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.

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Recipe Summary

prep:
15 mins
cook:
3 hrs 30 mins
additional:
1 hr
total:
4 hrs 45 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Editor's Note:

Nutrition data for this recipe includes the full amount of marinade ingredients. The actual amount of marinade consumed will vary.

Nutrition Facts

416 calories; protein 18g 36% DV; carbohydrates 39.7g 13% DV; fat 21.1g 33% DV; cholesterol 59.9mg 20% DV; sodium 2454.4mg 98% DV. Full Nutrition