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
30 minutes
4.5 hours
Mexican
Dinner
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)
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- 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!
