Rinse and pat dry the slab of baby back ribs.

Brush both sides with extra virgin olive oil.

Massage the seasoning on both sides of the ribs.

Use two lengths of foil, 5 inches longer than the slab of ribs on both ends.

Double the foil up, stacking one piece on top of the other piece.

Brush the foil with a bit of olive oil.

Lay the slices of onion in a row in the center of the foil.

Lay the ribs on top of the onions bone-side down.

Pull the sides of the foil over the ribs, and fold the edges neatly, it should look like the ribs are in a boat with the top slightly open.

Place the ribs indirectly if using a charcoal grill, 2-3 inches away from the hot coals.

Cook the ribs for 3 1/2 - 4 hours with the grill temperature at 400 degrees.

The rib meat should be pulled away from the rib bones, and the meat should be juicy and tender.

Remove the ribs from the heat and allow them to rest for 15 minutes.

Using a large cleaver and a fork remove the rib meat from the bones.

Serve with corn tortilla, toppings, and Avocado Crema.