When our girls were here visiting last week we got to talking about favorite recipes on the blog and this was one of theirs. It made me want to make it again, so I'm warning you all right now - this is a repost from days past.
Perfect for a weekend dinner when your troops come home hungry from a day of fun and frocklicking, it involves browned boneless country style pork ribs cooked on a bed of onions, green pepper, garlic, rinsed canned pinto beans all sauced up with purchased hickory flavored barbecued sauce mixed with a jar of red pepper jelly. It is spicy, sweet, incredibly easy to make and smells divine as it's hanging out in the oven gettin' all happy for 2-1/2 to 3 hours.
If you've a bunch of dried beans in your pantry, just soak 'em up and boil 'em till softened like you would normally and throw them into the pot instead of using canned. Oh and they don't necessarily have to be pinto beans either although they do work exceedingly well.
Served in bowls with a side of pickled jalapenos and some crusty bread, the dish is certainly good enough to serve to company at a casual dinner party and definitely family worthy as well. Give it a try and tell me you don't love it too!
Sweet Spicy Ribs and Beans Adapted from Southern Living Magazine
4 pounds pork country style ribs, trimmed of fat
Salt, pepper & flour
2 Tablespoons vegetable oil
2 – 16 ounce cans pinto beans, drained
1 large onion, chopped
1 green pepper, chopped (optional)
4 cloves garlic, minced
1 10.5 ounce jar red jalapeno jelly
1 18 ounce bottle hickory flavored barbecue sauce (I used Kraft)
1 teaspoon hot sauce (optional)
Preheat oven to 300. In a small saucepan, heat together jalapeno jelly and barbecue sauce until jelly has dissolved. Remove from heat, add garlic and hot sauce. Set aside.
Heat oil in a dutch oven over medium high heat. Dust ribs with salt, pepper & flour and in batches, brown well on all sides. Remove from pot and set aside. Continue browning meat in batches.
When meat is all browned, remove pot from heat. Add half of the chopped onion, and green pepper to the bottom of the pot. Cover vegetables with drained pinto beans, then spread one half of the jalapeno jelly/barbecue sauce mixture on top. Place browned ribs on top, add the rest of the chopped onion and green pepper. Top with the remainder of the jalapeno jelly/barbecue sauce mixture.
Cover pot and place in 300 oven for 2-1/2 to 3 hours. Serves 6
A year ago - Pure Coincidence! Sweet and Spicy Ribs and Beans
Two year's ago - Roasted Chicken on Croutons