- 15.5 oz can of pinto beans, drained
- 2 lbs pork spare ribs, trimmed and cut apart
- 1/4 t garlic powder
- 1/4 t salt
- 1/4 t pepper
- 1 small onion, chopped
- 1 cup red jalapeno jelly
- 1/2 cup steak sauce
Season your ribs with garlic powder, salt, and pepper. Place ribs on a broiler pan 5 1/2 inches from the element and broil 18 – 20 minutes until brown (turn once).
Add ribs to the crock pot and add the onion.
Combine jelly and steak sauce in a pan and heat until the jelly melts. Pour the jelly mixture over the ribs and stir gently. Cook on high 5 – 6 hours or low 9 – 10 hours.
Remove the ribs and shred the meat (I saved about a cup of meat for our rib stuffed potatoes – I will share that with you tomorrow). Skim the fat from the sauce and then continue cooking the beans and sauce un-covered on high for about 30 minutes, until the sauce thickens. Add meat back to the crock-pot to reheat it and then serve the mixture over rice.
For this meal I served corn on the cob for a side dish and I tried a new way of preparing it. OMG – I will never ever ever eat frozen corn on the cob again! Please don’t laugh….yes, I am 30 years old and have never cooked a fresh (in the husk) ear of corn…and I was nervous! Plus usually anything cooked in the microwave is never as good as any other way you could have cooked it, so I was skeptical…
Yes people, I cooked corn on the cob in the microwave and it was to die for! Basically you just wet a paper towel and put it in the bottom of your microwave. You put two ears at a time on the paper towel…leave them in the husk!! Cook the corn for 2 1/2 minutes, flip, then cook 2 1/2 minutes longer. Take the corn out and wrap it in a dish towel for five minutes. Then remove the husk and strings (which was so easy after it was cooked) and butter it up and dig in. YUM!