Cook the pork ribs according to package directions until the meat is tender and pulls easily from the bones. Once cooked, let them cool for 5-10 minutes until they're easy to handle. Remove the meat from the bones and chop it into bite-sized pieces, discarding any excess fat or bone fragments. Set the cooked pork aside.

While the ribs cool, prepare your vegetable components. In one bowl, combine the shredded green cabbage, red cabbage, carrot, and roughly chopped cilantro. In a separate bowl, whisk together the lime juice, cider vinegar, honey, salt, and pepper to create the slaw dressing. Pour the dressing over the cabbage mixture and toss well to coat evenly; set aside to marinate while you prepare the other components. In another bowl, whisk together the mayonnaise, mustard, and smoked paprika until smooth and combined—I always use Hellmann's for the creamiest base and prefer Bragg Organic cider vinegar for the best tang.

In a bowl, combine the drained and rinsed black beans, corn, and finely diced red onion. Add the minced jalapeño and gently toss everything together to distribute evenly. I like to rinse the beans well to prevent any browning of the mixture. Set aside until ready to assemble.

Heat each tortilla directly over an open flame for about 30 seconds per side, rotating as needed, until you get a light smoky char and the tortilla becomes pliable. This adds authentic flavor and makes them more pliable for holding the taco fillings. If you don't have an open flame, you can quickly char them in a dry skillet over high heat. Stack the toasted tortillas on a clean kitchen towel to keep them warm.

Working with one tortilla at a time, place a generous portion of the chopped pork from Step 1 down the center. Top with a spoonful of the dressed slaw from Step 2, followed by a spoonful of the bean and corn mixture from Step 3. Drizzle with the mustard-mayo sauce from Step 2. Garnish each taco with fresh cilantro and serve immediately with lime wedges on the side for guests to add extra brightness and tartness to taste.