Tex-Mex BBQ Rib Tacos

Remove the membrane from the pork ribs and spread the mustard evenly over both sides of the ribs.

In a small bowl, combine the brown sugar and Tex-Mex seasoning.

Rub the seasoning mixture over both sides of the ribs, then wrap them in aluminum foil.

Marinate in the refrigerator for 1 hour.

Preheat one side of the barbecue to high heat.

Cook the ribs over indirect heat for 3 hours.

In a bowl, combine the barbecue sauce, honey, and Sriracha.

Reserve one-third of the sauce mixture for later use.

Brush the ribs and pineapple slices with the sauce.Remove the ribs from the foil and place them over direct heat on the barbecue along with the pineapple slices.

Cook for 10 minutes, turning halfway through cooking.

Shred the pork and toss it with the reserved one-third of the barbecue sauce mixture and cut the grilled pineapple slices into chunks.

Assemble the tacos by filling the tortillas with the shredded pork, red cabbage, pineapple, avocado, tomatoes, cilantro, radishes, feta cheese, jalapeño slices, and a squeeze of fresh lime. Serve immediately.