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Prep Time: 30 Minutes Cook Time: 5 Minutes |
Ready In: 35 Minutes Servings: 4 |
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This comes from Southern Livng Easy Weeknight Favorites. I have not tried these but it seems like it would be yummy. The jalapeno jelly is a key ingredient in this recipe; it melts into a sweet-spicy glaze that coats these ribs and beans Ingredients:
2 (16 ounce) pinto beans, drained |
3 lbs country-style pork ribs, trimmed |
1/2 teaspoon garlic powder |
1/2 teaspoon salt |
1/2 teaspoon pepper |
1 medium onion, chopped |
1 (10 1/2 ounce) jar red jalapeno jelly |
1 (5 ounce) bottle steak, sauce |
2 jalapeno peppers, seeded and finely chopped (optional) |
Directions:
1. Place beans in a 4-quart electric slow cooker. Set aside.
2. Cut ribs apart; sprinkle with garlic powder, salt, and 1/2 teaspoon pepper. Place ribs on a rack in a broiler pan. Broil 5 1/2 inches from heat (with electric over door partially opened) 18-20 minutes or until well browned, turning once. Add ribs to slow cooker, and sprinkle with onion.
3. Combine jelly, steak sauce, and if desired, chopped pepper in a sauce-pan; cook over low heat until jelly melts. Pour over ribs; stir gently.
4. Cover and cook on HIGH 5-6 hours or on LOW 9-10 hours. Remove ribs; skim fat from sauce. Cook sauce with beans, uncovered, on HIGH for 30 minutes or until slightly thickened. Add ribs just before serving to reheat.
5. *A-1 is recommended for steak sauce.
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