Sunday Supper: BBQ Mango Baby Back Ribs

  • Article by: Wire services
  • Updated: February 8, 2013 - 12:08 PM

BBQ Mango Baby Back Ribs

Serves 4.

Note: To simplify the recipe, use a purchased mango barbecue sauce and skip reducing the sauce after the ribs have cooked. To lacquer the ribs, broil them after you remove them from the slow cooker. From “Year-Round Slow Cooker,” by Dina Cheney.

3 ½ lb. pork baby back ribs, cut into 2 pieces to fit into slow cooker

1 (10-oz.) jar high-quality mango chutney (about 1 c.), such as Major Grey’s

• ½ c. thick mango nectar

1 (14-oz.) can whole peeled tomatoes, with juice

¼ c. fresh-squeezed, strained lime juice

• 2 tbsp. light brown sugar

• 2 tbsp. Dijon mustard

• 1 tbsp. cider vinegar

• 1 tbsp. low-sodium tamari soy sauce

1 tbsp. adobo sauce from a can of chipotle chiles en adobo

• 1 tsp. coarse salt

• ½ tsp. chili powder

• ¼ tsp. Tabasco green pepper sauce

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