2 (16-oz.) cans pinto beans, drained
4 lbs. country-style pork ribs, trimmed of excess fat
1 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon pepper
1 medium onion, chopped
1 (10.5-oz.) jar red jalapeno jelly
1 (18-oz.) bottle hickory-flavored barbecue sauce
1 teaspoon green hot sauce
Place beans in a 5-quart slow cooker; set aside. Cut ribs apart; sprinkle with garlic powder, salt, and pepper. Place ribs on a broiler pan. 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.
Combine jelly, barbecue sauce and hot sauce in a saucepan; cook over low heat until jelly melts. Pour over ribs and 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.
Note: If you are not big into spicy you could cut down or leave out the jalapeno jelly and green hot sauce. Serves 8; Source: Southern Living 2002 Annual Recipes.