Recipe by Rita~
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.
Top Review by BeachGirl
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.
- 2 (16 ounce) cans pinto beans, drained
- 4 lbs country-style pork ribs, trimmed
- 1 teaspoon garlic powder
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon pepper
- 1 medium onion, chopped
- 1 green bell pepper, diced (optional)
- 3 garlic cloves, minced (optional)
- 1⁄2 teaspoon cumin (optional)
- 1 (10 1/2 ounce) jar red jalapeno jelly (Used Ghost Pepper Jelly!)
- 1 (18 ounce) bottle hickory flavored barbecue sauce
- 1 teaspoon green chili sauce (Tabasco Makes a green Jalapeno sauce but use any hot sauce of choice)
Directions See How It's Made
- Place beans in a 5-quart electric slow cooker; set aside.
- Cut ribs apart; sprinkle with garlic powder, salt, and pepper.
- Place ribs on a broiling pan. Besides browning for taste this removes some of the fat.
- Broil 5 1/2 inches from heat 18 to 20 minutes or until browned, turning once.
- Add ribs to slow cooker, and sprinkle with onion, garlic, and pepper.
- 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).
- Pour over ribs; stir gently.
- Cover and cook at HIGH 5 to 6 hours or at LOW 9 to 10 hours.
- Remove ribs.
- Drain bean mixture, reserving sauce.
- Skim fat from sauce.
- Arrange ribs over bean mixture; serve with sauce.
- Serve on a bed of rice.