Recipe: Sweet Jalapeno Ribs with Beans (broiler and crock pot)

SWEET JALAPENO RIBS WITH BEANS

2 cans (16 oz each) pinto beans, drained
3 pounds country-style pork ribs, trimmed
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon freshly-ground black pepper
1 medium onion, chopped
1 (10 1/2 oz) jar red jalapeno jelly
1 (5 oz) bottle steak sauce -
2 jalapeno peppers, seeded, chopped fine (optional)

Place beans in a 4-quart slow cooker. Set aside.

Preheat broiler.

Cut ribs apart; sprinkle with garlic powder, salt and 1/2 teaspoon pepper. Place ribs on a rack in a broiler pan.

Broil 5 1/2 inches from the heat, with electric oven door partially opened, for 18 to 20 minutes or until well browned, turning once.

Add ribs to slow cooker and sprinkle with chopped onion.

Combine jelly, steak sauce, and, if desired, chopped jalapeno peppers in a saucepan; cook over low heat until jelly melts. Pour over ribs and stir gently.

Cover crock pot and cook on HIGH 5 to 6 hours or on LOW for 9 to 10 hours.

Remove ribs; skim fat from sauce.

Cook sauce with beans, uncovered in crock pot, on HIGH 30 minutes more or until slightly thickened. Add ribs just before serving to reheat.

Servings: 4
Source: The Advocate, BR LA, October 7, 1999