SWEET AND SPICY SHORT RIB TACOS
Provided by Marcela Valladolid
Time 7h40m
Yield 6 servings
Number Of Ingredients 13
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
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
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
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
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
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
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
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
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
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
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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