These Slow Cooker Pork Spare Ribs with Spicy Peach-Mango BBQ Sauce are comfort food at its finest. They’re perfect if you’re looking for a simple set-it-and-forget-it recipe to make while you’re at work or out enjoying your weekend. The barbecue sauce can even be made the day before to save more time.
Slow Cooker Pork Spare Ribs with Spicy Peach-Mango BBQ Sauce
These Slow Cooker Pork Spare Ribs with Spicy Peach-Mango BBQ Sauce are comfort food at its finest.
3 to 4 lbs. pork spare ribs
2 tsp. salt
2 tsp. garlic powder
2 tsp. ancho chile powder
1 tsp. pepper
1 tsp. paprika
1 tsp. smoked paprika
1/2 tsp. cayenne pepper
1 tbsp. olive oil or coconut oil
2 large peaches, pitted, peeled and chopped
1 mango, peeled and chopped
1 medium onion, roughly chopped
2 jalapeno peppers, roughly chopped (remove seeds for less heat)
Cut ribs into smaller sections that will fit in your slow cooker.
In a small bowl, combine salt, garlic powder, ancho chile powder, pepper, both paprikas and cayenne pepper. Rub spice mixture all over the ribs until well coated.
Place seasoned ribs in your slow cooker and cook on LOW for 6 to 8 hours.
Make the BBQ Sauce:
Heat oil in a medium saucepan over medium heat. Add the chopped peaches, mango, onion and jalapeno peppers. Cook for about 5 minutes.
Add in tomato paste and chicken broth and cook, stirring occasionally, for about 5 minutes more or until the fruits and vegetables are soft.
Transfer the peach mixture to a blender or food processor and process until completely smooth. Transfer mixture back to the pan and place the pan over low heat.
Stir in the coconut aminos (or soy sauce), lime juice, vinegar, minced garlic and all the remaining spices.
Cook, uncovered, over low heat, stirring occasionally. It should be low enough that it’s not splattering everywhere but still simmering very gently. Reduce the sauce for at least an hour or until it’s as thick as you want it to be. Remove from heat and set aside until the ribs are done.