Last night's dinner would have been better on one of those cold rainy days so the oven could warm the kitchen a tad, but hey it's mid 80's here and we're unlikely to get any cold days for a while, so I bit the bullet and cooked up a mess a ribs and beans. Wednesday nights the big guy has a late class and I'm unsure exactly when he'll be home so dinner needs to be something that will hold a while without suffering too much.
This easy pot of yum could have gone into a slow cooker but I put it in the oven instead. As I've mentioned before, I'm not much of a fan of the things, but put these babies in a cast iron dutch oven in the oven for 2-1/2 to 3 hours and while the result's looks similar in my opinion the flavor's better.
I dusted the pork country style ribs in salt, pepper and a little flour them browned them well in my trusty little black pot. Removed to the side, I covered the bottom of the pot in chopped onion, then two cans of pinto beans that were drained, rinsed and drained again. The ribs went back into the pot along with the rest of the onion and were topped with a mixture of red jalapeno jelly, hickory barbecue sauce, and smashed minced garlic. I covered the pot and shoved it into a 300 oven to be forgotten until the big guy darkened the door. It's certainly tasted like I'd put in hours of effort instead of mere minutes. One thing's for sure, with a side of cornbread and a simple salad, these ribs are certainly company worthy for a casual dinner party. Download Sweet Spicy Ribs and Beans
I figure that quick sauce made from jalapeno jelly and barbecue sauce could easily accompany chicken or even a nice hunka' beef chuck pot roast. It is incredibly full of flavor without a lot of spicy heat (honest). I can't wait to make it again! Oh and the beans - I think I'll add an extra can of 'em to the mix next time I make it. They were just plum tasty.