Slow Cooked Jalapeño Beef Ribs with Corn Tortillas

Recipe credit: Simon Johnson 


Slow Cooked Honey Jalapeño Beef Ribs

  • 1.5-1.8kg beef ribs, bone in
  • salt & pepper to season
  • 4-5 garlic cloves
  • Dillicious Life of the Party sauce Honey Jalepeño flavour

To Serve


  • Preheat oven to 200C. Line crock pot with foil, add whole garlic cloves
  • Season underside of ribs with a generous pinch of salt and pepper and lay beef ribs carefully on top of foil inside the crock pot
  • Smother ribs with honey jalepeño sauce and add lid to cover tightly
  • Cook ribs in the oven for 2 hours on high heat. Check ribs after this time and reduce heat to 150C. Remove lid to allow ribs to caramelise and continue to cook for a further hour/or until ribs are tender and falling off the bone. Time for cooking is approximately 3 hours depending on the heat of your oven
  • Serve meat shredded in white corn tortillas, with fresh coriander leaves, green chillies, lime wedges and shredded cabbage. Serve SIMON JOHNSON Chipotle Mayonnaise on the side

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