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 jalapeno jelly
1 18 ounce bottle barbecue sauce
1 teaspoon green hot sauce
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. Makes 8 servings.
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