Diced fresh mango, mango chutney, and mango nectar work together to give this meaty, saucy dish an amped-up fruit flavor. If you like, feel free to tailor the heat level to your taste. 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.


3-1⁄2 lb. pork baby back ribs, cut into two pieces to fit into the slow cooker
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
One 14-oz. can whole peeled tomatoes, with juice
1⁄4 cup fresh-squeezed, strained lime juice
2 Tbs. light brown sugar
2 Tbs. Dijon mustard
1 Tbs. cider vinegar
1 Tbs. low-sodium tamari soy sauce
1 Tbs. adobo sauce from a can of chipotle chiles en adobo
1 tsp. kosher salt
1⁄2 tsp. chili powder
1⁄4 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 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, until the sauce is reduced to about 2-1⁄2 cups. Pour over the ribs to cover. Cover and cook on low until tender, 6 to 8 hours.
Carefully transfer the ribs to a large serving platter and cover with foil. Let the sauce sit in the slow cooker for about 5 minutes, then use a large spoon or ladle to skim the fat off the surface. Pour the sauce into a medium-size saucepan, and bring it to a boil over high heat. Cook until reduced to about 1-1⁄2 cups, about 15 minutes. Pour the thickened sauce over the ribs, sprinkle the diced mango on top, and serve.