Back to the Cutting Board
Slow Cooker Pork Spare Ribs with Spicy Peach-Mango BBQ Sauce
adapted from Meatified 
Dinner | Servings: 6 to 8
Prep time: 20 min | Cook time: 7 hours | Total time: 7 hour 20 min
- 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)
- 5 tbsp. tomato paste
- 1/4 cup chicken broth
- 1 tsp. coconut aminos or soy sauce
- Juice of 1 lime
- 1/4 cup apple cider vinegar
- 2 cloves garlic, minced
- 1 tsp. ancho chile powder
- 1/2 tsp. pepper
- 1/2 tsp. paprika
- 1/2 tsp. smoked paprika
- 1/2 tsp. cayenne pepper (reduce or omit for less heat)
Cook the Ribs:
- 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. (The longer you cook them the more tender they’ll be, but mine were great after about 7 hours.)
Make the BBQ Sauce:
This can be made a day ahead and stored in the fridge. Reheat the sauce over low heat or in the microwave.
- 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.
Serve the Ribs:
- When the ribs are done cooking, preheat your broiler.
- Place ribs on foil lined baking sheets. Liberally brush with warm BBQ sauce.
- Place under broiler for 5 minutes or until they look nicely glazed. Serve immediately.
Don’t worry if you taste the BBQ sauce and it’s too spicy for you. It becomes less spicy the longer you cook it for, so just keep the heat low and keep cooking it.
Sweet and Savory Greens
adapted from All Recipes 
Side Dish | Servings: about 4 servings
Prep time: 10 min | Cook time: 30 min | Total time: 40 min
You can make this with any one or combination of dark, leafy greens like kale, spinach, chard, mustard greens, etc. My grocery has pre-packaged kale, baby spinach and chard, which is what I’ve been using lately, but I’ve also made this with only kale or spinach.
- 2 tbsp. olive oil or coconut oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 1/2 cups vegetable or chicken broth
- 1 tbsp. Dijon mustard
- 1 tbsp. apple cider vinegar
- 4 medjool dates, pitted and finely diced or 3 tsp. sugar
- 6 cups kale, spinach and/or chard, stemmed and torn
- 1/4 cup dried cranberries or cherries (optional)
- Salt and pepper, to taste
- Heat oil in a large, deep pan over medium. Add onion and garlic and cook for about 5 or until the onions are translucent.
- Stir in broth, mustard, vinegar and dates (or sugar). Increase heat to high and bring to boil.
- Add in greens, cover and cook for about 5 minutes or until wilted.
- Turn the heat down to medium-high and add in the cranberries (if using). Continue cooking, uncovered, until the liquid is reduced by half and cranberries have softened, about 15 minutes. Season with salt and pepper. Serve immediately.