If you have about 10 hours to spend in the kitchen, Slow Cooker Sweet and Spicy Short Rib Tacos with Sesame Guacamole might be a tremendous dairy free recipe to try. One serving contains 722 calories, 12g of protein, and 45g of fat. For $3.26 per serving, this recipe covers 35% of your daily requirements of vitamins and minerals. This recipe serves 4. This recipe from How Sweet Eats requires pepper, vegetable oil, flour, and honey. Several people really liked this Mexican dish. 183 people have tried and liked this recipe. Overall, this recipe earns an outstanding spoonacular score of 94%. Slow-Cooker Short Rib Tacos, Slow Cooker Barbacoa Short Rib Tacos, and Sweet and Spicy Short Rib Tacos are very similar to this recipe.

Servings: 4

Ingredients:

Equipment:

Cooking instruction summary:

Sprinkle the short ribs with the salt, pepper and flour. Heat a large skillet over medium-high heat and add the oil. Add the short ribs in batches and sear until golden brown on all sides. Place the short ribs in the slow cooker and repeat with remaining ribs.In a bowl, whisk together the brown sugar, soy sauce, rice vinegar, chili garlic paste and garlic cloves. Pour mixture over the ribs. Set the slow cooker to low and cook for 8 to 12 hours.Remove the ribs from the slow cooker (keep the juices!) and place them on a plate to cool so you can handle them comfortably. Once slightly cooler, pull the beef off the bone and remove and bits of fat if desired. Place all the shredded beef back into the slow cooker and into the juices. Set the crockpot back on low or warm and toss well. The ribs are ready to eat at this point, but I like to let them soak up the juice for about 30 minutes.napa cabbage slawIn a bowl, mix together the cabbage, carrots and cilantro. Season with salt and pepper. Whisk together the lime juice, garlic, sesame oil, olive oil and honey. Pour the dressing overtop and toss well, completely coating every bit. Let sit for 20 minutes before serving. Sprinkle with sesame seeds.toasted sesame guacamoleMash all ingredients together in a bowl before serving.

Step by step:

1. Sprinkle the short ribs with the salt, pepper and flour.

2. Heat a large skillet over medium-high heat and add the oil.

3. Add the short ribs in batches and sear until golden brown on all sides.

4. Place the short ribs in the slow cooker and repeat with remaining ribs.In a bowl, whisk together the brown sugar, soy sauce, rice vinegar, chili garlic paste and garlic cloves.

5. Pour mixture over the ribs. Set the slow cooker to low and cook for 8 to 12 hours.

6. Remove the ribs from the slow cooker (keep the juices!) and place them on a plate to cool so you can handle them comfortably. Once slightly cooler, pull the beef off the bone and remove and bits of fat if desired.

7. Place all the shredded beef back into the slow cooker and into the juices. Set the crockpot back on low or warm and toss well. The ribs are ready to eat at this point, but I like to let them soak up the juice for about 30 minutes.napa cabbage slaw

8. In a bowl, mix together the cabbage, carrots and cilantro. Season with salt and pepper.

9. Whisk together the lime juice, garlic, sesame oil, olive oil and honey.

10. Pour the dressing overtop and toss well, completely coating every bit.

11. Let sit for 20 minutes before serving. Sprinkle with sesame seeds.toasted sesame guacamole

12. Mash all ingredients together in a bowl before serving.

Nutrition Information: