Slow Cooked Smokin’ Habanero Beans and Ribs

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Get out the napkins! Serve with crusty bread and a salad or coleslaw.

Tags: Easy, One Hour +, Entrées, Pork, Beans, Slow Cook, Crock Pot
Serves: 8
Skill level: Easy
Prep time: 10  minutes
Cooking time: 370  minutes
Total: 380  minutes

Additional Information

Ingredients

2 rack baby back pork ribs, about 3lb (1.5 kg)
3 cups (750 mL) PC Smokin' Stampede Tequila Habanero Barbecue Sauce Naturally Flavoured
3 cans (each 540 mL) no name White Kidney Beans, rinsed and drained

Instructions

  1. Cut racks of ribs between ribs into 2-rib pieces. Place in bowl. Toss with 1 cup (250 mL) of sauce.
  2. In slow cooker stoneware, stir together beans and 1 cup (250 mL) of sauce. Place ribs on top of beans. Pour remaining sauce over ribs.
  3. Place stoneware in slow cooker. Cover, set slow cooker to HIGH and timer to 6 hours. Press start.
  4. Transfer ribs to serving platter. Drain beans in colander, discarding liquid. Transfer beans to serving bowl.

Chef's Tips

Draining the beans leaves behind much of the fat that cooks out of the ribs.

Nutritional Information

Per serving
Calories 460 Cal
Fat 20 g
Sodium 1300 mg
Carbohydrate 41 g
Fibre 7 g
Protein 30 g
High in fibre