Food and Recipes Recipes Spicy-Sweet Ribs and Beans Be the first to rate & review! Slow cookers don't brown food, so here we broil the ribs for extra flavor before adding them to the pot. Serve with cornbread and a simple green salad with creamy Italian or ranch dressing. By Southern Living Editors Published on May 25, 2018 Print Rate It Share Share Tweet Pin Email Photo: Southern Living Yield: 8 servings Ingredients 2 (16-ounce) cans pinto beans, drained 4 pounds country-style pork ribs, trimmed 1 teaspoon garlic powder 1/2 teaspoon salt 1/2 teaspoon pepper 1 medium onion, chopped 1 (10.5-ounce) jar red jalapeño jelly 1 (18-ounce) bottle hickory-flavored barbecue sauce 1 teaspoon green hot sauce Directions Place beans in a 5-quart electric slow cooker; set aside. Cut ribs apart; sprinkle with garlic powder, salt, and pepper. Place ribs on a broiling pan. Broil 5 1/2 inches from heat 18 to 20 minutes or until browned, turning once. Add ribs to slow cooker, and sprinkle with onion. Combine jelly, barbecue sauce, and hot sauce in a saucepan; cook over low heat until jelly melts. Pour over ribs; stir gently. Cover and cook at HIGH 5 to 6 hours or at LOW 9 to 10 hours. Remove ribs. Drain bean mixture, reserving sauce. Skim fat from sauce. Arrange ribs over bean mixture; serve with sauce. Note: For testing purposes only, we used Kraft Thick 'n Spicy Hickory Smoke Barbecue Sauce and Tabasco Green Pepper Sauce. Rate it Print