Slow Cooker Beef Short Ribs with Ginger-Mango Barbeque Sauce

• 2 pounds well-trimmed boneless beef short ribs, cut into 2 x 2 x 4-inch pieces
• 1 1/2 cups fresh mango, peeled, pitted and diced
• 1 medium onion, chopped
• 1 tablespoon minced fresh ginger
• 1 cup hickory-flavored barbecue sauce

Place beef short ribs, mango, onion and ginger in 3-1/2 to 5-1/2-quart slow cooker. Add barbecue sauce. Cover and cook on LOW 7-1/2 to 8-1/2 hours, or on HIGH 5 to 6 hours, or until beef is fork-tender. (No stirring is necessary during cooking.) Remove short ribs, season with salt and pepper, as desired. Skim fat from cooking liquid; serve over short ribs. Serving Tips: Three pounds bone-in short ribs may be substituted. Other flavors of barbecue sauce may be substituted for hickory-flavor. Short ribs can be served over mashed sweet potatoes, if desired. Source: National Mango Board