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This recipe is the same as my Spicy-Sweet Ribs and Beans Crock Pot. That I posted back in Feb of 2003 giving Southern cooking the credit. Yes! I did tweak mine as well. Tender sweet and spicy.
Fabulous. Keeper 100x over. I used 2.5 pounds of beef short ribs. Since I'm growing LOTS of Hungarian wax chiles in the backyard, rather than buy a jar of jalapenos or pepper jelly, I improvised as follows: Chopped up 4 H. chiles (equivalent of about 6-8 jalapenos, I'd guess). A scant cup of diced chiles. Combined 1 cup ea of sugar and water in a saucepan. Heated to a boil. Added chiles. Simmered 3 minutes. Added 1 tbsp cornstarch. Cooked for about 5 more minutes until thickened. And used this in place of pepper jelly. Did all else the same as described, except cooked in 5.5 qrt crockpot on low for only about 5:45. My cooker must run hot. It was bubbling and simmering away, even on low. Was falling-off the bone tender, extremely flavorful. Beans were GREAT. Just all around perfect. Thanks! A bit of work to get this into the crockpot in the first place, but keeps the house cool on a warm day while it's cooking away...
This was very quick to put together and get in the crockpot. The flavor of the sauce was really tasty. But I don't know if what I bought for green jalapenos is what you called for with this recipe. It came in a can and it was only 4 oz. and said chopped green jalapenos. But the spice of the sauce after cooking was whooee!!! And it was only 4 oz. versus 10oz. I was the only one that could eat it unfortunetly, so I just froze the leftovers for another time. I had used boneless country style pork ribs and they werent as tender as what I expected but that is the ribs not the recipe. Went really well with some rice. The beans really tasted great in this dish too. Thanks for sharing another great recipe Kitten.
We used beef short ribs, otherwise followed recipe, excellent flavor served over rice.