New Fashioned Cowboy Beans & Ribs

This recipe was developed for Stubb’s by Adam, of the Unorthodox Epicure.
  • 11



  • 3 pound Pork back ribs
  • 1/2 TB Stubb's Pork Spice Rub (for pork)
  • 3 15 oz. cans beans (Navy, Pinto, Great Northern, Cannellini), drained and rinsed
  • 1 cup Stubb's Sticky Sweet Bar-B-Que Sauce -or- Stubb's Spicy Bar-B-Que Sauce plus more for basting
  • 1 Sweet Bell pepper, seeded and sliced
  • 1/4 cup Black coffee
  • 2 TB Louisiana hot sauce
  • 1 TB Worcestershire sauce
  • 1 TB Prepared mustard
  • 2 teaspoon Chile powder (preferably Ancho)
  • 2 teaspoon Celery salt


  • Remove membrane from back of rib slab; cut into individual ribs.

  • Coat ribs with spice rub, cover and refrigerate for at least 3 hours, but preferably overnight.

  • Place seasoned ribs on broiler safe pan and broil until browned, about 20 minutes, turning at least once.

  • Combine bar-b-que sauce, coffee, hot sauce, Worcestershire, mustard and celery salt and heat over medium in a small saucepan until thinned slightly and warmed through, about 5 minutes.

  • Add beans, sauce and bell pepper to slow cooker and mix to combine.

  • Place broiled ribs atop beans, cover and cook on 'high' for one hour and 'low' for an additional 5 hours.

  • During the last hour of cooking, baste ribs with more bar-b-que sauce.

Nutrition information (per Serving)