Spicy-Sweet Ribs and Beans ---Slow cooker

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.
Makes 8 servings

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

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

2 .  Cut ribs apart; sprinkle with garlic powder, salt, and pepper. Place ribs on a broiling pan.

3 .  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.

4 .  Combine jelly, barbecue sauce, and hot sauce in a saucepan; cook over low heat until jelly melts. Pour over ribs; stir gently.

5 .  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.

TIP:  I  used Kraft Thick 'n Spicy Hickory Smoke Barbecue Sauce and Tabasco Green Pepper Sauce.
Heart healthy