Sweet Jalapeno Ribs And Beans Recipes

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SPICY-SWEET RIBS AND BEANS CROCK POT



Spicy-Sweet Ribs and Beans Crock Pot image

I found this recipe in Southern Living! Yummy! I've prepared this the night before on low to have done for an early dinner! I did tweak it. The optional ingredients were added to the original recipe from Southern Living.

Provided by Rita1652

Categories     One Dish Meal

Time 6h30m

Yield 8 serving(s)

Number Of Ingredients 12

2 (16 ounce) cans pinto beans, drained
4 lbs country-style pork ribs, trimmed
1 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon pepper
1 medium onion, chopped
1 green bell pepper, diced (optional)
3 garlic cloves, minced (optional)
1/2 teaspoon cumin (optional)
1 (10 1/2 ounce) jar red jalapeno jelly (Used Ghost Pepper Jelly!)
1 (18 ounce) bottle hickory flavored barbecue sauce
1 teaspoon green chili sauce (Tabasco Makes a green Jalapeno sauce but use any hot sauce of choice)

Steps:

  • Place beans in a 5-quart electric slow cooker; set aside.
  • Cut ribs apart; sprinkle with garlic powder, salt, and pepper.
  • Place ribs on a broiling pan. Besides browning for taste this removes some of the fat.
  • Broil 5 1/2 inches from heat 18 to 20 minutes or until browned, turning once.
  • Add ribs to slow cooker, and sprinkle with onion, garlic, and pepper.
  • Combine jelly, barbecue sauce, and hot sauce in a saucepan; cook over low heat until jelly melts. (I just added right to the beans and it melted in with no problem).
  • Pour over ribs; stir gently.
  • Cover and cook at HIGH 5 to 6 hours or at LOW 9 to 10 hours.
  • Remove ribs.
  • Drain bean mixture, reserving sauce.
  • Skim fat from sauce.
  • Arrange ribs over bean mixture; serve with sauce.
  • Serve on a bed of rice.

Nutrition Facts : Calories 791.8, Fat 27.8, SaturatedFat 5.5, Cholesterol 168.1, Sodium 842, Carbohydrate 80.3, Fiber 11.2, Sugar 36.7, Protein 54.3

SWEET JALAPENO BOURBON RIBS - DEE DEE'S



Sweet Jalapeno Bourbon Ribs - Dee Dee's image

These sweet, spicy hot ribs flavored with a Red Jalapeno Pepper Jelly paired with pinto's was the perfect combination for a crockpot BBQ. I served this dish with my Mom's Old Fashioned Mustard Potato Salad and Sweet Cheddar Biscuits that some claim are the Jim n Nicks recipe. This combination was well paired and a big hit!

Provided by Diane Atherton

Categories     Ribs

Time 6h

Number Of Ingredients 11

2 16-ounce cans pinto beans, drained (i also rinsed beans)
3 lb country-style pork ribs, trimmed
1/2 tsp garlic powder
1/2 tsp salt
1/2 tsp pepper
1/2 tsp lawry's seasoning salt
1 medium onion, choppped
1 10.5-ounce jar red jalapeno pepper jelly
1 5-ounce bottle a-1 steak sauce
3 Tbsp boubon, optional
2 jalapeno peppers, seeded and finely chopped (optional)

Steps:

  • 1. Place beans in a 4-quart electric slow cookier, set aside.
  • 2. If in a slab, cut ribs apart; sprinkle with garlic powder, seasoning salt, salt and pepper. Place ribs on a rack in a broiler pan. Broil 5 1/2-inches from heat (with electric oven door partially opened) 18 to 20 minutes or until well browned, turning once. Add ribs to slower cooker and sprinkle onion on top.
  • 3. Combine jelly, steak sauce, bourbon and, if desired, chopped jalapeno pepper in a saucepan; cook over low heat until jelly melts. Pour over ribs; stir gently.
  • 4. Cover and cook on HIGH 5 to 6 hours or on LOW 9 to 10 hours.
  • 5. Remove ribs; skim fat from sauce. Cook sauce and beans, uncovered, on HIGH for an additional 30 minutes or until slightly thickened. Add ribs just before serving to reheaat.
  • 6. NOTES: Jalapeno jelly is a key ingredient in this recipe; it melts into a sweet-spicy glaze that coates these ribs and beans. You can find jalapeno is bigger town grocery stores. I live in a small town and couldn't find it so I made my own. This is a very easy recipe: https://www.justapinch.com/recipe/diane-smith/red-jalapeno-pepper-jelly-dee-dees/quick-easy-other-appetizer-2 Country-style ribs are extra meaty. If they come as a slab, you'll need to cut them apart to fit them in the slow cooker. Broiling the ribs first browns them and adds rich flavor, and removes excess fat. Because of the sweet heat in these ribs I felt a sweet cheese biscuit was perfect for this dish: https://www.justapinch.com/recipe/diane-smith/sweet-cheese-biscuits-dee-dees/biscuits The perfect side dish https://www.justapinch.com/recipe/diane-smith/mamas-old-fashioned-potato-salad-dee/quick-easy-potatoes

CROCK POT SWEET AND SPICY PORK OR BEEF RIBS AND BEANS



Crock Pot Sweet and Spicy Pork or Beef Ribs and Beans image

For this recipe the ribs need to be browned under the broiler first for extra flavor. You can also cook this in a 300 degree oven.

Provided by Kittencalrecipezazz

Categories     Pork

Time 5h30m

Yield 4-6 serving(s)

Number Of Ingredients 12

3 (16 ounce) cans pinto beans, drained (can use only 2 cans)
4 lbs country-style pork ribs (or use beef ribs)
1 tablespoon seasoning salt
black pepper
1 large onion, chopped
1 -2 tablespoon fresh minced garlic (or to taste)
1 small green bell pepper, seeded and chopped
1 (10 ounce) jar green jalapenos (or use red jalapeno jelly)
1 (18 ounce) bottle hickory flavored barbecue sauce
1 -2 tablespoon fresh minced garlic (or to taste)
1 teaspoon Tabasco jalapeno sauce (try to use the green Tabasco hot pepper sauce for this)
1 teaspoon salt

Steps:

  • Place the drained beans in the crock pot; set aside.
  • Cut the pork or beef ribs into serving-size pieces, then season with seasoned salt and black pepper.
  • Place the ribs in a broiler pan, then broil in oven for about 20-25 minutes, turning once.
  • Add the browned ribs to the slow cooker and then sprinkle the onion, fresh garlic and green pepper over the ribs.
  • In a saucepan combine the BBQ sauce, jalapeno jelly and Tabasco hot sauce; cook stirring over low heat until melted and combined.
  • Pour the mixture over the ribs and toss to coat with the sauce.
  • Cover and cook on HIGH for about 5-6 hours or on LOW for about 9-10 hours.
  • Remove the ribs and skim off any fat from the sauce.
  • Arrange the ribs over the bean mixture.

JALAPENO RIBS



Jalapeno Ribs image

These ribs are unique because of the spicy rub and the combination of sweet brown sugar and spicy jalapeno peppers in the sauce. I always make them for my husband's birthday. -Shirley Manthey, Omaha, Nebraska

Provided by Taste of Home

Categories     Dinner

Time 1h45m

Yield 4 servings.

Number Of Ingredients 15

4 teaspoons brown sugar
2 teaspoons chili powder
1 teaspoon salt
1 teaspoon paprika
1 teaspoon pepper
1/8 teaspoon garlic powder
3-1/2 to 4 pounds pork spareribs
JALAPENO BARBECUE SAUCE:
2 cans (8 ounces each) tomato sauce
2/3 cup packed brown sugar
1/3 cup lemon juice
1/4 cup Worcestershire sauce
1 small onion, finely chopped
2 jalapeno peppers, seeded and finely chopped
2 teaspoons beef bouillon granules

Steps:

  • In a small bowl, combine the first six ingredients; rub onto both sides of ribs. Place ribs, meat side up, on a rack in a foil-lined roasting pan. Bake at 325° for 1-1/2 to 1-3/4 hours or until tender. , Meanwhile, in a large saucepan, combine sauce ingredients; simmer, uncovered, for 30-40 minutes or until thickened. , Grill ribs, uncovered, over medium heat for 10-15 minutes or until browned, basting with sauce and turning several times. Reheat remaining sauce and serve with ribs.

Nutrition Facts : Calories 937 calories, Fat 56g fat (21g saturated fat), Cholesterol 223mg cholesterol, Sodium 1651mg sodium, Carbohydrate 51g carbohydrate (43g sugars, Fiber 2g fiber), Protein 56g protein.

SWEET AND SPICY RIBS WITH CILANTRO AND CUCUMBER



Sweet and Spicy Ribs With Cilantro and Cucumber image

These ribs are a treat to put together, since everything cooks in one pan until the sauce becomes a sticky glaze and the ribs turn soft and tender. Some roasted potatoes or a potato salad would do well here if you're serving this as part of a larger spread. Not to be confused with mango chutney, hot mango pickle is a traditional jarred condiment made by preserving mangoes and a variety of hot spices. It's used most commonly in South Asia, and provides the sour and spicy qualities that give these ribs that special oomph of flavor. You can find it in the international section of many supermarkets or in other specialty markets.

Provided by Yotam Ottolenghi

Categories     dinner, meat, roasts, main course

Time 3h

Yield 4 servings

Number Of Ingredients 17

2 tablespoons olive oil
1/4 cup/40 grams peeled and finely chopped fresh ginger (from a fat 2-inch knob)
1 small jalapeño, finely chopped, seeds and all
1 1/4 cups/300 milliliters pomegranate juice
3/4 packed cup/30 grams roughly chopped fresh cilantro (fresh coriander)
1/3 packed cup/75 grams light brown sugar
1/3 cup/75 grams hot mango pickle, roughly chopped
2 tablespoons tomato paste
1 1/2 tablespoons coriander seeds, roughly crushed using a mortar and pestle
2 1/4 pounds/1 kilogram baby back ribs (pork loin ribs), cut into 4 equal sections of about 4 ribs each, stabbed a few times on the bony side with a small sharp knife
12 ounces/340 grams shallots (about 4 large or 8 medium shallots), peeled and left whole or halved lengthwise if large
Kosher salt and black pepper
1 English cucumber (about 12 ounces/340 grams), halved lengthwise, deseeded, then very thinly sliced into half-moons
1/4 packed cup/10 grams roughly chopped fresh cilantro (fresh coriander)
3 tablespoons sour cream
1 tablespoon fresh lime juice
1 tablespoon olive oil

Steps:

  • Heat the oven to 300 degrees Fahrenheit/150 degrees Celsius.
  • Prepare the ribs: Add the oil to a large skillet and heat over medium-high. Once hot, add the ginger and jalapeño and stir until fragrant, about 1 1/2 minutes. Add the pomegranate juice, cilantro (fresh coriander), sugar, mango pickle, tomato paste and 1 tablespoon crushed coriander seeds and bring to a simmer. Cook, stirring occasionally, until thickened slightly, about 5 minutes. Set aside.
  • Add the ribs, shallots, 3/4 teaspoon salt and plenty of pepper to a 10-by-13-inch/26-by-34-centimeter roasting pan and toss everything together, arranging the ribs flesh-side up. Pour the sauce on top, wrap tightly with foil, then transfer to the oven to cook for 2 hours.
  • Turn the heat up to 375 degrees Fahrenheit/190 degrees Celsius, remove the foil and baste the ribs with the sauce. Cook, basting once throughout, until ribs are a deep chocolate brown and the sauce is sticky, about 25 minutes more. Let cool slightly while you make the cucumber raita.
  • Heat the remaining 1/2 tablespoon coriander seeds in a small skillet over medium-high. Toast until fragrant, shaking the pan occasionally, 1 to 2 minutes. Transfer to a medium bowl along with the cucumber, cilantro (fresh coriander), sour cream, lime juice, oil, 1/2 teaspoon salt and a good grind of pepper; toss everything together to combine.
  • Divide the ribs, shallots and cucumber salad among 4 plates, spooning some of the sauce over the ribs, and serve immediately.

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