slow cooker spiced baby back rib tostadas with corn relish & crema

slow cooker spiced baby back rib tostadas with corn relish & creme

Is going to Chili’s still a thing?

Wait. Was it ever a thing?

I felt like in the 2000’s, every other commercial was “I want my baby-back-baby-back-ribs. I want my baby-back-baby-back-ribs. Chili’s, baby-back ribs. Barbecue sauce.” The fact that I can remember that jingle should give you a clear indication to take me out to pasture.

I didn’t mind going to Chili’s, it was wayyyyy better than sleezy ol’ Applebee’s. All I can say is, my girlfriends and I frequented Chili’s to devour bottomless chips and salsa while washing it down with salty marg! GAH. College was the best!

slow cooker spiced baby back rib tostadas with corn relish & crema

Even though I know that darn jingle will be stuck in my head for the next 25 years, I’ve actually never tried their baby back ribs. Why? Because once you’ve had Oklahoma Joe’s barbecue ribs, you will never, EVER, put another single smoked rib into your mouth ever again.. Kansas City folks, you know what I’m talkin’ about.

Well, the 2000’s are making a comeback and I recently saw a commercial for Chili’s baby back ribs. My first thought was, “Lord, help us.’ My second thought: why do ribs have to be smothered in a barbecue sauce?” And my third thought, “I could really go for some chips and salsa right now.” Which then leads to my NEW obsession, these spiced baby back ribs with corn relish and crema.

slow cooker spiced baby back rib tostadas with corn relish & crema

YOU GUYS. This slow cooker, Mexican spiced baby back rib recipe is dare I say, almost better than it’s barbecue version. GASP! I am totally a barbecue whore, but you can’t eat bbq every day. But these melt-off-the-bone, buttery, spiced ribs you bet your sweet tookus you can eat every day.

Trust me.

These baby back ribs got back.

And can do side bends and sit-ups.

Send help.

slow cooker spiced baby back rib tostadas with corn relish & creme

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.

    Pin It

36 Responses to “slow cooker spiced baby back rib tostadas with corn relish & crema”

  1. #
    Erin | The Law Student's Wife — July 14, 2014 at 06:52

    We were just talking about Okie Joe’s ribs last night (with great reverence and much drooling.) Re, Chilis: I think my diet in high school was 85% their skillet queso. Fact.

    • Lauren replied: — July 14th, 2014 @ 08:11

      LOL!! Too funny! And this is why we are friends! Thanks, Erin!

  2. #
    Maria — July 14, 2014 at 07:07

    Mexican night is always a good night!

    • Lauren replied: — July 14th, 2014 @ 08:12

      Indeed! Thanks, Maria!

  3. #
    Tieghan — July 14, 2014 at 07:22

    These are awesome and I agree with Maria, Mexican night is always a good night!

    • Lauren replied: — July 14th, 2014 @ 08:12

      Agreed! Thanks, Tieghan!

  4. #
    Bri | Bites of Bri — July 14, 2014 at 07:33

    wow! I posted Mexican today too, but your rib tostadas look amazing! I just made my first ribs in the slow cooker last week and they were amazing. I know we’d love these too!

    • Lauren replied: — July 14th, 2014 @ 08:14

      Ooooohhhhh…..I’ll need to try your recipe! Thanks, Bri!

  5. #
    Stephanie @ Girl Versus Dough — July 14, 2014 at 07:45

    I just watched the episode of The Office where Michael Scott sings the baby back ribs song at Chili’s with a client and, true story, I’ve had the song stuck in my head since then and have been craving ribs. ;) So this is perfect timing!

    • Lauren replied: — July 14th, 2014 @ 08:14

      HA! No way?! God, I love the office! Thanks, Stephanie!

  6. #
    Alice // Hip Foodie Mom — July 14, 2014 at 08:16

    oh my gawd, love these slow cooked baby back ribs. . and love everything about these tostadas, yumm!! I totally remember that Chili’s commercial! and coming from an advertising background, that fact that you remember that jingle means it was a damn good TV spot!

    • Lauren replied: — July 14th, 2014 @ 16:44

      Indeed it was!! Chili’s new their stuff! Thanks, Alice!

  7. #
    Michelle @ Healthy Recipe Ecstasy — July 14, 2014 at 08:17

    My family has a huge obsession with Chili’s! These tostadas look more amazing than anything on the Chili’s menu though. Can’t wait to try!!

    • Lauren replied: — July 14th, 2014 @ 17:17

      LOL!! I’m glad I’m not the only one that ate at chills! Thanks, Michelle!

  8. #
    Dee — July 14, 2014 at 08:38

    What is crema and how do you make it?

    • Lauren replied: — July 14th, 2014 @ 17:18

      Hi Dee! You can find Mexican crema at the grocery store. Generally by the sour cream! It’s delish!

  9. #
    Meagan @ A Zesty Bite — July 14, 2014 at 08:48

    We only went to Chili’s for their chips and salsa as well. Well plus the occasional “giggle juice”. These tostadas are absolutely perfect and I can’t wait to try them out.

    • Lauren replied: — July 14th, 2014 @ 17:19

      Dude, their chips and salsa rule!! I see a Chili’s get together in the near future!!

  10. #
    Courtney @ Neighborfood — July 14, 2014 at 09:37

    I am totally going to have that jingle in my head all day. I blame you for this! And my sudden craving for Mexican food. At least I think I can solve that one. :)

    • Lauren replied: — July 14th, 2014 @ 17:25

      LOL!! Sorry:( Those Chili folks know what they were doing! Thanks, Courtney!

  11. #
    Kate @ Diethood — July 14, 2014 at 09:49

    I’m a Chili’s whore! I really am. 2000, 2014, 2064… I’ll be there.

    A. Thanks for the song – will be singing it all day.
    B. Dear Grier Tostadas; my belly is this way.


    • Lauren replied: — July 14th, 2014 @ 17:24

      LOL!!! Dude, Chili’s rocks! Thanks, Kate!

  12. #
    Naomi — July 14, 2014 at 09:50

    Slow cooker- I’m on it!

    • Lauren replied: — July 14th, 2014 @ 17:23

      Thanks, Naomi!xoxo

  13. #
    adrian @ the food gays — July 14, 2014 at 10:03

    love love LOVE using the slow cooker. happy to see it’s making a comeback – although i would argue it never really went anywhere! some people seem to think it’s only a winter-season thing, but it’s great year round. these look great for a summer dinner (and would go perfect with a beer!)

    • Lauren replied: — July 14th, 2014 @ 17:23

      Totally agree! The slow-cooker should definitely be used all year round! Thanks, Adrian!

  14. #
    Matt Robinson — July 14, 2014 at 10:18

    What an absolutely awesome idea, love that you used the slow cooker for these too!

    • Lauren replied: — July 14th, 2014 @ 17:23

      Thanks, Matt! Slow cooked ribs are the best!

  15. #
    Eileen — July 14, 2014 at 18:23

    Man, Chili’s was totally a thing in high school! I remember eating far too many burgers with guacamole dripping everywhere. And now I have the babyback ribs song stuck in my head, probably for the next three or four days. (Also, this comic, for good measure.) Good thing these tostadas look so delicious! NOM NOM etc. :)

  16. #
    Krista @ Joyful Healthy Eats — July 14, 2014 at 20:17

    Um… heck yes it was a thing especially in college until they went to all frozen food. YUCK!!!

    These tostadas on the other hand are not yuck, the funny thing about this recipe is I just saw baby back ribs on sale at the grocery store and was trying to think what I could make with them besides bbq ribs. You read my mind and totally satisfied my stomach… loving this recipe girl!

  17. #
    Nicole ~ Cooking for Keeps — July 14, 2014 at 22:39

    Ok, I know you’re from Kansas right, but did you go to KSU? Because for my girlfriends and me, the Chilies at K-State was SO a thing in college. Yes, bottomless chips and salsa, and that honey lime dressing! While I never tried the baby backs, I’m willing to be these are a million times better!

  18. #
    Laura (Blogging Over Thyme) — July 15, 2014 at 05:22

    Dammnnnn. These look good! I’ve been to Oklahoma Joe’s! I’m so proud that I can say that, although (don’t kill me) I didn’t get the ribs. I was craving pulled pork. #facepalm

  19. #
    Laura @ Laura's Culinary Adventures — July 15, 2014 at 14:37

    I have never been a Chili’s fan, but I’m glad it inspired you to make these yummy tostados!

  20. #
    Alaina {Fabtastic Eats} — July 15, 2014 at 16:48

    These look and sound so fantastic! I hope I make this happen as dinner soon! Love the corn relish!

  21. #
    Julie @ Table for Two — July 15, 2014 at 19:32

    Love this slow cooker recipe!! Mexican is seriously something I crave weekly now and since this is a slower cooker recipe and easy to put together – I can have it on while I’m at work! Winner winner baby back rib tostada dinner?! ;)

  22. #
    Joanne — July 18, 2014 at 20:41

    Oh the commercials of yore. That jingle will probably never ever get out of my head now, will it?

    Loving this new-fangled take on ribs. And even more so that corn relish. I could eat it by the bucket-full!

Leave a Comment