Recipe

These Asian Tacos are impressive, seriously drool-worthy, and super easy to make, thanks to the slow cooker.

With this simple recipe and the slow cooker, these epic Asian pork rib tacos turn out super flavorful with very little work.

Slow Cooker Baby Back Rib Tacos

Laura fuentes holding a skillet of food standing in front of a blue door

As much as I love traditional tacos, these pork rib tacos have changed my feelings about tacos. In fact, I didn’t hesitate to include it on page 115 of my Taco Tuesday Cookbook. Baby back ribs (pork ribs) get cooked down in the crockpot to tender, fall-apart perfection in a sweet and spicy Thai sauce. Yes, each bite of these Asian tacos melts in your mouth and will leave your taste buds speechless.

Ingredients

The pork baby back ribs (or bone-in country ribs) are infused with soy sauce, Sriracha, brown sugar, rice wine vinegar, honey, sesame oil, fresh ginger, and garlic. Assemble these pork rib tacos with your favorite tortillas, shredded cabbage, scallions, and sesame seeds for epic crunch.

How to Make Pork Rib Tacos

As you’ll see in the video below, start cutting the rack of ribs into 3 or 4 sections and whisk all the sauce ingredients in the slow cooker bowl. Combine both and cook on high for 4 to 5 hours or on low for 8 hours until the meat fully separates from the bones. Shred the meat with two forks and mix it again into the sauce. Assemble the tacos, and enjoy!

What to Serve with Asian Tacos

Serve these pork rib tacos with rice, fresh cucumber salad, or a drizzle of delicious pineapple salsa. Did anyone say Margarita? Sip this Pineapple Jalapeño Margarita or this Ginger Margarita for an unforgettable dinner.

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Asian Pork Rib Tacos

Servings: 4

Prep Time: 10

Cook Time: 4

These Asian Tacos are impressive, seriously drool-worthy, and super easy to make, thanks to the slow cooker.

5 from 13 votes

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Watch how it’s made:

Ingredients

For the meat:

1 rack pork baby back ribs or bone-in country ribs, about 2 pounds
½ cup soy sauce
½ cup Sriracha
½ cup brown sugar
¼ cup rice wine vinegar
¼ cup honey
2 tablespoons sesame oil
2 tablespoons grated fresh ginger
3 cloves garlic, grated

To assemble the tacos:

8 corn or flour tortillas, warmed
2 cups shredded purple cabbage
¼ cup chopped scallions
2 tablespoons sesame seeds, optional

Instructions

Prep:

In the bowl of your slow cooker, whisk the soy sauce, Sriracha, brown sugar, vinegar, honey sesame oil, ginger and garlic.
Cut the rack of ribs into 3 or 4 sections and place them in the slow cooker.

Cook:

Cover and cook on high for 4 to 5 hours, or on low for 8 hours until meat easily separates from the bones.
Transfer the ribs to a cutting board and shred the meat with two forks; discard the bones. Return the meat to the slow cooker and mix it into the sauce.

Taco time!

Assemble the tacos by making a layer of purple cabbage on each tortilla and topping it with some shredded rib meat. Sprinkle scallions and sesame seeds on top. Add a drizzle of additional Sriracha to make them spicy.

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