Will try again, but the beans burned on the bottom. Maybe my slow cooker is hotter than it should be, but with some changes, I think it will be a winner. Now, what to change.... :-)
Spicy-Sweet Ribs and Beans
Slow cookers don't brown food, so here we broil the ribs for extra flavor before adding them to the pot. Serve with cornbread and a simple green salad with creamy Italian or ranch dressing.
Yield: Makes 8 servings
- 2 (16-ounce) cans pinto beans, drained
- 4 pounds country-style pork ribs, trimmed
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 medium onion, chopped
- 1 (10.5-ounce) jar red jalapeño jelly
- 1 (18-ounce) bottle hickory-flavored barbecue sauce
- 1 teaspoon green hot sauce
- 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.
- 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 saucepan; cook over low heat until jelly melts. 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.
- Note: For testing purposes only, we used Kraft Thick 'n Spicy Hickory Smoke Barbecue Sauce and Tabasco Green Pepper Sauce.
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