Ingredients
- 12 each 10" Heat Pressed Flour Tortilla (10420)
- 6 1/2 Tbsp. Memphis Style Dry Rub
- 4 lb. Boneless Country Style Pork Ribs
- 18 oz. Memphis Style BBQ Sauce see related recipe
- 9 oz. Green Pepper, sliced, grilled
- 9 oz. Onions, sliced, grilled
- 6 oz. Queso Fresco, crumbled
Directions
- Combine the Memphis Style Dry Rub with the ribs in a sealable foodservice bag and shake to coat the ribs evenly. Allow to marinate overnight under refrigeration. Over low heat, grill the ribs for an hour, covered, flipping after 30 minutes. Allow to rest for 10 minutes before thinly slicing. Hold hot for service. .
- To make one fajita, top one tortilla with 4 oz. sliced ribs, 1 ½ tbsp. Memphis Style BBQ Sauce, ¾ oz. onions, ¾ oz. peppers, and ½ oz. queso fresco.
Ingredients- Vegetable Oil, as needed
- 3/4 cup Onion, small dice
- 1 Tbsp. Garlic, minced
- 3/4 tsp. Salt
- 1 1/2 cup Ketchup
- 1/2 cup Brown Sugar
- 1 Tbsp. Brown Sugar
- 1 1/2 Tbsp. Mustard
- 1 1/2 Tbsp. Apple Cider Vinegar
- 3/4 tsp. Pepper
Directions
- In a saucepan over medium-high heat, add oil and sauté onion for 3-5 minutes or until softened. Add garlic and continue to sauté for an additional 2-3 minutes. Add remaining ingredients and bring to a simmer, stirring constantly. Simmer 15-20 minutes or until thickened. Hold hot for service.
