can chipotle peppers in adobo sauce
5 lb chopped beef
bay leaves
Combining chipotle peppers, beef broth, garlic, onions and lemon juice, you can create the base sauce in a blender. Spread a little bit on the bottom of your slow cooker before adding the ribs.
Pile on the ribs all the way to the top.
Then pour the rest of the sauce over your ribs and add a few bay leaves on top for addition herby flavor. Let it cook for eight hours on low and once it's ready, they should be shreddable.
Shred the meat right off of the bone and pack it into a warm corn tortilla. Drizzle a little bit of sour cream or guacamole in there too and enjoy!
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