8hrs 30mins

Ingredients Nutrition

  • 6 garlic cloves, crushed with a press
  • 2 teaspoons dried oregano
  • kosher salt & freshly ground black pepper
  • 1 (4 lb) rack st. louis-style pork spareribs, cut in half
  • 1 cup orange juice
  • 1 large onion, thinly sliced
  • 24 corn tortillas
  • 2 cups Fresh Express® 3-Color Deli Cole Slaw
  • 1 (16 ounce) jar Archer Farms® Mild Picante-Style Roasted Salsa Verde


  1. 1. In a 6-quart slow cooker, rub the garlic, oregano, 2 teaspoons salt, and 1 teaspoon pepper all over the ribs; stack the ribs on top of one another. Pour in the orange juice and scatter the onion on top.
  2. 2. Cover and cook on low until the meat is fork-tender, about 8 hours. Carefully transfer the ribs and onion to a large bowl. Discard the bones and cartilage. Break the meat into large chunks.
  3. 3. Heat a large skillet over medium-high heat. Working in batches, add the meat in a single layer and cook, without stirring, until browned and crisp on the bottom, about 3 minutes. While the meat browns, cover the tortillas with damp paper towels and microwave until warm and soft, about 1 minute.
  4. Divide the browned pork and slaw among the tortillas. Serve with the salsa.

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