Crock Pot Sweet and Spicy Pork or Beef Ribs and Beans
Get ready to tantalize your taste buds with this Crock Pot Sweet and Spicy Pork or Beef Ribs and Beans recipe—a hearty, flavor-packed meal perfect for slow-cooking enthusiasts. Succulent ribs, seasoned with a smoky spice blend and seared for maximum flavor, are bathed in a luscious sweet and spicy barbecue sauce made with honey, apple cider vinegar, and a hint of cayenne. Combined with tender kidney and black beans, juicy diced tomatoes, and savory onions, this one-pot wonder simmers to perfection over eight hours, yielding fall-off-the-bone ribs and a rich, comforting bean medley. Ideal for cozy family dinners or meal prepping, this dish pairs beautifully with crusty bread or fluffy rice. Keywords: crock pot ribs recipe, sweet and spicy pork ribs, slow cooker ribs and beans.
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Recipe Information
Ingredients
- 2 pounds Pork or beef ribs
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 1 teaspoon Smoked paprika
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 0.5 teaspoon Cayenne pepper
- 1 cup Barbecue sauce
- 2 tablespoons Honey
- 2 tablespoons Apple cider vinegar
- 0.5 teaspoon Red pepper flakes
- 15 ounces Canned kidney beans, drained and rinsed
- 15 ounces Canned black beans, drained and rinsed
- 14.5 ounces Canned diced tomatoes
- 1 medium Yellow onion, finely chopped
- 3 cloves Garlic cloves, minced
- 1 tablespoon Olive oil
Instructions
Season the ribs with salt, black pepper, smoked paprika, garlic powder, onion powder, and cayenne pepper. Rub the spices into the meat thoroughly.
Heat the olive oil in a large skillet over medium-high heat. Sear the ribs on all sides until browned, about 2-3 minutes per side. This step helps to lock in flavor.
In a small bowl, combine the barbecue sauce, honey, apple cider vinegar, and red pepper flakes. Mix well to create the sweet and spicy sauce.
In the crock pot, layer the seared ribs at the bottom. Pour the sweet and spicy sauce over the ribs, ensuring they are coated evenly.
Add the chopped onion, minced garlic, kidney beans, black beans, and diced tomatoes on top of the ribs.
Cover and cook on low for 8 hours or until the ribs are tender and the meat easily pulls away from the bone.
Taste and adjust seasoning if needed before serving.
Serve hot, with the tender ribs and beans scooped onto plates. Pair with crusty bread or steamed rice, if desired.
Nutrition Facts
Calories |
4400 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 243.8 g | 313% | |
| Saturated Fat | 83.2 g | 416% | |
| Polyunsaturated Fat | 5.1 g | ||
| Cholesterol | 725 mg | 242% | |
| Sodium | 7696 mg | 335% | |
| Total Carbohydrate | 312.7 g | 114% | |
| Dietary Fiber | 58.8 g | 210% | |
| Total Sugars | 144.9 g | ||
| Protein | 242.1 g | 484% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 767 mg | 59% | |
| Iron | 30.0 mg | 167% | |
| Potassium | 6141 mg | 131% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
