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Grilled Baby Back Rib Tacos
Experience the bold mouth-watering flavor of Grilled Baby Back Rib Tacos! These tender baby back ribs are perfect for a cookout your guests won’t forget.
2 hr 
Prep 1 hr 
Serves 5
Ingredients
- 3 lb. baby back Ribs
- 2 tbsp. brown sugar
- 1 tbsp. smoked paprika
- 1 tbsp. chili powder
- 1 tbsp. garlic powder
- 1 tbsp. onion
- 1 tsp. cumin
- 1 tsp. seasoning salt
- 1 tsp. black pepper
- 8 corn tortillas, brushed in olive oil
- Guacamole, as a topping
- Pico de Gallo, as a topping
- Cheese, as a topping
- Sour cream, as a topping
- Lime, as a topping
Ingredients
- 3 lb. baby back Ribs
- 2 tbsp. brown sugar
- 1 tbsp. smoked paprika
- 1 tbsp. chili powder
- 1 tbsp. garlic powder
- 1 tbsp. onion
- 1 tsp. cumin
- 1 tsp. seasoning salt
- 1 tsp. black pepper
- 8 corn tortillas, brushed in olive oil
- Guacamole, as a topping
- Pico de Gallo, as a topping
- Cheese, as a topping
- Sour cream, as a topping
- Lime, as a topping
Directions
Mix all dry rub ingredients and heavily coat every part of the ribs, making sure to cover all surfaces. Refrigerate ribs from one hour, up to overnight.
Preheat your grill to medium heat according to the manufacturer’s instructions. Brush and oil the cleaned grill grates.
Place the ribs on the preheated grill and cook for about 10–15 minutes per side, until meat reaches an internal temperature of 145–190 degrees F. Remove from heat and allow a 3-minute rest. Then, slice the meat from the ribs and discard the bones.
While the meat rests, warm tortillas on the grill for 30 seconds per side.
*Tortilla tip: brush both sides of tortillas with oil before grilling over medium heat for 30 seconds on each side.Spread a spoonful of guacamole onto each tortilla. Serve with sliced pork ribs and any desired toppings. Serve hot with lime wedges in the side.