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

Ingredients

• 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

Preparation

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.