Friday, March 16, 2007

Sweet-Hot Jalapeno Ribs

2 (16 oz) cans pinto beans, drained
3 lbs country-style pork ribs, trimmed
½ tsp garlic powder
½ tsp salt
½ tsp pepper
1 medium onion, chopped
1 (10.5 oz) jar red jalapeno jelly
1 (5 oz) bottle steak sauce
2 jalapeno peppers, seeded and finely chopped (optional)

Place pinto beans in slow cooker.

Cut ribs apart if necessary, sprinkle with garlic powder, salt and pepper. Broil ribs in over for 18-20 minutes or until well browned, turning once. Place ribs in slow cooker and top with onions.

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

Cook on High 5-6 hours or cook on High 1 hour and reduce to Low for 8-9 hours. Remove ribs and skim off fat. Cook sauce with beans uncovered on High for 30 minutes or until slightly thickened. Add ribs just before serving to reheat.

**this recipe came with my Corningware Slow Cooker. It's become a family favorite. It's not spicy if you don't put in the jalapenos. For just a little kick, add only one. If you like it spicy, add both peppers.

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