Homemade BBQ Rib Tacos

Tacos are always a good idea in my house, but BBQ rib tacos take things to a whole new level. There’s something about tender, smoky ribs tucked into a warm tortilla that just hits differently. Plus, you get all the comfort of slow-cooked BBQ without needing a fork and knife.

I love making these because they look fancy but they’re actually pretty simple to put together. The ribs do most of the work while they cook, and while you’re waiting, you can whip up a quick slaw and throw together some toppings. The best part? Everyone gets to build their own taco exactly how they like it, which means less complaining at the dinner table.

Want smoky and tangy? Load up on the slaw and mustard. Prefer something a little sweeter? Go heavy on the BBQ sauce and honey. Either way, you’re ending up with a taco that’s way better than takeout.

What Kind of Pork Ribs Should I Use?

For these tacos, you can use either baby back ribs or spare ribs, though baby backs tend to be a bit more tender and easier to work with. If you’re buying pre-cooked ribs from the store like the recipe suggests, you’re already ahead of the game since they’re ready to heat and shred. But if you want to cook your own from scratch, just make sure they’re fall-off-the-bone tender before you start pulling the meat apart. Whether you go with store-bought or homemade, look for ribs that have a good meat-to-bone ratio so you’ll have plenty to fill your tacos.

Options for Substitutions

This recipe is pretty forgiving when it comes to swapping ingredients:

• Pre-cooked pork ribs: If you can’t find pre-cooked ribs, you can use rotisserie chicken, pulled pork, or even slow-cooked beef short ribs. Just shred the meat and toss it with your favorite BBQ sauce before assembling the tacos.
• Cabbage slaw: Save time by using a pre-made coleslaw mix from the produce section. You can also swap the red cabbage for all green, or use a broccoli slaw mix for something different.
• Apple cider vinegar: White vinegar or rice vinegar work just as well in the slaw dressing. The flavor will be slightly different but still tangy and good.
• Southwestern mustard: Regular yellow mustard or Dijon mustard mixed with a pinch of cumin and chili powder makes a fine substitute.
• Black beans: Pinto beans or refried beans work great here. You could also skip the beans entirely if you prefer a lighter taco.
• Flour tortillas: Corn tortillas are a classic choice for tacos and work perfectly here. Just warm them up well so they don’t crack when folding.

Watch Out for These Mistakes While Cooking

The biggest mistake when making these tacos is shredding the rib meat while it’s still hot, which can burn your fingers and make the meat fall apart unevenly – let the ribs cool for about 10 minutes so you can handle them safely and get cleaner, chunkier pieces.

Another common error is making the slaw too far in advance, as the acid from the lime juice and vinegar will break down the cabbage and make it limp and watery instead of crisp and fresh.

To keep your tortillas from getting soggy, make sure to drain the black beans really well and pat them dry with a paper towel, and don’t overload each taco with too much sauce – a light drizzle is all you need.

For the best flavor, char your tortillas directly over a gas flame or in a hot dry skillet until you see some brown spots, which adds a smoky taste that pairs perfectly with the BBQ ribs.

What to Serve With BBQ Rib Tacos?

These BBQ rib tacos are already packed with flavor, so I like to keep the sides simple and let them shine. A batch of Mexican street corn (elote) or some chips with fresh guacamole and salsa makes a great addition to the table. If you want something a bit heartier, try serving them with cilantro lime rice or some refried beans on the side. For a lighter option, a simple cucumber and tomato salad with a squeeze of lime is refreshing and balances out the richness of the ribs perfectly.

Storage Instructions

Store: Keep your leftover rib meat and slaw separate in airtight containers in the fridge for up to 3 days. The slaw actually gets better after sitting for a few hours as the flavors blend together. Store the tortillas in their original packaging or wrapped in foil to keep them soft.

Freeze: The rib meat freezes great for up to 2 months in a freezer-safe container or bag. I don’t recommend freezing the slaw though, since the cabbage gets watery when thawed. Just make fresh slaw when you’re ready to eat the frozen ribs.

Reheat: Warm the rib meat in a covered dish in the oven at 300°F for about 15 minutes, or microwave it on medium power. Heat the tortillas wrapped in a damp paper towel in the microwave for 20-30 seconds. The slaw is best served cold, so just pull it straight from the fridge.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 3050-3350
• Protein: 110-130 g
• Fat: 145-170 g
• Carbohydrates: 350-390 g

Ingredients

For the pork:

• 1 rack pork ribs
• 8-10 tortillas (heat on an open flame for 30 seconds for a smoky char)

For the cilantro lime slaw:

• 1 cup green cabbage
• 1 cup red cabbage (shredded into 1/8-inch thin strips)
• 1/2 cup carrot
• 1/3 cup cilantro (roughly chopped including the tender stems)
• 1/4 cup lime juice
• 4 tbsp cider vinegar (I prefer Bragg Organic for the best tang)
• 3 tbsp honey
• 3/4 tsp salt
• 1/2 tsp pepper

For the mustard sauce:

• 3/4 cup mayonnaise (I always use Hellmann’s for the creamiest base)
• 1/2 cup mustard
• 1/2 tsp smoked paprika

For the bean and corn relish:

• 1 cup black beans (drained and rinsed well to prevent browning)
• 1 cup corn
• 1/4 cup red onion (finely diced into 1/4-inch pieces)
• 1 tbsp jalapeño (seeded and minced)

For the garnish:

• cilantro
• lime wedges

Step 1: Prepare the Pork Ribs

• 1 rack pork ribs

Cook the pork ribs according to package directions until the meat is tender and pulls easily from the bones.

Once cooked, let them cool for 5-10 minutes until they’re easy to handle.

Remove the meat from the bones and chop it into bite-sized pieces, discarding any excess fat or bone fragments.

Set the cooked pork aside.

Step 2: Build the Slaw and Sauce Components

• 1 cup green cabbage
• 1 cup red cabbage
• 1/2 cup carrot
• 1/3 cup cilantro
• 1/4 cup lime juice
• 4 tbsp cider vinegar
• 3 tbsp honey
• 3/4 tsp salt
• 1/2 tsp pepper
• 3/4 cup mayonnaise
• 1/2 cup mustard
• 1/2 tsp smoked paprika

While the ribs cool, prepare your vegetable components.

In one bowl, combine the shredded green cabbage, red cabbage, carrot, and roughly chopped cilantro.

In a separate bowl, whisk together the lime juice, cider vinegar, honey, salt, and pepper to create the slaw dressing.

Pour the dressing over the cabbage mixture and toss well to coat evenly; set aside to marinate while you prepare the other components.

In another bowl, whisk together the mayonnaise, mustard, and smoked paprika until smooth and combined—I always use Hellmann’s for the creamiest base and prefer Bragg Organic cider vinegar for the best tang.

Step 3: Prepare the Bean and Corn Mixture

• 1 cup black beans
• 1 cup corn
• 1/4 cup red onion
• 1 tbsp jalapeño

In a bowl, combine the drained and rinsed black beans, corn, and finely diced red onion.

Add the minced jalapeño and gently toss everything together to distribute evenly.

I like to rinse the beans well to prevent any browning of the mixture.

Set aside until ready to assemble.

Step 4: Toast the Tortillas

• 8-10 tortillas

Heat each tortilla directly over an open flame for about 30 seconds per side, rotating as needed, until you get a light smoky char and the tortilla becomes pliable.

This adds authentic flavor and makes them more pliable for holding the taco fillings.

If you don’t have an open flame, you can quickly char them in a dry skillet over high heat.

Stack the toasted tortillas on a clean kitchen towel to keep them warm.

Step 5: Assemble and Serve the Tacos

• cooked pork from Step 1
• dressed slaw from Step 2
• bean and corn mixture from Step 3
• mustard-mayo sauce from Step 2
• cilantro
• lime wedges

Working with one tortilla at a time, place a generous portion of the chopped pork from Step 1 down the center.

Top with a spoonful of the dressed slaw from Step 2, followed by a spoonful of the bean and corn mixture from Step 3.

Drizzle with the mustard-mayo sauce from Step 2.

Garnish each taco with fresh cilantro and serve immediately with lime wedges on the side for guests to add extra brightness and tartness to taste.

Homemade BBQ Rib Tacos

Delicious Homemade BBQ Rib Tacos recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 35 minutes mins

Total Time 50 minutes mins

Servings 9 tacos

Calories 3200 kcal

Ingredients

  

For the pork

• 1 rack pork ribs
• 8-10 tortillas (heat on an open flame for 30 seconds for a smoky char)

For the cilantro lime slaw

• 1 cup green cabbage
• 1 cup red cabbage (shredded into 1/8-inch thin strips)
• 1/2 cup carrot
• 1/3 cup cilantro (roughly chopped including the tender stems)
• 1/4 cup lime juice
• 4 tbsp cider vinegar (I prefer Bragg Organic for the best tang)
• 3 tbsp honey
• 3/4 tsp salt
• 1/2 tsp pepper

For the mustard sauce

• 3/4 cup mayonnaise (I always use Hellmann's for the creamiest base)
• 1/2 cup mustard
• 1/2 tsp smoked paprika

For the bean and corn relish

• 1 cup black beans (drained and rinsed well to prevent browning)
• 1 cup corn
• 1/4 cup red onion (finely diced into 1/4-inch pieces)
• 1 tbsp jalapeño (seeded and minced)

For the garnish

• cilantro
• lime wedges

Instructions

 

• Cook the pork ribs according to package directions until the meat is tender and pulls easily from the bones. Once cooked, let them cool for 5-10 minutes until they're easy to handle. Remove the meat from the bones and chop it into bite-sized pieces, discarding any excess fat or bone fragments. Set the cooked pork aside.
• While the ribs cool, prepare your vegetable components. In one bowl, combine the shredded green cabbage, red cabbage, carrot, and roughly chopped cilantro. In a separate bowl, whisk together the lime juice, cider vinegar, honey, salt, and pepper to create the slaw dressing. Pour the dressing over the cabbage mixture and toss well to coat evenly; set aside to marinate while you prepare the other components. In another bowl, whisk together the mayonnaise, mustard, and smoked paprika until smooth and combined—I always use Hellmann's for the creamiest base and prefer Bragg Organic cider vinegar for the best tang.
• In a bowl, combine the drained and rinsed black beans, corn, and finely diced red onion. Add the minced jalapeño and gently toss everything together to distribute evenly. I like to rinse the beans well to prevent any browning of the mixture. Set aside until ready to assemble.
• Heat each tortilla directly over an open flame for about 30 seconds per side, rotating as needed, until you get a light smoky char and the tortilla becomes pliable. This adds authentic flavor and makes them more pliable for holding the taco fillings. If you don't have an open flame, you can quickly char them in a dry skillet over high heat. Stack the toasted tortillas on a clean kitchen towel to keep them warm.
• Working with one tortilla at a time, place a generous portion of the chopped pork from Step 1 down the center. Top with a spoonful of the dressed slaw from Step 2, followed by a spoonful of the bean and corn mixture from Step 3. Drizzle with the mustard-mayo sauce from Step 2. Garnish each taco with fresh cilantro and serve immediately with lime wedges on the side for guests to add extra brightness and tartness to taste.