Ingredients
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3 (16 ounce) cans pinto beans, drained (can use only 2 cans)
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4 lbs country-style pork ribs (or use beef ribs)
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1 tablespoon seasoning salt
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black pepper
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1 large onion, chopped
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1 -2 tablespoon fresh minced garlic (or to taste)
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1 (18 ounce) bottle hickory flavored barbecue sauce
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1 -2 tablespoon fresh minced garlic (or to taste)
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1 teaspoon Tabasco jalapeno sauce (try to use the green Tabasco hot pepper sauce for this)
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1 teaspoon salt
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1 small green bell pepper, seeded and chopped
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1 (10 ounce) jar green jalapenos (or use red jalapeno jelly)
Instructions
- Place the drained beans in the crock pot; set aside.
- Cut the pork or beef ribs into serving-size pieces, then season with seasoned salt and black pepper.
- Place the ribs in a broiler pan, then broil in oven for about 20-25 minutes, turning once.
- Add the browned ribs to the slow cooker and then sprinkle the onion, fresh garlic and green pepper over the ribs.
- In a saucepan combine the BBQ sauce, jalapeno jelly and Tabasco hot sauce; cook stirring over low heat until melted and combined.
- Pour the mixture over the ribs and toss to coat with the sauce.
- Cover and cook on HIGH for about 5-6 hours or on LOW for about 9-10 hours.
- Remove the ribs and skim off any fat from the sauce.
- Arrange the ribs over the bean mixture.