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Honey Pecan Ribs

Honey Pecan Crockpot Ribs With Mango Avocado Salsa

Servings 5


**Rib Ingredients

  • lbs baby back ribs
  • 1 large yellow onion , small diced
  • 1 cup Stubb’s Honey Pecan Bar-B-Q Sauce
  • 1 tbsp your favorite Rub or Seasoning (optional but recommended)
  • 1 tsp minced garlic
  • special equipment: 5 qt. Slow Cooker

**Salsa Ingredients

  • 1 Large Avocado
  • 1 Large Mango
  • 1 Small Red Onion
  • Cilantro
  • Lime Juice
  • Salt
  • Pepper
  • Olive Oil


  1. Using a sharp knife, slice rack of ribs in half so you have two small racks. Generously sprinkle the Rub/Seasoning all over ribs.
  2. Place both racks at the bottom of your Crock Pot.
  3. Place diced onions on top of ribs in the pot, followed by minced garlic. Finally, pour barbecue sauce over everything.
  4. Place lid on Crock Pot and turn heat to low. Cook for 7 hours—meat should be definitely falling off the bone at this point!

Recipe Notes

For Salsa, dice avocado, Mango, and Red Onion and place in a large bowl. Add Cilantro and season with salt, pepper and olive oil to your liking. Toss and serve on top of ribs.