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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Spicy-Sweet Ribs and Beans - Slow Cooker Recipe

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This recipe for Spicy-Sweet Ribs and Beans - Slow Cooker is from The Siegel Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 (16-oz) 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 oz) jar red jalapeņo jelly
1 (18 oz) bottle hickory-flavored barbecue sauce
1 teaspoon green hot sauce
Directions:
Directions:
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 8-20 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 5-6 hours or at low 9-10 hours. Remove ribs. Drain bean mixture, reserving sauce. Skim fat from sauce. Arrange ribs over bean mixture; serve with sauce.
Number Of Servings:
Number Of Servings:
8

 

 

 

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