Spicy Slow-Cooked Country Rib Tacos

Total Time:
8 hr 55 min
40 min
8 hr 15 min

6 to 8 servings

  • 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
  • For the barbecue sauce: In the bowl of a blender, combine the ketchup, apple cider vinegar, molasses, mustard, garlic, chipotles and sauce and onion. Season generously with salt and pepper. Blend until smooth.

  • For the ribs: In a small bowl, combine the garlic powder, paprika, brown sugar, cayenne, chili powder, 2 tablespoons salt and 2 teaspoons black pepper. Sprinkle the ribs with the rub on all sides.

  • In a skillet, warm the olive oil over medium-high heat. When shimmering, add the ribs and brown on all sides, working in batches if necessary. Transfer to a slow cooker.

  • Add the barbecue sauce, Mexican oregano and enough chicken stock to come halfway up the ribs. Set the slow cooker to high and cook, 8 to 10 hours. Remove the ribs and shred the meat into bite-sized pieces. (Discard the fat.) Taste the sauce and adjust the seasoning if necessary. Whisk to combine (the sauce may separate during cooking) and transfer to a serving bowl.

  • Construct tacos by spreading the tortillas with sauce and topping with pork, cucumbers, avocado wedges, cabbage, Cotija, radishes, pico de gallo and cilantro. Serve immediately with lime wedges.

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