September 4, 2018
updated
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Keep reading to learn how easily you can make epic tacos with all the flavor and very little work.
Slow Cooker Asian Fusion Tacos
If your looking for a way to turn up your Tuesday, without leaving the kitchen table, look no further. These Asian Tacos are impressive, seriously drool-worthy, and super easy to make, thanks to the slow cooker.
As much as I love the 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 this Asian Fusion Pork Rib recipe has changed my feelings towards tacos.
Baby back ribs (pork ribs) get cooked down to tender, fall apart perfection in a sweet and spicy Thai sauce. Yes, each bite melts in your mouth and will leave your taste buds speechless.
Ingredients
Once you assemble these incredible Asian tacos, saying they are flavorful is not enough. The AMAZING mix of these ingredients inside a tortilla is simply something out of this world.
Here’s what makes these tacos SO exquisite:
- Pork baby back ribs: or bone-in country ribs.
- Soy sauce: adds tasty savory flavor.
- Sriracha: another classic Asian taste to add heat.
- Brown sugar: a sweet note to balance the sauce.
- Rice wine vinegar: adds a delicate, acidic touch.
- Honey: more sweetness for this sweet-spicy tacos.
- Sesame oil: Asian fusion tacos ask for this traditional ingredient!
- Ginger: fresh grated ginger yields better results, but ginger powder also works.
- Garlic: fresh garlic cloves adds delicious flavor and aroma.
- Tortillas: use your favorite corn or flour tortillas.
- Shredded purple cabbage: crunchiness in every bite!
- Scallions: chopped, to sprinkle over the tacos.
- Sesame seeds: optional for garnish and extra nutrition.
You’ll find the measurements in the recipe card below.
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’s the easy step-by-step:
- Prep the ribs
Cut the rack of ribs into 3 or 4 sections and place in the slow cooker. - Make the sauce
In a medium bowl, whisk together the soy sauce, Sriracha, brown sugar, vinegar, honey sesame oil, ginger and garlic. Pour sauce over the ribs. - Cook
Cover and cook on high for 4 to 5 hours, or on low for 8 hours until meat fully separates from the bones. - Shred the meat
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!
To assemble the Asian tacos, place a layer or purple cabbage on each tortilla, top with some shredded rib meat, and sprinkle scallions and sesame seeds on top. Add additional Sriracha if desired.
Want to drool over the screen? Check this quick video recipe:
To meal prep these Asian Tacos, make the sauce, place the ribs in the slow cooker dish, and cover with plastic wrap up to 3 days. Super easy! You can also prep your slaw ahead of time or buy it pre-shredded at the store.
If the slow cooker is your go-to kitchen gadget, check out these delicious dinner ideas.
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 for an unforgettable dinner you’ll want to enjoy often!
Thai Rib Asian Tacos
Ingredients
- 1 large rack pork baby back 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
- 8 corn or flour tortillas, warmed
- 2 cups shredded purple cabbage
- ¼ cup chopped scallions
- 2 tablespoons sesame seeds, optional
Instructions
- Cut the rack of ribs into 3 or 4 sections and place in the slow cooker.
- In a medium bowl, whisk together the soy sauce, Sriracha, brown sugar, vinegar, honey sesame oil, ginger and garlic. Pour sauce over the ribs.
- Cover and cook on high for 4 to 5 hours, or on low for 8 hours until meat fully 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.
- To assemble the tacos, place a layer or purple cabbage on each tortilla, top with some shredded rib meat, and sprinkle scallions and sesame seeds on top. Add additional Sriracha if desired.
Courtney
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.
Laura Fuentes
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.
Mrs Dawn Pedersen
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
Laura Fuentes
Hi Dawn, unfortunately, due to contractual obligations with the publisher, I am unable to publish all the recipes online. I’m sorry about that!