Combine the dry rub ingredients in a bowl.
Tip the mixture over the ribs and thorough rub to coat.
Quarter onions, and pierce garlic with a skewer - add to the bowl of the slow cooker along with the rest of the slow cooker ingredients. Place ribs in the slow cooker. Cover with the lid and cook on low for 7 - 8 hours, or 4 - 5 hours on high.
Once the slow cooker dings, carefully remove the ribs from the pot. Remove all the meat from bones, and shred. Keep an eye out for any bits of fatty gristle and remove them.
Heat a frying pan over high heat, until super hot. Add the rib meat and fry for about 10 minutes, stirring occasionally. The edges will crispy and it'll be DELISH.
Whilst the rib meat cooks; deseed and finely dice the tomatoes, chop the red onions and roughly chop the coriander. Just before serving, add a large pinch of salt and the juice of one lime.
Optional delicious step: Add a ladle full of the stock from the slow cooker just before serving.
Warm your corn tortillas and serve in the centre of the table.