I love ribs! This time I decided to try a mango BBQ sauce and this one’s a keeper! I have partnered with Butcherbox to bring you great recipes & cooking tips using their quality products. Order your Butcherbox with my affiliate link here: Butcherbox I know you’ll just love it!
Ingredients
- 1 rack of St. Louis ribs (I used Butcherbox)
- 2 tsp. Cayenne pepper
- 1 tbs. Garlic powder
- 1 tbs. Smoked paprika
- 1 tbs. Cumin
- 1 tbs. Sea salt
BBQ sauce ingredients
- 8-10 Ancho chilies, stem & seeds removed
- 1/2 Onion
- 1/2 c. Honey
- 1/4 c. White vinegar
- 1 tsp. Sea salt
- 2 c. Water
Spread a paper bag in the counter and lay the ribs on it for seasoning. Blend the seasonings and rub on both sides of the ribs.
Place a disposable liner in a crockpot and set a rack inside or create one with rolled up foil. Angle the ribs in the crockpot and add liquid to the bottom. The ribs should not be sitting in the water. Cook the ribs on the high setting for 30 minutes. Reduce the setting to low and cook 3 hours.
Allow them too cool a little for easier handling. Transfer the ribs to a foil lined baking sheet.
Meanwhile make the Barbecue Sauce — simmer the chilies until softened, about 20 minutes. Add the chilies, water and onion to the blender and blend until smooth. Pour the sauce back into the pan and set the burner to low.
Add the remaining ingredients and cook over over low heat for 45 minutes, stirring occasionally. Adjust the seasonings as needed.
Heat the grill to medium heat and carefully set the ribs on the grill, bony side down to start. Cook 5 minutes then carefully turn the ribs. Baste lightly with the mango sauce. Cook another 5 minutes. Turn the ribs back to meaty-side up and baste generously. Cook 5 more minutes in a covered grill.
Serve with the remaining sauce on the side.
