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: For nutritional information on all the ingredients in Slow Cooker Green Chili Ribs for the Big Game just click on each ingredient name. Then adjust the serving size for any Slow Cooker Green Chili Ribs for the Big Game ingredient with the serving size tool in the nutrition facts area to the right to see how you can save calories, carbs and more.

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.