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Home » Recipes » Tacos

Asian Pork Rib Tacos

By Laura Fuentes Updated Jun 23, 2025

5 from 11 votes

Recipe

This post may contain affiliate links. Read our disclosure policy here.

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

Keep reading to learn how simple it is to cook epic Asian pork rib tacos with all the flavor and very little work.

a person holding an Asian pork rib taco

Slow Cooker Asian Fusion Tacos 

As much as I love traditional taco ingredients like sour cream, salsa, and guacamole, and when I say love, I mean I keep two containers of each in my fridge at all times, I have to say these pork rib tacos have changed my feelings towards tacos.

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 

Saying these Asian tacos are flavorful is not enough. The AMAZING mix of ingredients inside a tortilla is simply something out of this world. The pork meat infused with soy sauce, Sriracha, honey, sesame oil, ginger, and garlic are out of this world. Add crunchy toppings, and OMG!

How to Make Thai Rib Asian Tacos 

So, you place the ribs in the slow cooker, pour on the sauce, set, and forget it! Dinner is practically done, minus assembling the tacos, but that’s the fun part! Here is how to make these Asian tacos:

  1. Prep the ribs
    Cut the rack of ribs into 3 or 4 sections.
  2. Cook
    In the bowl of the slow cooker, whisk all the sauce ingredients and the meat. Cook on high for 4 to 5 hours or on low for 8 hours until the meat fully separates from the bones.
  3. Shred the meat
    On a cutting board, shred the meat with two forks; discard the bones. Return the meat to the slow cooker and mix it into the sauce.
  4. Taco time!
    Assemble the Asian tacos and enjoy an epic taco night!

Want to drool over the screen? Check this quick video recipe:

What to Serve with Asian Tacos

Make Taco Tuesday a feast by serving these Asian Tacos along with rice, this fresh cucumber salad, or drizzling delicious pineapple salsa. Did anyone say Margarita? Sip this Pineapple Jalapeño Margarita or this Ginger Margarita for an unforgettable dinner you’ll want to enjoy often!

Kickstart Tuesday night meals (or whenever you’re craving tacos) with my Taco Tuesday Cookbook. Find this recipe on page 115.

Asian Pork Rib Tacos

a person holding an Asian pork rib taco
Servings: 4
Prep Time: 10 minutes mins
Cook Time: 4 hours hrs
These Asian Tacos are impressive, seriously drool-worthy, and super easy to make, thanks to the slow cooker.
5 from 11 votes
Print Pin

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.

Equipment

the taco tuesday cookbook
The Taco Tuesday Cookbook
Taco Holder

Nutrition

Serving: 2 tacos | Calories: 778kcal | Carbohydrates: 81g | Protein: 36g | Fat: 35g | Saturated Fat: 11g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 14g | Trans Fat: 0.2g | Cholesterol: 98mg | Sodium: 2528mg | Potassium: 777mg | Fiber: 4g | Sugar: 49g | Vitamin A: 639IU | Vitamin C: 50mg | Calcium: 198mg | Iron: 5mg

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Comments

    5 from 11 votes (10 ratings without comment)

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    Recipe Rating




  1. Cristina Payan Cox says

    November 06, 2023 at 1:13 pm

    5 stars
    I could drink the sauce for dinner it was sooooo good. I halved the amounts of brown sugar and honey to reduce the carbs and it is fantastic. My husband was impressed.

    Reply
    • Laura Fuentes says

      November 06, 2023 at 3:51 pm

      Thank you for sharing how much you enjoyed these!

      Reply
  2. Courtney says

    March 14, 2021 at 8:52 pm

    I just got your book. 1/2 c Sriracha seems a lot to me. What would suggest for less heat. I am so excited to be doing a taco Tuesday.

    Reply
    • Laura Fuentes says

      March 16, 2021 at 4:56 pm

      Hi Courtney! I’m thrilled you’re going to try this recipe from the book! It’s one of my favorites. If you decide to cut the Sriracha in half, I recommend you also decrease the other sauce ingredients. While it seems like a lot, it’s considered a simmering sauce and left in the slow cooker when you remove the meat from there. It’s not an overly spicy recipe -unless you drizzle additional Sriracha over the top and drench the meat in the liquid.

      Reply
  3. Mrs Dawn Pedersen says

    February 09, 2020 at 6:16 pm

    Slow cooked pork ribs in a sweet and spicy Thai chili sauce with a crunchy slaw all wrapped in a warm tortilla- i’d be more apt to buy your book if I can actually utilize a recipe and this is the one I’m interested in so if you could be so kind to extend me the recipe and it is what you say it is I’ll be happy to buy your book I don’t tend to buy books without being able to sample and this is the recipe I would like to sample please feel free to contact me

    Reply
    • Laura Fuentes says

      February 10, 2020 at 1:21 pm

      Hi Dawn, unfortunately, due to contractual obligations with the publisher, I am unable to publish all the recipes online. I’m sorry about that!

      Reply

Hi! I'm Laura.
Certified Integrative Nutrition Health Coach, mom of three, and the woman behind the world’s best pancakes—here to help you ditch the mealtime drama with recipes your family will actually eat.

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