Crockpot Asian Rib Tacos

Oh yes! Another yummy crockpot recipe. It’s easy to toss ingredients in, set a timer, and let the food fairy take you to Flavortown. The next best thing to crockpot’s deliciousness is putting it into a tortilla. Yes, please! Fall off the bone, flavorful meat, with yummy, crispy toppings.

Ingredients:

• 1 rack of baby back ribs (2 lbs)
• 1 cup purple cabbage, shredded
• 1/2 cup packed brown sugar
• 1/2 cup low-sodium soy sauce
• 1/2 cup Sriracha sauce
• 1/4 cup honey
• 1/4 cup rice wine vinegar
• 1/4 cup green onion, chopped thinly
• 3 tbsp minced garlic
• 2 tbsp sesame oil
• 1 tbsp ground ginger
• tortillas

Directions:

1. Slice ribs into 4 sections and place in crock pot.
2. In a bowl, mix together brown sugar, soy sauce, Sriracha, honey, rice wine vinegar, garlic, sesame oil, and ginger. Pour sauce over ribs. Cover and cook on high for 4-5 hours or low for 7-8 hours. Meat should be tender and fall from bones. Stir every 2 hours to ensure ribs are coated and flavor is throughout.
3. Transfer ribs to plate and shred with forks. Place shredded meat back into crock pot and mix into the sauce.
4. Place a tortilla on a plate, top with shredded rib meat, red cabbage, green onion, and Sriracha. Enjoy!