For the sauce:

1. Over a medium heat, add your peaches and mango to your cooking fat / oil and let them soften.
2. Add your chopped onion, jalapeno, tomato paste and stock; simmer until softened enough to blend, stirring when necessary to avoid burning on the bottom because of all the sugar.
3. Tip the contents of your pan into your blender and liquify! Empty the blender full of good stuff back into your pan, turn down the heat and add your coconut aminos, lime juice, apple cider vinegar and spices.
4. Simmer at a heat which means it doesn’t spatter everywhere! The longer the better really or until it is at your preferred thickness. Mine took just over an hour.

For the ribs:

1. Chop ribs into approximate thirds (or whatever will fit in your crock pot) and season as you like. I used a mixture of black pepper, garlic, sage, mustard and ancho chile.
2. Close the lid and set that sucker for 6 hours on low.
3. Leave alone while you make the sauce (in advance and refrigerated overnight is also cool).
4. Preheat your broiler, remove your ribs from the crock pot and place them on a foil lined baking sheet.
5. Baste your ribs liberally with sauce and broil for approximately 5 minutes or until they look nicely glazed.