Slow Cooked Mango BBQ Baby Back Ribs

Slow Cooked Mango BBQ Baby Back Ribs
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  • One 14-oz. can whole peeled tomatoes, with juice
  • 3-1⁄2 lb. pork baby back ribs, cut into two pieces to fit into the slow cooker
  • 1 Tbs. cider vinegar
  • 1 mango, diced, for serving
  • 1⁄4 tsp. Tabasco green pepper sauce
  • 1⁄4 cup fresh-squeezed, strained lime juice
  • 1 Tbs. low-sodium tamari soy sauce
  • + 7 more ingredients
    • 1 Tbs. adobo sauce from a can of chipotle chiles en adobo
    • One 10-oz. jar high-quality mango chutney (about 1 cup), such as Major Grey’s
    • 1⁄2 cup thick mango nectar, such as Looza
    • 1 tsp. kosher salt
    • 2 Tbs. light brown sugar
    • 2 Tbs. Dijon mustard
    • 1⁄2 tsp. chili powder

Lay the ribs—bone side visible—against the sides of the slow cooker insert, lining it. Add the remaining ingredients (except the mango) to a medium-size saucepan, stir well, and heat over high. Bring to a boil, and boil for about 15 minutes, gently mashing the tomatoes with a potato masher, unti...

View full recipe at Fine Cooking


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