Spicy-Sweet Ribs and Beans Crock Pot |
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Prep Time: 30 Minutes Cook Time: 330 Minutes |
Ready In: 360 Minutes Servings: 8 |
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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:
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:
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.
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