This recipe was developed for Stubb’s by Adam, of the Unorthodox Epicure.
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INGREDIENTS
Ingredients
- 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
INSTRUCTIONS
- 1 Remove membrane from back of rib slab; cut into individual ribs.
- 2 Coat ribs with spice rub, cover and refrigerate for at least 3 hours, but preferably overnight.
- 3 Place seasoned ribs on broiler safe pan and broil until browned, about 20 minutes, turning at least once.
- 4 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.
- 5 Add beans, sauce and bell pepper to slow cooker and mix to combine.
- 6 Place broiled ribs atop beans, cover and cook on 'high' for one hour and 'low' for an additional 5 hours.
- 7 During the last hour of cooking, baste ribs with more bar-b-que sauce.
NUTRITION INFORMATION
(per Serving)Nutrition information coming soon.
