Fajita Ribs

Fajita ribs. The best ribs.

Done in 4 hours

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Succulent rib meat imbued with the fragrant cumin-rich spices of fajitas. Partnered with the old gang of roasted peppers, cheese, salsa and guac. Cheers.


Preheat the oven to 150°C. In a large bowl, season the ribs liberally with fajita seasoning and rub with the oil. Place them in a large oven tray and seal with tin foil, then bake until they are completely tender and falling off the bone.

Remove the ribs from the oven and from the tray. Crank the oven temperature up to 200°C and place the sliced vegetables in the tray amongst the rib juices. Pop the ribs back on top and roast without the foil until they've got some good colour and are nice and crispy.

Shred the meat from the bones and discard the bones. Squeeze over the lime juice. Toss the meat through the peppers and set aside somewhere warm.

Toast the tortillas in a pan or on a naked flame and assemble - fajita ribs, various sauces and grated cheese. Enjoy!

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Hugh Woodward

Hugh Woodward

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