Roasted & glazed Nature’s Fresh chuck rib soft tacos

20 mins
3.5 hrs
  • 1.5kg Nature’s Fresh beef chuck ribs
  • sea salt flakes and freshly-ground black pepper
  • 2 Tbsp extra virgin olive oil
  • 2 Tbsp Mexican chilli powder
  • 1L beef stock
  • ¼ cup smoky barbecue sauce
  • 2 Tbsp chipotle chillies in adobo sauce
  • 24 small white corn tortillas
  • fine green coleslaw, sour cream and guacamole, to serve
  • Preheat oven to 150°C. Season the chuck ribs generously, then sear in a heavy skillet over a high heat for 5 minutes, until well-browned. Rub with Mexican chilli powder, then arrange in a deep roasting pan with the stock, barbecue sauce and chillies. Cover with foil and bake for 3 hours, then uncover and bake for 30 minutes.
  • Pour the sauce into a medium saucepan, then boil rapidly for 10 minutes, until thickened. Ladle over the ribs, then bake for a further 15 minutes, until glossy. Grill the tortillas, then top with slaw, sour cream, guacamole and shredded beef.