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

• 1 mango, diced, for serving


Lay the ribs — bone side visible — against the sides of the slow cooker insert, lining it.

Add all the ingredients except the mango to a medium-size saucepan, stir well, and heat over high. Bring to a boil and continue for about 15 minutes, gently mashing the tomatoes with a potato masher, until the sauce is reduced to about 2½ cups. Pour over the ribs to cover. Cover and cook on low until tender, 6 to 8 hours.

Carefully transfer ribs to a large serving platter and cover with foil. Let sauce sit in slow cooker for about 5 minutes, then use a large spoon or ladle to skim fat off surface. Pour sauce into a medium-size saucepan, and bring to a boil over high heat. Cook until reduced to about 1½ cups, about 15 minutes. Pour thickened sauce over ribs, sprinkle diced mango on top, and serve.