Spicy-Sweet Ribs and Beans Crock Pot

Total Time
6hrs 30mins
Prep 30 mins
Cook 6 hrs

I found this recipe in Southern Living! Yummy! I've prepared this the night before on low to have done for an early dinner! I did tweak it. The optional ingredients were added to the original recipe from Southern Living.

Ingredients Nutrition

Ghost Pepper Jelly!)">

Directions

  1. Place beans in a 5-quart electric slow cooker; set aside.
  2. Cut ribs apart; sprinkle with garlic powder, salt, and pepper.
  3. Place ribs on a broiling pan. Besides browning for taste this removes some of the fat.
  4. Broil 5 1/2 inches from heat 18 to 20 minutes or until browned, turning once.
  5. Add ribs to slow cooker, and sprinkle with onion, garlic, and pepper.
  6. Combine jelly, barbecue sauce, and hot sauce in a saucepan; cook over low heat until jelly melts. (I just added right to the beans and it melted in with no problem).
  7. Pour over ribs; stir gently.
  8. Cover and cook at HIGH 5 to 6 hours or at LOW 9 to 10 hours.
  9. Remove ribs.
  10. Drain bean mixture, reserving sauce.
  11. Skim fat from sauce.
  12. Arrange ribs over bean mixture; serve with sauce.
  13. Serve on a bed of rice.
Most Helpful

5 5

Outstanding! I loved cooking beans and ribs together, and they were SOOO good: ribs very tender; beans just perfect. These were sweet, but not too sweet..just right. I had lots of sauce left over, so will add another can of beans next time. Thanks, Rita, for sharing this easy, no-fail recipe. I'll be making these again and again.

5 5

Awesome recipe! I didn't have pinto beans or hickory BBQ sauce. I used Cannellini beans and Sonny's sweet BBQ with 1 tsp of hickory liquid smoke.

4 5

DH was a bit skeptical about this because of the spicy ingredients, but he loved it. I accidentally bought boneless ribs (5 lb of solid meat!) - as a result some parts wound up a bit dry, but not all, by any means. Also, I set my Smart Pot for 8 hours on low, but the recipe sat on warm for at least another 4 hours! I will definitely make these again, but I recommend the bone-in ribs, and will read the package more carefully next time.

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