Slow Cooked Smokin' Habanero Beans and Ribs
Print Category Pork Thematic No thematic Source LobLaws Evaluation
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Click to enlarge 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
Preparation
- Cut racks of ribs between ribs into 2-rib pieces. Place in bowl. Toss with 1 cup (250 mL) of sauce.
- 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.
- Place stoneware in slow cooker. Cover, set slow cooker to HIGH and timer to 6 hours. Press start.
- Transfer ribs to serving platter. Drain beans in colander, discarding liquid. Transfer beans to serving bowl.
Cook commentary
Serves : 8
Ready In : Over 60 Minutes
*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
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