Jul 14 2026
Restaurants›Center Square Grill›Bbq Short Rib Tacos (2) Recipe

Bbq Short Rib Tacos (2) Recipe

Inspired by Center Square Grill
Time3h
Serves4

Pico de gallo, coleslaw, pickled onion, citrus crema.

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Ingredients

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Short Ribs

Pico de Gallo

Coleslaw

Pickled Onion

Citrus Crema

Taco Assembly

Method

Short Ribs

  1. 1

    Prepare the Short Ribs

    Season the beef short ribs with salt, black pepper, and garlic powder. Place them in a slow cooker.

  2. 2

    Add BBQ Sauce

    Pour the BBQ sauce over the short ribs in the slow cooker.

  3. 3

    Cook

    Cover and cook on low for 6-8 hours or until the meat is tender and easily falls off the bone.

  4. 4

    Shred the Meat

    Once cooked, remove the short ribs from the cooker, shred the meat with two forks, and mix it back with the sauce.

Pico de Gallo

  1. 5

    Mix Ingredients

    In a bowl, combine diced tomatoes, red onion, cilantro, lime juice, minced jalapeño, and salt.

  2. 6

    Chill

    Refrigerate for at least 30 minutes to let the flavors meld.

Coleslaw

  1. 7

    Combine Ingredients

    In a large bowl, mix shredded cabbage, carrot, mayonnaise, apple cider vinegar, sugar, salt, and black pepper.

  2. 8

    Chill

    Cover and refrigerate for at least 30 minutes before serving.

Pickled Onion

  1. 9

    Prepare the Pickling Liquid

    In a saucepan, combine white vinegar, sugar, and salt. Bring to a boil, stirring until sugar dissolves.

  2. 10

    Pickle the Onions

    Pour the hot pickling liquid over the thinly sliced red onions in a jar. Let it cool before sealing and refrigerating for at least 1 hour.

Citrus Crema

  1. 11

    Mix the Crema

    In a small bowl, combine sour cream, lime juice, orange juice, and salt. Stir until smooth.

Taco Assembly

  1. 12

    Warm the Tortillas

    Heat the corn tortillas in a dry skillet over medium heat until warm and pliable.

  2. 13

    Assemble the Tacos

    To each tortilla, add a portion of shredded short ribs, a spoonful of pico de gallo, coleslaw, pickled onions, and drizzle with citrus crema.

  3. 14

    Serve

    Serve the tacos warm and enjoy!

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