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Sweet Jalapeño Ribs and Beans
2 cans pinto beans (drained)
1 medium onion, chopped finely
3 pounds country-style pork ribs
½ teaspoon salt
½ teaspoon pepper
1 teaspoon garlic powder
1 5-ounce bottle of steak sauce
1 10-ounce jar of red jalapeño jelly (in the condiments aisle)
Place beans and chopped onion in a 4-quart slow cooker/crockpot. Cut ribs into sections. Rub with salt, pepper and garlic powder. Place on broiler pan 5 inches away from heat element and broil for about 20 minutes until browned, turning once. Place ribs in crock pot. In pan, heat steak sauce with jelly until melted. Pour sauce over ribs and beans. Cook on high for 5 hours or low for 8-9. Remove ribs and cook beans with sauce, uncovered, for about 30 minutes until thickened. Serve with cornbread and potato salad for true Texas supper. About 4 servings.
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