Rib Meat Southeast Texas Tacos


Uncle Jared sent Amy home with a rack of smoked pork spareribs. I removed the meat from the rib bones and sizzled the rib meat in a hot black iron skillet with various herbs and spices (granulated onion and garlic, black pepper and sea salt). I made a fresh pico de gallo with organic cilantro, Uncle Bill's homegrown tomatoes, red onion, minced garlic and fresh lime juice. I also made fresh organic flour tortillas. The combination is sinful ~ AAAYYYEEE





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