2 (16 oz.) cans pinto beans, drained
3-4 lbs. country-style pork ribs, fat trimmed
1 tsp. garlic powder
1/2 tsp. salt
1/2 tsp. pepper
1 medium onion, chopped
1 (10.5 oz.) jar red jalapeno jelly
1 (18 oz.) bottle hickory-flavored barbecue sauce
Place beans in the bottom of crock pot. Sprinkle ribs with garlic powder, salt and pepper. Place ribs on broiler pan. Broil 5 1/2 inches from heat for 18-20 minutes or until browned, turning once. Add ribs to crock pot and sprinkle with onion. Combine jelly and barbecue sauce in a small saucepan; cook over low heat until jelly melts. Pour over ribs; stir gently. Cook on high for 5-6 hours or on low for 9-10 hours.
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Tips: These ribs had a great flavor and were not too spicy so don't let the jalapeno jelly scary you away. I found the jelly in the jams & jelly section at the grocery store on the very top shelf. The meat should fall off the bone when it's ready so a slotted spoon is probably the best to remove both the meat and beans. You can also use one large can of pinto beans in place of the two smaller cans.
Recipe adapted from Southern Living: Slow-Cooker Cookbook
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