|
Crockpot Sweet =?ISO-8859-1?Q?Jalape=F1o_Ribs?=
|
Richard Lee Holbert
|
Mar 25, 2009 05:52 PST
|
Crockpot Sweet Jalapeņo 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 ounce) jar red jalapeņo jelly
1 (5 ounce) bottle steak sauce
2 jalapeņo peppers, seeded and
finely chopped, optional
Place beans in a 4-quart crockpot. 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 to 20 minutes or until well browned,
turning once. Add ribs to crockpot and sprinkle with chopped onion.
Combine jelly, steak sauce, and, if desired, chopped jalapeņo peppers in
a saucepan; cook over low heat until jelly melts. Pour over ribs and
stir gently. Cover and cook on High for 5 to 6 hours or on Low for 9 to
10 hours. Remove ribs; skim fat from sauce. Cook sauce with beans,
uncovered, on High for 30 minutes more or until slightly thickened. Add
ribs just before serving to reheat.
Serves 4
[Non-text portions of this message have been removed]
|
|
 |
|
