Just wait until you see how easy this slow cooker pork ribs recipe is!
Layer, stir, set and forget. Dinner is ready in 6 hours. Your family raves. You never broke a seat and yet you are the dinner hero.
I purchased all these ingredients at Trader Joe’s. And yes, there are some prepackaged foods in here.
Trader Joe’s declares they use non GMO ingredients and no artificial colors, preservatives or flavors. If I’m going to use a prepackaged ingredient, I feel good about buying it from there.
Besides, the sauce this recipe makes from the steak sauce-jalapeno jelly is ridiculously good. The sweet of the jalapeno jelly perfectly compliments the smoky of the steak sauce.
Perfectly suited to slow cooking, country pork ribs also happen to be a really inexpensive cut of meat. Little prep time and easy on the budget are a winning combination.
For those who have a fear of fat, you can broil the ribs for a few minutes on each side to cook some of the fat off before adding them to the slow cooker.
The way I look at it, broiling the ribs first just creates one more pan I really don’t want to wash.
I’m recommending you heat the steak sauce and jalapeno jelly together before you pour over the pork ribs. Heating the jelly makes it easier to pour.
Once your sauce is smooth enough, pour it over your ribs. Set the slow cooker and go about your day!
Sweet and Smoky Jalapeno Slow Cooker Pork Ribs
- 3 pounds pork ribs
- 2 14.5 ounce cans pinto beans drained
- 1 onion diced
- 1 jar jalapeno pepper jelly
- 1 bottle smoky steak sauce
- salt and pepper to taste
- Optional: 1/4 cup pickled jalapenos
- In the bottom of a slow cooker, add the pinto beans, onions and the optional pickled jalapenos.
- Place pork ribs on top of beans. Season with salt and pepper.
- In a small saucepan, heat the jelly and steak sauce over medium heat, stirring constantly, just until the jelly melts.
- Pour the jelly mixture over the pork ribs.
- Place lid on slow cooker. Cook ribs on high for 5 1/2 to 6 hours or on low for 8 to 10 hours.
- There will be a lot of liquid at the end of the cook time. Use a slotted spoon to serve.
Trust me. You’ll want to serve this recipe with some whole wheat rolls to sop up all the extra sauce on your plate. It’s simply delicious!