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Mexican Tacos

Brought to you from the Good Food and Wine Festival 2012.



  • 1.

    Cut through the meat between the bones to separate the ribs and slice into 3 cm slices.

  • 2.

    Season with Murry River Pink Salt and pepper and place in a deep oven dish, bone side up.

  • 3.

    Mix remaining ingredients and pour over ribs.

  • 4.

    Marinate overnight in the refrigerator.

  • 5.

    Cook in the oven at 165°C for 2 – 3 hours, until the meat is tender and falling off the bone.

  • 6.

    Serve with salsa, or you can even turn these into tacos. Just get some tortillas or taco shells and fill with meat and salsa. Can be prepared ahead of time and re-heated.


Note: Ribs can be purchased from your butcher, some companies supply them pre-cut (e.g. Cape Grim). Allow 400 to 500g of rib per person (about half is bone).

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» Top Wine Matches For This Recipe

Andrew Graham

Grenache, Shiraz and Pinot Noir are the best wines to pair with Mexican Tacos .


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