My son always asks for this for his birthday dinner. I serve it with Dill Potato Salad and Garlic Toast. This is an adaptation of a Southern Living recipe.
Ingredients
3 (16-ounce) cans pinto beans, drained
4 pounds country-style pork ribs, trimmed, or 2 to 3 pounds boneless ribs
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.
This sounds really very good and I would also like to have your dill potato salad it sure sounds good to I have looked on my CD’s for that recipe and can’t fine it so do share your dill potato salad with us.
Southern Belle and Paula, I am working on the potato salad recipe. I made it last night and measured the ingredients (or what I thought to be the amounts that I use) and wrote everthing down. It was a mess! Too much mayo and a tad too much Dijon mustard. I will try again later in the week. I promise I am working on it. lol!
That is o.k. I for one do not measure for a recipe just a pinch here and a handful there when it is one that I made-up, but when I post one I have a heck of a time getting the ingredients just right. So take your time I am not in a hurry.