Nothing, not even being stuck indoors for months on end, gets in the way of a good barbecue. To help everyone keep calm and carry on grilling, we’ve teamed up with the BBQ specialists at Bull’s-Eye to bring you a serving of some of the stickiest, sweetest, most sensational tacos to ever grace your computer screen. Featuring shredded pork ribs and a generous smear of Bull’s-Eye’s signature sauce, this is the ultimate antidote to isolation dining. Get cooking. Eat up.
- Preheat your oven to 160°C.
- Dry your ribs well, then cover lightly in the olive oil and season well with salt all over. Then hit it with your dry rub, ensuring to get it everywhere. Set aside for at least an hour at room temperature, or overnight in the fridge (covered) if you can.
- Place in oven on a rack for 2 hours, partially covered with foil, until tender but not falling apart. Pour 250ml water into the base of the tray. Remove ribs from the tray, cover with foil and strain the roasting juices into a bowl. Mix roasting juices with the Bull's-Eye NY Steakhouse sauce.
- Light your BBQ for indirect cooking.
- Cover your sliced red onions with boiling water and steep for 1 minute. Drain well and place in a bowl with the diced watermelon.
- Mix together your cider vinegar, toasted coriander seed, fennel seed and black peppercorns, sugar, salt and 100ml water. Heat gently just to dissolve everything. Cool. Pour this brine over the onions and watermelon and set aside for at least one hour to pickle, but preferably overnight (in the fridge if overnight).
- Make your aioli. Add the yolks, mustard, vinegar, chilli paste and salt to the base of a secured food processor bowl and trickle in the oil, slowly at first, beating constantly until all the oil is incorporated. Loosen with a little water or vinegar if the aioli is too stiff. Cover and set aside.
- Transfer the ribs to the grill and baste liberally with the sauce. Grill for 10 minutes or so, basting and turning a few times. Remove from the grill to rest, covered.
- Pull the rib meat from the bones, keeping some decent-sized pieces of meat, dress with a little more of the (heated) basting sauce, and load into warm-toasted tortillas with the pickles, cabbage, spring onions, coriander and aioli.