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Listed in: Tacos
1 large rack (about 2 pounds/1 kg) pork baby back ribs
1/2 cup (120 ml) soy sauce
1/2 cup (140 g) Sriracha sauce, plus more for serving
1/2 cup (115 g) packed brown sugar
1/4 cup (60 ml) rice wine vinegar
1/4 cup (80 g) honey
2 tablespoons (30 ml) toasted sesame oil
2 tablespoons (16 g) grated fresh ginger
3 garlic cloves, grated
2 cups (140 g) shredded purple cabbage
8 corn tortillas
1/4 cup (20 g) chopped scallion
2 tablespoons (16 g) sesame seeds (optional)
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 the sauce over the ribs. Cover and cook on high for 4 to 5 hours, or on low for 8 hours until the 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 of purple cabbage on each tortilla, top with some shredded rib meat, and sprinkle the scallions and sesame seeds on top. Add additional Sriracha if desired.
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Sauce is really nice. Left by: Kimmo Vallema (19 Dec 2020)
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