Spicy-Sweet Ribs and Beans |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Slow cookers don't brown food, so here we broil the ribs for extra flavor before adding them to the pot. Serve with cornbread and a simple green salad with creamy Italian or ranch dressing. Ingredients:
2 (16-ounce) cans pinto beans, drained |
4 pounds country-style pork ribs, trimmed |
1 teaspoon garlic powder |
1/2 teaspoon salt |
1/2 teaspoon pepper |
1 medium onion, chopped |
1 (10.5-ounce) jar red jalapeño jelly |
1 (18-ounce) bottle hickory-flavored barbecue sauce |
1 teaspoon green hot sauce |
Directions:
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.
6. Note: For testing purposes only, we used Kraft Thick 'n Spicy Hickory Smoke Barbecue Sauce and Tabasco Green Pepper Sauce.
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