Spicy Slow Cooked Country Rib Tacos Food

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SWEET AND SPICY SHORT RIB TACOS



Sweet and Spicy Short Rib Tacos image

Provided by Marcela Valladolid

Time 7h40m

Yield 6 servings

Number Of Ingredients 13

4 dried ancho chiles*, stemmed, seeded, and ribs discarded
1 medium onion, quartered
3 garlic cloves, coarsely chopped
1/3 cup brown sugar
1 tablespoon apple cider vinegar
1 1/2 cups low-sodium beef broth
1 teaspoon salt, plus extra for seasoning
1 teaspoon freshly ground black pepper, plus extra for seasoning
6 pounds beef short ribs
1 tablespoon vegetable oil
Warm corn tortillas
Mexican crema or sour cream
1/2 cup chopped fresh cilantro leaves

Steps:

  • Soak the ancho chiles in boiling water until softened, about 15 minutes. Drain and discard the liquid. Transfer the softened chiles to a blender. Add the onion, garlic, brown sugar, apple cider vinegar, beef broth, 1 teaspoon salt and 1 teaspoon pepper. Puree until smooth.
  • Pat ribs dry and sprinkle with salt and pepper. Heat the oil in a 12-inch heavy skillet over medium-high heat until hot but not smoking. Brown the ribs in 3 batches, turning occasionally, about 7 minutes per batch. Transfer the browned ribs to a slow cooker.
  • Pour the sauce over the ribs (liquid should reach about halfway up sides of meat),
  • cover and cook for 7 hours on high until very tender. Allow the ribs to cool slightly in the sauce.
  • Remove the ribs from the sauce. Discard the bones and shred the meat into a large bowl. Skim the fat from the surface and discard. Mix the sauce into the meat and season with salt and pepper, to taste. Spoon the meat and sauce into warm corn tortillas and serve with Mexican crema and chopped fresh cilantro.

SLOW COOKER SPICY COUNTRY RIBS



Slow Cooker Spicy Country Ribs image

Really tasty, stick-to-your ribs (no pun intended) food! It comes together really nicely, and there is plenty of extra sauce to spoon onto your mashed potatoes.

Provided by JackieOhNo

Categories     Pork

Time 6h30m

Yield 4-6 serving(s)

Number Of Ingredients 9

1 small onion, finely chopped (about 1/2 cup)
1/2 cup ketchup
1/2 cup cider vinegar
1/4 cup brown sugar
kosher salt (to taste, I use about 1/2 tablespoon)
1 tablespoon Worcestershire sauce
1 teaspoon ground dried chipotle powder
1 teaspoon dried oregano
4 lbs country-style pork ribs

Steps:

  • Combine the onion, ketchup, vinegar, brown sugar, salt, Worcestershire, chili powder, and oregano in a 4- to 6-quart slow cooker. Stir in the ribs. Cook on low heat for 6 hours, or on high for 3-1/2 hours.
  • Using tongs, remove the ribs from the cooker and arrange on a broiler pan. Heat the broiler.
  • Pour the juices from the cooker into a bowl and place in the freezer for 10 minutes to hasten the separation of the fat. Remove and discard the fat. Pour the defatted juices into a saucepan; boil over high heat until reduced by half, about 15 minutes.
  • Broil the ribs about 6 inches from the heat until browned. Serve with the sauce.

Nutrition Facts : Calories 959.3, Fat 53.9, SaturatedFat 10.8, Cholesterol 336.3, Sodium 679.3, Carbohydrate 24.3, Fiber 0.7, Sugar 21.5, Protein 88.7

SMOKY SPICY SLOW-COOKED PORK TACOS RECIPE BY TASTY



Smoky Spicy Slow-Cooked Pork Tacos Recipe by Tasty image

Here's what you need: boneless pork shoulder, achiote paste, McCormick dark chili powder, ancho chile powder, hot chipotle chili powder, onion powder, garlic powder, dried oregano, cumin, salt, pepper, white vinegar, pineapple juice, medium onion

Provided by Elizabeth Jones

Categories     Appetizers

Yield 15 servings

Number Of Ingredients 14

5 lb boneless pork shoulder
2 tablespoons achiote paste
2 tablespoons McCormick dark chili powder
1 tablespoon ancho chile powder
½ tablespoon hot chipotle chili powder, (adjust amount based on your preferred level of spice)
1 tablespoon onion powder
1 tablespoon garlic powder
1 ½ tablespoons dried oregano
1 tablespoon cumin
1 tablespoon salt
½ tablespoon pepper
½ cup white vinegar
6 oz pineapple juice, (one small can) or mango juice
1 medium onion, thinly sliced

Steps:

  • Mix all dry ingredients together in a bowl.
  • Add white vinegar and mix spices together, dissolving the achiote paste. Then, add the mango or pineapple juice.
  • In your crock pot, lay down a layer of sliced onions.
  • Pour in just enough of the marinade to cover the bottom of the crock pot. Then, place your meat into the crock pot.
  • Pour the rest of the marinade into the crock pot, completely coating the meat.
  • Lay the remainder of the sliced onions on top of the meat.
  • Place the lid on the crock pot and cook on low for 10 hours or overnight.
  • Remove the tender cooked meat from the crock pot, leaving the juices in the crock pot. Then, shred the meat and return to the crock pot. Combine the meat and juices well.
  • Serve meat in soft, warm tortillas alongside desired garnishes of choice. (Garnish: Diced onion, chopped cilantro, lime wedges and salsa)

Nutrition Facts : Calories 322 calories, Carbohydrate 5 grams, Fat 19 grams, Fiber 1 gram, Protein 30 grams, Sugar 1 gram

SPICY TACO MEAT



Spicy Taco Meat image

My husband and I love Tex-Mex food with all the fixings. Cooking the meat in the slow cooker makes prepping the toppings a breeze. We love to serve this at parties, with the filling in the slow cooker to stay warm and the various toppings in bowls so the guests can build their own! -Rebecca Yankovich, Springfield, Virginia

Provided by Taste of Home

Categories     Dinner

Time 6h20m

Yield 12 servings

Number Of Ingredients 10

1 boneless beef chuck roast (4 pounds)
1 teaspoon salt
1 teaspoon pepper
1 tablespoon olive oil
1 bottle (12 ounces) beer or 1 cup beef broth
1 can (28 ounces) pickled jalapeno peppers, undrained
1 large onion, chopped
1 teaspoon garlic powder
1 teaspoon chili powder
Corn tortillas (6 inches), crumbled Cotija cheese, lime wedges, fresh cilantro leaves, sliced radishes and sour cream, optional

Steps:

  • Sprinkle roast with salt and pepper. In a large skillet, heat oil over medium-high heat; brown meat. Transfer meat to a 5- or 6-qt. slow cooker. Add beer to skillet, stirring to loosen browned bits from pan; pour over meat. In a large bowl, combine jalapenos, onion, garlic powder and chili powder; pour over meat. Cook, covered, on low until tender, 6-8 hours., Remove roast; shred with 2 forks. Strain cooking juices. Reserve vegetables and 2 cups juices; discard remaining juices. Skim fat from reserved juices. Return beef and reserved vegetables and cooking juices to slow cooker; heat through. If desired, serve with optional ingredients.

Nutrition Facts : Calories 307 calories, Fat 21g fat (6g saturated fat), Cholesterol 98mg cholesterol, Sodium 829mg sodium, Carbohydrate 10g carbohydrate (1g sugars, Fiber 1g fiber), Protein 31g protein.

SPICY SLOW-COOKER THAI STYLE RIBS



Spicy Slow-Cooker Thai Style Ribs image

Succulent slow cooked pork ribs are glazed with a Thai-style sweet, sour and spicy sauce - a mouthwatering dinner for a crowd.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 8h35m

Yield 24

Number Of Ingredients 12

5 lb pork loin back ribs
1 teaspoon salt
1 teaspoon freshly ground pepper
3/4 cup frozen (thawed) orange pineapple-apple juice concentrate (from 12-oz can)
1/4 cup finely chopped fresh cilantro
1 tablespoon packed brown sugar
1 tablespoon finely chopped gingerroot
3 tablespoons creamy peanut butter
2 tablespoons soy sauce
2 teaspoons Sriracha sauce
3 cloves garlic, finely chopped
Fresh cilantro sprigs, if desired

Steps:

  • Spray 6- to 7-quart oval-shaped slow cooker with cooking spray. Cut rib racks in half. Sprinkle ribs with salt and pepper. In small bowl, mix remaining ingredients except cilantro sprigs. Place ribs in slow cooker, spooning sauce over each layer of ribs.
  • Cover; cook on Low heat setting 8 hours or until tender and pork is no longer pink next to bones. Remove ribs from slow cooker; skim fat from cooking liquid. Strain cooking liquid.
  • Set oven control to broil. Spray broiler pan rack or large roasting pan with cooking spray. Place ribs in pan, overlapping slightly. Heavily brush ribs with 1 cup of the strained cooking liquid. Broil with ribs about 5 inches from heat 1 to 2 minutes or until glazed.
  • Meanwhile, in 2-quart saucepan, heat remaining cooking liquid over medium-high heat 6 to 8 minutes or until thickened. Cut ribs into serving pieces; serve with sauce. Garnish with cilantro sprigs.

Nutrition Facts : Calories 290, Carbohydrate 2 g, Fat 1 1/2, Fiber 0 g, Protein 16 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 300 mg

SLOW COOKER KOREAN RIB TACOS



Slow Cooker Korean Rib Tacos image

My slow cooker version of Korean tacos made with spare ribs, a recent trendy dish. The meat is sweet and savory! A perfect combination of Korean and Mexican tastes. Serve meat on slightly grilled flour tortillas or hard taco shells. Top with sour cream, salsa (a simple or fresh red works best), shredded cabbage, kimchee-flavored bean sprouts (drained), and lime juice to taste.

Provided by Laurencooks

Categories     Meat and Poultry Recipes     Pork     Pork Rib Recipes     Spare Ribs

Time 4h45m

Yield 6

Number Of Ingredients 12

1 cup soy sauce
1 cup water
1 cup white sugar
3 tablespoons white vinegar
3 tablespoons chopped green onions
3 tablespoons chopped white onion
2 tablespoons sesame oil
2 tablespoons chopped red pepper
2 tablespoons sesame seeds
5 cloves garlic, chopped
1 tablespoon ground black pepper
1 ½ pounds pork spareribs

Steps:

  • Combine soy sauce, water, sugar, vinegar, green onions, white onion, sesame oil, red chile pepper, sesame seeds, garlic, and black pepper in a large bowl. Stir marinade well to ensure sugar is completely dissolved.
  • Soak ribs in the marinade for at least 1 hour to overnight.
  • Transfer ribs and marinade to a slow cooker; cook on High for 3 to 4 hours. Reduce heat to Low and cook 30 minutes more.
  • Transfer ribs to a cutting board and discard marinade. Cut meat from the bones with a sharp knife.

Nutrition Facts : Calories 415.7 calories, Carbohydrate 39.7 g, Cholesterol 59.9 mg, Fat 21.1 g, Fiber 1.2 g, Protein 18 g, SaturatedFat 6.4 g, Sodium 2454.4 mg, Sugar 34.5 g

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