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These Five-Spice Short Rib Tacos are the most incredible Asian-fusion tacos I have ever had… it’s just one of those meals that you’ll make for your family and friends and their jaws will just HIT. THE. FLOOR.
Have you ever cooked with Five-Spice Powder? Oh my! It’s so delicious. Five-Spice powder is a blend of spices used in Chinese and Vietnamese cooking and it packs a seriously incredible aromatic punch to everyday foods.
In these Five-Spice Short Rib Tacos, the Five Spice is obviously the star of the show, but there are so many other layers of flavor to the tacos, too. Cooked until fall-apart tender in a slow cooker (you can do them in an Instant Pot, too) then topped with a simple, crunchy slaw and a creamy Sriracha-infused aioli– these tacos are an explosion of flavor that will just knock you off your feet!
ingredients:
- Bone-In Short Ribs
- Kosher Salt
- Black Pepper
- Tapioca Flour
- Avocado Oil
- Five Spice Powder
- Gluten-Free Tamari
- Low-Sodium Beef Broth
- Rice Vinegar
- Brown Sugar sub coconut sugar if preferred
- Fresh Ginger
- Garlic
- Dijon Mustard
- Mayonnaise
- Sriracha
- Limes
- Coleslaw Mix
- Fish Sauce
- Tortillas
- Thai Basil
- Cilantro
step-by-step:
step one: Prepare the Short Ribs:
Season short ribs generously with salt and pepper. Dredge in tapioca flour, shaking off excess. Heat avocado oil in a large skillet over medium-high heat. Brown short ribs on all sides, about 3-4 minutes per side, working in batches if necessary. Place the browned short ribs in the bottom of a slow cooker.
step two: Make the Five-Spice Sauce
In a bowl, whisk together all sauce ingredients until well combined, then pour over the short ribs in the slow cooker.
step three: Cook the Short Ribs
Cover and cook until the short ribs are fall-apart tender, on high for 4-6 hours or low for 8-10 hours.
step four: Make the Sriracha Aioli
In a small bowl, mix all aioli ingredients until smooth. Refrigerate until ready to serve.
step five: Prepare the Coleslaw
About 10 minutes before the ribs are done, toss coleslaw mix with lime juice and fish sauce. Set aside.
step six: shred the meat
Once the short ribs are fork tender, transfer the short ribs to a baking sheet, reserving the cooking liquid. Shred the meat, discarding bones, and toss with 1 cup of the cooking liquid. Spread into a single layer.
step seven: broil the short rib
Broil on high until the edges crisp, about 2-4 minutes. Toss with another cup of cooking liquid and broil again for 2 more minutes.
step eight: finish and serve
Remove from the oven and serve the shredded meat in warm tortillas topped with the simple coleslaw and Sriracha aioli. Garnish with Thai basil and cilantro. Serve and enjoy!
recipe FAQs:
Sure! I recommend freezing it after it cools from the slow cooker, and when you’re ready to eat, thawing and crisping it up then!
You can! Cooking the short rib low and slow is the key.
If you are wanting to do something unique this holiday season and really impress your family and friends, I encourage you to make these Five-Spice Short Rib Tacos. It’s really taking something that a lot of people make for the holidays (short ribs) and turning it into something unique, fun, and absolutely delightful.
Looking for more slow cooker recipes? Check these out!
Slow Cooker Italian Shredded Beef Sliders
Slow Cooker Beef and Broccoli Bowls
Five Spice Short Rib Tacos
Ingredients
For the Short Ribs:
- 3 pounds bone-in short ribs
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 2 tablespoons tapioca flour
- 2 tablespoons avocado oil
For the Five-Spice Sauce:
- 2 teaspoons Five Spice Powder
- 1/2 cup gluten-free tamari
- 1/2 cup low-sodium beef broth
- 1 tablespoon rice vinegar
- 3 tablespoons brown sugar or coconut sugar
- 1 teaspoon grated ginger
- 4 garlic cloves minced
- 2 teaspoons Dijon mustard
For the Sriracha Aioli:
- 4 tablespoons mayonnaise
- 1 tablespoon Sriracha
- 1/2 teaspoon fresh lime zest
- 1 tablespoon lime juice or juice of 1/2 lime
For the Simple Coleslaw:
- 3 cups coleslaw mix
- 3 tablespoons lime juice or juice of 1 lime
- 1 teaspoon fish sauce
For the Tacos:
- 8 tortillas warmed
- 1/4 cup Thai basil loosely chopped (or regular basil)
- 1/4 cup cilantro loosely chopped
Instructions
Prepare the Short Ribs:
- Season short ribs generously with salt and pepper. Dredge in tapioca flour, shaking off excess. Heat avocado oil in a large skillet over medium-high heat. Brown short ribs on all sides, about 3-4 minutes per side, working in batches if necessary. Place the browned short ribs in the bottom of a slow cooker.
Make the Five-Spice Sauce:
- In a bowl, whisk together all sauce ingredients until well combined, pour over the short ribs in the slow cooker.
Cook the Short Ribs:
- Cover and cook until the short ribs are fall apart tender, on high for 4-6 hours or low for 8-10 hours.
Make the Sriracha Aioli:
- In a small bowl, mix all aioli ingredients until smooth. Refrigerate until ready to serve.
Prepare the Coleslaw:
- About 10 minutes before the ribs are done, toss coleslaw mix with lime juice and fish sauce. Set aside.
Finish the Short Ribs:
- Once the short ribs are fork tender, transfer the short ribs to a baking sheet, reserving the cooking liquid.
- Shred the meat, discarding bones, and toss with 1 cup of the cooking liquid. Spread into a single layer.
- Broil on high until the edges crisp, about 2-4 minutes. Toss with another cup of cooking liquid and broil again for 2 more minutes.
- Remove from the oven and serve the shredded meat in warm tortillas topped with the simple coleslaw and Sriracha aioli. Garnish with thai basil and cilantro. Serve and enjoy!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I am excited to make this dish, it has come highly recommended. My husband is very “Texas” and will definitely want us to do this on the smoker. Have you tried it that way? Any recommendations?
I haven’t tried it this way yet! Let us know if he does and how it is.
Great meal! Any recommendations for a leaner cut of meat that may work next time?