- 4 pounds country-style pork ribs, trimmed
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 (10.5-oz.) jar red pepper jelly
- 1 (18-oz.) bottle hickory-flavored barbecue sauce
- 1 medium onion, chopped
- 2 (16-oz.) cans pinto beans, drained and rinsed
How to Make It
Cut ribs apart; sprinkle evenly with garlic powder, salt, and pepper. Place ribs in a single layer in an aluminum foil-lined broiler pan.
Broil 5 1/2 inches from heat 9 to 10 minutes on each side or until browned.
Whisk together jelly and barbecue sauce in a small bowl until blended.
Combine ribs, jelly mixture, and onion in a 5-quart slow cooker. Cover and cook on LOW 6 hours; add beans, cover, and cook 1 more hour. Remove ribs, and drain bean mixture, reserving sauce. Skim fat from sauce. Transfer bean mixture to a serving platter, and top with ribs. Serve with sauce.
Note: We tested this recipe on HIGH, but preferred the flavor and tender texture achieved by cooking on LOW.