I want to braise a rack of spare ribs with a Southwest/Mexican flavor in a slow cooker. Thinking of dry rubbing the rack with sweet paprika, onion and garlic powder, cumin, oregano, black pepper and salt, then cutting them up into two rib sections ad browning them stovetop with onions and garlic before putting them in a crockpot. What do you think of the idea of using jarred salsa verde (Chi-Chi’s or Herdez) and maybe some Rotel diced tomatoes with chilies as the braising liquid with maybe a little chicken stock added? I don’t have fresh tomatillos or cilantro in the house but I may add a can of hominy or beans to the stew. What do you think of that idea? Should I add or subtract any ingredients? Thanks!