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Spicy-Sweet Ribs and Beans

Source of Recipe


Southern Living, December 2002






List of Ingredients



• Two 16-ounce cans pinto beans, drained
  
• 4 lbs. country-style pork ribs, trimmed
  
• 1 tsp garlic powder
  
• 1/2 tsp salt
  
• 1/2 tsp pepper
  
• 1 medium onion, chopped
  
• 1 (10.5-ounce) jar red jalapeño jelly
  
• 1 (18-ounce) bottle hickory-flavored barbecue sauce
  
• 1 tsp green hot sauce (such as Tabasco Green-Pepper Sauce)
  






Instructions



1. Place beans in a 5-quart electric slow cooker; set aside.
   
   
2. Cut ribs apart; sprinkle with garlic powder, salt and pepper. Place ribs on a broiling pan.
   
   
3. 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.
   
   
4. Combine jelly, barbecue sauce, and hot sauce in a saucepan; cook over low heat until jelly melts. Pour over ribs; stir gently.
   
   
5. 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.
   
   Makes 8 servings.
   
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   SERVING IDEAS
   
   Serve with corn bread and a simple green salad with creamy Italian or ranch dressing.