Slow Cooker Korean Rib Tacos

• 1 cup soy sauce
• 1 cup water
• 1 cup white sugar
• 3 tablespoons white vinegar
• 3 tablespoons chopped green onions
• 3 tablespoons chopped white onion
• 2 tablespoons sesame oil
• 2 tablespoons chopped red pepper (optional)
• 2 tablespoons sesame seeds (optional)
• 5 cloves garlic, chopped
• 1 tablespoon ground black pepper
• 1 1/2 pounds pork spareribs

1. 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.
2. Soak ribs in the marinade for at least 1 hour to overnight.
3. 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.
4. Transfer ribs to a cutting board and discard marinade. Cut meat from the bones with a sharp knife.

soy sauce, water, white sugar, white vinegar, green onions, white onion, sesame oil, red pepper, sesame seeds, garlic, ground black pepper, pork spareribs

Taken from www.allrecipes.com/recipe/262015/slow-cooker-korean-rib-tacos/ (may not work)