Ingredients

2 cans pinto beans-16 oz. each drained
3 pounds country style pork ribs trimmed
1/2 tsp. garlic powder
1/2 tsp. salt
1/2 tsp. freshly ground black pepper
1 medium onion chop
1 jar red jalapeno jelly-10 1/2 oz.
1 bottle steak sauce 5 oz.
2 jalapeno peppers seeded, chopped fine, optional

Cooking Instructions

Place beans in a 4 quart crock pot. Set aside. Cut ribs apart, sprinkle with garlic powder, salt and 1/2 tsp. pepper. Place ribs on a rack in a broiler pan. Broil 5 1/2 inches from the heat, with electric oven door partially opened, for 18 to 20 minutes or until well browned, turning once. Add ribs to crock pot and sprinkle with chopped onion. Combine jelly, steak sauce, and, if desired, chopped jalapeno peppers in a saucepan, cook over low heat until jelly melts. Pour over ribs and stir gently. Cover and cook on high 5 to 6 hours or on low for 9 to 10 hours. Remove ribs, skim fat from sauce. Cook sauce with beans, uncovered, on high 30 minutes more or until slightly thickened. Add ribs just before serving to reheat.
 
 
"Therefore no one is to act as your judge in regard to food or drink or in respect to a festival or a new moon or a Sabbath day--" (Colossians 2:16)