Spicy Slow-Cooked Country Rib Tacos

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Barbecue Sauce:

1/4 cup ketchup

5 tablespoons apple cider vinegar

1 tablespoon molasses

1 tablespoon Dijon mustard

4 cloves garlic, roughly chopped

3 chipotle chiles in adobo, plus 2 tablespoons sauce

1 large yellow onion, roughly chopped

Kosher salt and freshly ground black pepper

Ribs:

2 teaspoons garlic powder

1 tablespoon paprika

1 tablespoon light brown sugar

1 teaspoon cayenne pepper

1 teaspoon chili powder

Kosher salt and freshly ground black pepper

4 1/2 pounds meaty country-style pork ribs (about 4 pieces total; cut 1 1/2- to 2-inches thick)

2 tablespoons olive oil

2 teaspoons dried Mexican oregano

3 cups chicken stock, plus more as necessary

12 to 16 corn tortillas, warmed in a skillet or charred over a flame

1/2 English cucumber, thinly sliced, for serving

1 avocado, cut into thin wedges

1/8 red cabbage, thinly sliced

1 cup crumbled Cotija cheese

5 radishes, thinly sliced

Pico de gallo, for serving

Cilantro sprigs, for serving

Lime wedges, for serving