Sweet Jalapeno Ribs
2 (16-ounce) cans pinto beans, drained
3 pounds country-style pork ribs, trimmed
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon pepper
1 medium onion, chopped
1 (10.5-oonce) jar red jalapeÃ±o jelly
1 (5-ounce) bottle steak sauce
2 jalapeÃ±o peppers, seeded and finely chopped, optional
Place beans in a 4-quart slow cooker. 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 18-20 minutes or until well browned, turning once.
Add ribs to slow cooker and sprinkle with chopped onion.
Combine jelly, steak sauce, and, if desired, chopped jalapeÃ±o peppers in a saucepan; cook over low heat until jelly melts. Pour over ribs and stir gently.
Cover and cook on High 5-6 hours or on Low for 9-10 hours. Remove ribs; skim fat from sauce. Cook sauce with beans, uncovered, on High 30 minutes more or until slightly thickened.
Add ribs just before serving to reheat.