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

For the baby back spiced ribs:
In a small bowl, combine chili powder, cumin, coriander, garlic powder, paprika, and a dash of 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 shell and 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 browned. Remove from heat and stir in cream cheese.