Slow Cooker Green Chili Ribs for the Big Game

1  package		envelope Old El Paso Enchilada Sauce mix
1/2  cup		yellow onion diced
1  cup		jalapeno seeded and diced
1/2  cup		cilantro leaves
3		cloves garlics chopped
1/2  teaspoon		salt
1/4  teaspoon		black pepper
3  lb.		baby back ribs cut into 2 sections
1/2  teaspoon		cumin
1/4  cup		envelope Old El Paso taco seasoning
1  cup		chopped tomatillos
1  teaspoon		liquid smoke

Tip: Click on the ingredient links to learn the nutritional information for all the Slow Cooker Green Chili Ribs for the Big Game ingredients. The serving size for any ingredient in Slow Cooker Green Chili Ribs for the Big Game may be adjusted using the nutrition facts serving size calculator. Use it to help cut calories, carbs and more from your recipes.

Sprinkle taco seasoning over top and bottom of ribs and pat in.
BBQ 5 minutes meat side of ribs at high heat. Place ribs into the slow cooker or in the oven at 275 degrees.
Mix together the enchilada sauce, onion, cilantro, garlic, salt, pepper and cumin, tomatillos and liquid smoke.
Pour over ribs.
Cook on HIGH for 5-6 hours or Low for 7-8 hours or until meat is tender and begins to pull away and fall from the bones. Or in the oven at 275 for 3-4 hours.
During cooking time, baste with sauce if possible.
Reserve leftover sauce to top ribs with.