Spicy Slow-Cooked Country Rib Tacos
1/4 cup ketchup
5 tablespoons apple cider vinegar
1 tablespoon molasses
1 tablespoon Dijon mustard
4 cloves garlic, roughly chopped
3 chipotle chiles in adobo, plus 2 tablespoons sauce
1 large yellow onion, roughly chopped
Kosher salt and freshly ground black pepper
2 teaspoons garlic powder
1 tablespoon paprika
1 tablespoon light brown sugar
1 teaspoon cayenne pepper
1 teaspoon chili powder
Kosher salt and freshly ground black pepper
4 1/2 pounds meaty country-style pork ribs (about 4 pieces total; cut 1 1/2- to 2-inches thick)
2 tablespoons olive oil
2 teaspoons dried Mexican oregano
3 cups chicken stock, plus more as necessary
12 to 16 corn tortillas, warmed in a skillet or charred over a flame
1/2 English cucumber, thinly sliced, for serving
1 avocado, cut into thin wedges
1/8 red cabbage, thinly sliced
1 cup crumbled Cotija cheese
5 radishes, thinly sliced
Pico de gallo, for serving
Cilantro sprigs, for serving
Lime wedges, for serving
Instructions:
For the barbecue sauce: In the bowl of a blender, combine the ketchup, apple cider vinegar, molasses, mustard, garlic, chipotles and sauce and onion. Season generously with salt and pepper. Blend until smooth.
For the ribs: In a small bowl, combine the garlic powder, paprika, brown sugar, cayenne, chili powder, 2 tablespoons salt and 2 teaspoons black pepper. Sprinkle the ribs with the rub on all sides.
In a skillet, warm the olive oil over medium-high heat. When shimmering, add the ribs and brown on all sides, working in batches if necessary. Transfer to a slow cooker.
Add the barbecue sauce, Mexican oregano and enough chicken stock to come halfway up the ribs. Set the slow cooker to high and cook, 8 to 10 hours. Remove the ribs and shred the meat into bite-sized pieces. (Discard the fat.) Taste the sauce and adjust the seasoning if necessary. Whisk to combine (the sauce may separate during cooking) and transfer to a serving bowl.
Construct tacos by spreading the tortillas with sauce and topping with pork, cucumbers, avocado wedges, cabbage, Cotija, radishes, pico de gallo and cilantro. Serve immediately with lime wedges.
