Spicy-Sweet Ribs and Beans Crock Pot

• (16 ounce) cans pinto beans, drained↗2
• lbs country-style pork ribs, trimmed↗4
• teaspoon garlic powder↗1
• teaspoon salt↗1⁄2
• teaspoon pepper↗1⁄2
• medium onion, chopped↗1
• green bell pepper, diced (optional)1
• garlic cloves, minced (optional)↗3
• teaspoon cumin (optional)↗1⁄2
• (10 1/2 ounce) jar red jalapeno jelly (Used Ghost Pepper Jelly!)1
• (18 ounce) bottle hickory flavored barbecue sauce↗1
• teaspoon green chili sauce (Tabasco Makes a green Jalapeno sauce but use any hot sauce of choice)↗1

Step-by-step instructions

1. 1

   Place beans in a 5-quart electric slow cooker; set aside.

2. 2

   Cut ribs apart; sprinkle with garlic powder, salt, and pepper.

3. 3

   Place ribs on a broiling pan. Besides browning for taste this removes some of the fat.

4. 4

   Broil 5 1/2 inches from heat 18 to 20 minutes or until browned, turning once.

5. 5

   Add ribs to slow cooker, and sprinkle with onion, garlic, and pepper.

6. 6

   Combine jelly, barbecue sauce, and hot sauce in a saucepan; cook over low heat until jelly melts. (I just added right to the beans and it melted in with no problem).

7. 7

   Pour over ribs; stir gently.

8. 8

   Cover and cook at HIGH 5 to 6 hours or at LOW 9 to 10 hours.

9. 9

   Remove ribs.

10. 10

    Drain bean mixture, reserving sauce.

11. 11

    Skim fat from sauce.

12. 12

    Arrange ribs over bean mixture; serve with sauce.

13. 13

    Serve on a bed of rice.