Sunday, May 20, 2012

Ps. A note on the ribs from last weekend...

John and I thought you should know-- if you decide to try out the rib recipe from last weekend-- that the leftovers also become ridiculously good tacos. I know. We turn everything into tacos eventually. And those ribs are no exception. John cut the meat off the bones from the leftover ribs, sauteed it with a couple of tablespoons of BBQ sauce (you know our favorite: Bull's Eye Traditional Sauce) and ba-da-bing... BBQ Pork Tacos.

Well... okay, you'll need to add tortilla wraps, some salsa, some guacamole, and a big spoonful of my beloved red-cabbage-cole-slaw, and then BA-DA-BING... BBQ Tacos! The red cabbage is a highly recommended addition to this taco affair. There is something so good about the contrast of the tartness of the cabbage slaw and the sweet-brown-sugary-ness of the BBQ pork. If I wasn't so full of tacos right now, I think this would make me hungry all over again. (In case you're worried that we are eating leftovers from last weekend, and are going to poison ourselves, let me reassure you. We made John's rib recipe in the city, using the broiler instead of the grill for the last cooking step, on Friday night to celebrate our friend Phoebus's birthday. Verdict: Equally delicious in oven vs. on grill, but your kitchen gets hot as billio, so tell your friends to come in swimsuits if this is your dinner party plan.)

It's been a while since I posted the recipe for the red cabbage salad, so I thought I'd stick it on the blog again, in case anyone wants to revisit this while enjoying the BBQ pork tacos.

by christina salway

Serves 4-6, as a side dish. 

1-   Small Red Cabbage, chopped kind of big.
1-   Bunch Cilantro, chopped pretty normal.
1/2 Red Onion, chopped pretty small, optional. 
1-   Fresh chili or jalapeno if desired.
2-   Fresh Limes or 2- Tablespoons bottled lime juice.
2-   Tablespoons Red Wine Vinegar
Salt/Pepper to taste.

Now, hold onto your hats because this gets pretty complicated. Basically, chop everything up, as instructed above. Put all of the ingredients into a bowl. Toss the vegetable ingredients in the liquid ingredients. Let this mixture sit in the fridge for 15-20 minutes. EAT! 


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