Ingredients
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2 (16 ounce) cans pinto beans, drained
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4 lbs country-style pork ribs, trimmed
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1 teaspoon garlic powder
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1/2 teaspoon salt
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1/2 teaspoon pepper
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1 medium onion, chopped
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3 garlic cloves, minced
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1/2 teaspoon cumin
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1 (18 ounce) bottle hickory flavored barbecue sauce
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1 green bell pepper, diced
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1 (10 1/2 ounce) jar red jalapeno jelly (Used Ghost Pepper Jelly!)
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1 teaspoon green chili sauce (Tabasco Makes a green Jalapeno sauce but use any hot sauce of choice)
Instructions
- Place beans in a 5-quart electric slow cooker; set aside.
- Cut ribs apart; sprinkle with garlic powder, salt, and pepper.
- Place ribs on a broiling pan. Besides browning for taste this removes some of the fat.
- 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, garlic, and pepper.
- 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).
- Pour over ribs; stir gently.
- 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.
- Serve on a bed of rice.