Slow Cooker Baby Back Ribs with Corn Relish
These slow cooker baby back ribs are flavored with a dry rub, cooked to melt-off-the-bone perfection, and served on crispy tostadas with corn relish and crema.
Ingredients
For the baby back spiced ribs:
- 1 slab baby back ribs
- 1 onion, sliced
- 2 - 3 cups beef stock
- 2 tablespoons chili powder
- 1 tablespoon cumin
- 1 tablespoon coriander
- 1 tablespoon garlic powder
- 1 tablespoon paprika
- salt and pepper to taste
- 4 to 6 Tostadas
- grape tomatoes, garnish
- 2 medium avocados, pits removed, smashed
- Mexican crema, garnish
For the corn relish:
- 2 tablespoons unsalted butter
- 1 cup corn
- 1/4 cup red onion
- squeeze of lime
- 1/2 teaspoon garlic powder
- 1 teaspoon paprika
- dash of Tabasco
- 1 oz cream cheese, room temperature
- salt and pepper to taste
Instructions
For the Baby Back Ribs:
- In a small bowl, combine chili powder, cumin, coriander, garlic powder, paprika, salt and pepper. Rub the dry rub all over the ribs.
- Place sliced onions in the bottom of the slow cooker. Place ribs on top.
- Pour beef stock into slow cooker. Cook on low for 7 to 8 hours.
- Remove ribs from slow cooker and separate meat from the bone with a fork.
- Take a tostada, spread some of the avocado on the bottom. Top with meat, corn relish, tomatoes, and crema.
For the corn relish:
- In a skillet preheated to medium-high heat, melt butter. Add the corn, red onion, lime, garlic powder, paprika, Tabasco, salt and pepper.
- Saute until the corn has softened and slightly brown.
- Remove from heat and stir in cream cheese.
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