~ With amazing, award-winning fire-roasted-chile hot pepper jelly from Hacienda Maize ~
Easy-to-prepare hearty deliciousness with a chile flair! Talkin’ “off da’ charts!”
Ingredients
- 2 16oz cans pinto beans, drained
- 3 lbs country-style ribs, trimmed
- 1/2 tsp garlic powder
- 1/2 tsp salt
- 1/2 tsp pepper
- 1 medium onion, chopped
- 1 11 oz jar Hacienda Maize Fire-Roasted Chile Jammin’ Jelly (heat/variety to your liking e.g., Diablo for heat)
- 1 5 oz bottle A-1 sauce or similar
- 2 fresh Pueblo chiles jalapeños, seeded and finely chopped (optional)
Instructions
- Place beans in a 4-quart electric slow cooker.
- Cut ribs apart; sprinkle with garlic powder, salt and pepper.
- Place ribs on rack in broiler pan. Broil 5.5 inches from heat, leaving oven door partially open.
- Broil 18-20 minutes until well-browned, turning once.
- Add ribs to slow cooker; cover with onions.
- Combine Jammin’ Jelly, steak sauce and jalapeños in a saucepan, and heat on low until Jammin’ Jelly melts.
- Pour over ribs. Stir gently.
- Cover and cook on high for 5-6 hours, or low 9-10 hours.
- Remove ribs. Skim fat from sauce. Cook sauce with beans uncovered until slightly thickened (approx 30 minutes).
- Add ribs just before serving to re-heat.
! Savor !
Inspired by: Southern Living Magazine
