Spicy Sweet Ribs and Beans

2 cans (16 oz. each) pinto beans, drained 4 lbs. country style pork ribs, trimmed 1 t. garlic powder 1/2 t. salt 1/2 t. pepper 1 medium onion, chopped 1 jar red jalapeno jelly (10.5 oz) 1 bottle hickory flavored barbecue sauce, such as Kraft Thick n Spicy, 18 oz) 1 t. green hot sauce, such as Tabasco

Place beans in a 5 quart slow cooker. set aside. Cut ribs apart; sprinkle with garlic powder, salt and pepper.Place ribs on a roasting pan. 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. Combine jelly, barbecue sauce and hot sauce in a pan. Cook over low heat until jelly melts. Pour over ribs; stir gently. Cover and cook on high for 5 to 6 hours or on 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. Source: Southern Living

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