New Fashioned Cowboy Beans & Ribs
3 lbs – Pork back ribs
1½ 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
¼ cup – Black coffee
2 TB – Louisiana hot sauce
1 TB – Worcestershire sauce
1 TB – Prepared mustard
2 tsp – Chile powder (preferably Ancho)
2 tsp – 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.
This recipe was developed for Stubb’s by Adam, of the Unorthodox Epicure. For more recipes by Adam, please visit his website at http://unorthodoxepicure.com/.Print This Recipe