2 (16 oz.) cans pinto beans, drained
3 lb. country-style pork ribs, trimmed
1/2 tsp. garlic powder
1/2 tsp. salt
1/2 tsp. pepper
1 medium onion, chopped
1 (10.5 oz.) jar red jalapeño jelly
1 (5 oz.) bottle steak sauce
2 jalapeño peppers, seeded and finely chopped, optional

Place beans in a 4-quart crockpot. Set aside.

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 crockpot and sprinkle with chopped

Combine jelly, steak sauce, and, if desired, chopped jalapeño
peppers in a saucepan; cook over low heat until jelly melts.
Pour over ribs and stir gently. Cover and cook on HIGH for 5
to 6 hours or on LOW for 9 to 10 hours.

Remove ribs; skim fat from sauce. Cook sauce with beans,
uncovered, on HIGH for 30 minutes more or until slightly
thickened. Add ribs just before serving to reheat. Serves 4.

B-man :wink: