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Spicy Slow-Cooked Country Rib Tacos

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  • Level: Easy
  • Total: 8 hr 55 min
  • Active: 50 min
  • Yield: 6 to 8 servings
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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


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


  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.