Slow Cooker Spiced Baby Back Rib Tostadas with Corn Relish & Crema



Yield: Serves 4

Prep Time: 20 minutes

Cook Time: 8 hours


for the baby back spiced ribs:
1 slab baby back ribs
1 onion, sliced
2 to 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


for the baby back spiced ribs:
In a small bowl, combine chili powder, cumin, coriander, garlic powder, paprika, and s&p. 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, and s&p. Saute until the corn has softened and slightly brown. Remove from heat and stir in cream cheese.

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