• Pat ribs dry and season with salt and pepper.
• Heat skillet to medium/high with olive oil, searing the ribs, turning to brown on all sides. DO NOT cook through.
• In the last minute of browning, add the onions and garlic to the skillet, then remove and transfer to slow cooker.
• Add in the rest of the ingredients and cook on low for 8 hours or until meat is cooked through and very tender.
• Remove the ribs and shred, throwing away all bones, then add meat back to slow cooker.
• Let cook on low for 6-8 hours.
• Serve in four tacos/ serving and garnish with pickled red onion and cilantro.

Pickled Red Onion

• Slice onion and place in jar.
• Whisk together the rest of the ingredients in a bowl until the sugar and salt dissolve then pour over onion.
• Let sit at room temperature for an hour before serving.