Adrian combines the flavours of the Deep South and Mexico with these delicious tacos. They'll be gone in minutes!


  • Ribs

  • 2.5kg beef short ribs, cut into 10 cm lengths

  • 1 onion, roughly chopped

  • 4 garlic cloves, roughly chopped

  • 2 small red chillies, seeded and roughly chopped

  • 2 red peppers, roasted, chopped

  • ½ cup brown sugar

  • 2 tbs cayun pepper

  • 2 tbs ground ginger

  • 2 – 3 tbs soy sauce

  • ½ bunch coriander leaves, roughly chopped

  • ½ cup red wine

  • ¼ cup extra-virgin olive oil

  • ½ cup sherry vinegar

  • ½ cup maple syrup

  • ½ cup tomato sauce

  • ½ tomato passata

  • 2 tbs worcestershire sauce

  • 1 tbs salt

  • 1 tbs freshly ground black pepper

  • Hot Sauce

  • 1 tbsp olive oil

  • 1 carrot, roughly chopped

  • 1 onion, finely chopped

  • ½ red pepper, chopped

  • 4 cloves garlic, minced

  • 6 habanero peppers, stems removed

  • 1/4 cup water

  • 1 tomato, roughly chopped

  • ½ cup sugar

  • ½ cup white vinegar

  • Juice of 2 limes

  • Sea salt and pepper to taste

  • Salsa

  • 2 ear of corn, peeled and boiled till cooked, kernels cut off

  • ½ avocado, 1 cm dice

  • 2 tomato, 1 cm dice (skin & seeds removed)

  • ½ red onion, 1 cm dice

  • 1 bunch chives, 1cm slices

  • ½ bunch coriander, finely chopped

  • Juice of 1 lime

  • Olive oil

  • Salt and pepper


  • 1.

    To make the marinade, combine all the ingredients in a food processor and pulse to form a paste.

  • 2.

    Arrange the ribs in a large shallow container. Pour on the marinade and use your hands to toss well so the ribs are evenly coated. Cover with plastic wrap and leave to marinate in the refrigerator for up to 48 hours, but at least overnight.

  • 3.

    Preheat the oven to 160?C. Transfer the ribs to a large roasting tin and cover with aluminum foil. Bake for 2 ½ to 3 ½ hours or until ribs are tender and falling off the bone.

  • 4.

    For the hot sauce, heat the oil in a saucepan over a medium flame. Cook the onion with a pinch of salt for 5 minutes or until soft. Meanwhile in a food processor place red pepper, garlic, tomato, carrot and chillies. Blend until smooth. Transfer the mixture to the pan with the onions. Add sugar, vinegar, lime juice and season to taste. Reduce heat and simmer for 30 minutes.

  • 5.

    When almost ready to serve, make salsa. To do this, in a medium mixing bowl, combine corn, tomato, red onion, avocado, coriander, chives, lime juice. Season to taste.

  • 6.

    Serve ribs wrapped in a warm tortilla with salsa and a dash of hot sauce.

Nutritional information

Nutritional analysis per serving (6 servings)

  • Energy 2674kj
  • Fat Total 206g
  • Saturated Fat 73g
  • Protein 67g
  • Carbohydrate 137g
  • Sugar 102g
  • Sodium 2628mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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Average Rating
6 comments • 5 ratings
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Posted by Report
Was amazing!!!!
Posted by Report
After visiting La Luna twice my husband and I made this at home, awesome and well worth the effort! Get to Adrian's restaurant for a special dinner too!
Posted by Nessa_77Report
Making this for dinner tonight....where does the water go in the hot sauce?
Posted by Report
How did you go? What was the end result like? I've been wanting to make this for ages!
Posted by Nessa_77Report
This will be dinner for the weekend...look so delicious.
Posted by Dinsdale59Report
Only tried the hot sauce component so far but its awesome. Beautiful blend of sweetness, vinegar and back of the throat heat. I used a pile of rocoto chillis instead of habaneros. This sauce would go well with Adrian's Bull Boar sausages.