Crock Pot Sweet and Spicy Pork or Beef Ribs and Beans

Submitted by Kittencalrecipezazz

"For this recipe the ribs need to be browned under the broiler first for extra flavor. You can also cook this in a 300 degree oven."

 

• Ready In: 5hrs 30mins
• Ingredients: 12
• Serves: 4-6

ingredients

• 3 (16 ounce) cans pinto beans, drained (can use only 2 cans)
• 4 lbs country-style pork ribs (or use beef ribs)
• 1 tablespoon seasoning salt
• black pepper
• 1 large onion, chopped
• 1 -2 tablespoon fresh minced garlic (or to taste)
• 1 small green bell pepper, seeded and chopped
• 1 (10 ounce) jar green jalapenos (or use red jalapeno jelly)
• 1 (18 ounce) bottle hickory flavored barbecue sauce
• 1 -2 tablespoon fresh minced garlic (or to taste)
• 1 teaspoon Tabasco jalapeno sauce (try to use the green Tabasco hot pepper sauce for this)
• 1 teaspoon salt

directions

1. Place the drained beans in the crock pot; set aside.
2. Cut the pork or beef ribs into serving-size pieces, then season with seasoned salt and black pepper.
3. Place the ribs in a broiler pan, then broil in oven for about 20-25 minutes, turning once.
4. Add the browned ribs to the slow cooker and then sprinkle the onion, fresh garlic and green pepper over the ribs.
5. In a saucepan combine the BBQ sauce, jalapeno jelly and Tabasco hot sauce; cook stirring over low heat until melted and combined.
6. Pour the mixture over the ribs and toss to coat with the sauce.
7. Cover and cook on HIGH for about 5-6 hours or on LOW for about 9-10 hours.
8. Remove the ribs and skim off any fat from the sauce.
9. Arrange the ribs over the bean mixture.

Reviews

[Rita1652]

This recipe is the same as my Recipe #53846. That I posted back in Feb of 2003 giving Southern cooking the credit. Yes! I did tweak mine as well. Tender sweet and spicy.

 

[MathMom.calif]

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...

 

[FrenchBunny]

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.

 

[EdandTheresa]

We used beef short ribs, otherwise followed recipe, excellent flavor served over rice.