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Crockpot Barbecue Pork and Beans

These Crockpot Barbecue Pork and Beans are filled with country style pork ribs and bacon. They’re spectacular as a side dish or when served ladled over hot buttered cornbread as a complete meal.



Best Crockpot Barbecue Pork and Beans Recipe

You’re probably thinking, you can buy canned prepared pork and beans anywhere. It’s true, but there’s something special about making them from scratch is something everyone should do at least once in their lives to really taste the difference. Slow cooking lends a buttery texture to the beans and the depth of flavor cannot be beat. I use doctored up canned pork and beans occasionally for convenience and to save time just like everyone else. This recipe is a made-from-scratch version allowing you to skip the canned pork and beans. Serve these at your next cookout or potluck or on a busy day as an entrée.

how to make Crockpot Pork and Beans

How to Make the Best Crockpot Barbecue Pork and Beans

These barbecue beans are cooked with pork ribs for a punch of flavor. When broken into pieces after slow cooking, it fills the pork and beans with tender chunks of pork for your hungry eaters to enjoy. My family would be perfectly happy with this pot of pork and beans and a pan of hot buttered cornbread. Perhaps adding some sweet corn on the cob and green onions to sprinkle on top to complete the meal.  I must admit I would, too.  It’s not fancy food, but, it’s filling family pleasing food.

  • Ingredients you’ll need to make homemade Crockpot Barbecue Pork and Beans: One pound dry navy beans, boneless country style ribs, seasoned salt, black pepper, bay leaves, onion, poblano pepper, red bell pepper, bacon, chili sauce (i.e. Heinz or similar), molasses, light brown sugar, Worcestershire sauce, liquid smoke, barbecue seasoning, dry mustard and cayenne pepper.
  • Kitchen tools you’ll need: A 5 or 6 quart slow cooker, measuring cups and spoons, sharp knife and cutting board, large spoon and large bowl for soaking the beans overnight.
  • How do you make homemade Crockpot Pork and Beans? First, soak the dry nay beans overnight in cold water. Sauté the diced onion, peppers and garlic on the stovetop then add to the slow cooker with the beans, seasonings adding the boneless country style pork ribs halfway through cooking. Cover and simmer for 6-7 hours total per the recipe until tender and flavorful.
  • Slow cookers vary in intensity of heat according to age and brand. Know how your appliance cooks and adjust the time accordingly.
  • You can also make these Crockpot Barbecue Pork and Beans in an Instant Pot using the slow cooker function.
  • For the most tender navy beans, it’s important to wash and pick over the dry beans in advance. Place them into a large bowl and cover with 8-10 cups cold water, or the amount specified on the package. Soak overnight, then drain well before adding to the crockpot for cooking.
  • These beans cook and keep warm beautifully when you plan on taking them to a picnic or for make ahead prep. Simply use the keep warm setting until serving.
  • Store Crockpot Barbecue Pork and Beans in an airtight container in the refrigerator for up to 4 days. Reheat in single servings in the microwave or in a heavy bottomed saucepan over medium heat.



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Crockpot Barbecue Pork and Beans

Prep Time15 minutes
Cook Time6 hours
Total Time6 hours 15 minutes
Servings: 12 servings
Calories: 328kcal
Author: Melissa Sperka


  • 1 lb dry navy beans soaked overnight and drained
  • 1 Tbsp seasoned salt
  • 1 tsp black pepper
  • 2 bay leaves
  • 1/2 lb thick cut bacon
  • 1 medium sweet onion diced
  • 1 small red bell pepper seeded and diced
  • 1 small green or poblano pepper seeded and diced
  • 2 clove garlic finely minced
  • 2 lb boneless country style pork ribs
  • 1 12 oz jar chili sauce or ketchup
  • 1/2 cup molasses
  • 2/3 cup packed light brown sugar
  • 1 Tbsp Worcestershire sauce
  • 1 Tbsp liquid smoke
  • 2 Tbsp barbecue seasoning [i.e. Smokehouse Maple Barbecue Magic or similar]
  • 1 1/2 tsp dry mustard
  • 1/4 tsp ground cayenne chipotle or ancho pepper


  • To soak the beans: Wash and pick over the dry beans. Place into a large bowl and cover with 8-10 cups cold water, or the amount specified on the package. Soak overnight, then drain well.
  • To prepare: Spray the inside of a 6 quart oval slow cooker with cooking spray. Pour the beans into the slow cooker adding just enough cold water to cover by 1-inch. Around 5-6 cups. (The amount can vary depending on the shape of the slow cooker used.)
  • Add seasoned salt, black pepper and bay leaves. Cover and cook on high for 3 hours.
  • Meanwhile, In a large skillet, cook the bacon until crisp. Remove with a slotted spoon reserving the 4 Tbsp of the drippings in pan.
  • Add onion and peppers to the skillet. Saute for 5 minutes over medium high heat or until beginning to brown. Add garlic and saute for 1 minute longer.
  • After the beans have cooked on high for 3 hours, uncover and stir. Discard bay leaves. Add sauteed vegetables, chili sauce, ribs and remaining ingredients to the slow cooker reserving the cooked bacon until the end. Stir well and cover.
  • Cook on high for an additional 3-4 hours or until the beans are tender and cooked through and the ribs easily break apart with a fork. [Tip: Slow cookers vary in intensity of heat, adjust the time to your equipment.]
  • Keep warm until serving. Break-up the ribs into large pieces and mix through the beans with the crumbled bacon just before serving.


Serving: 1serving | Calories: 328kcal | Carbohydrates: 36g | Protein: 15g | Fat: 14g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 49mg | Sodium: 767mg | Potassium: 638mg | Fiber: 5g | Sugar: 24g | Vitamin A: 248IU | Vitamin C: 15mg | Calcium: 88mg | Iron: 2mg
Tried this recipe?Mention @melissassk or tag #melissassk!



  1. I just breathed a big sigh of relief. I’ve been searching for this recipe for the last 30 minutes or so. I’ve been kicking myself that I didn’t bookmark it the first time.
    Oh my, this was so good.
    My husband asked where all the flavor came from, and I told him it was this recipe. Lots of good ingredients and spices.
    The only part I did differently is that I had a rack of already seasoned ribs that we didn’t like enough to eat as is. I used those as the meat and pulled the meat off the bones before serving. It was so so delicious. I’m making again this weekend now that I’ve found this recipe (and bookmarked it!) again. Thanks for sharing.

    1. Hi Jean, I’m deighted you love these as much as we do. I bet the ribs on the bone pack even more flavor that’s a great change-up. Thanks so much for letting me know!

      1. Melissa – I thought you’d like to know that my daughter has picked this recipe to serve at her high school graduation party. I’m probably going to make 5-6 batches of this to serve along with her other special requests – cheesy grits, corn bread, watermelon and a lemonade bar with various fruits and syrups so people can make their own custom lemonade. Doesn’t that sound good? But I have to say she has told me more than once that these bbq beans might be her favorite dish that I make!
        By the way, did I mention we are from MN? I think my daughter and I might be a little southern at heart 🙂 We are headed south for a road trip after graduation as well! We’re making sure to spend time in her favorite southern spot – Savannah. Love it!
        Do you think your slow cooker cheesy grits would be a good one to serve for a party?
        Thanks again!

      2. How exciting, I love your menu choices and thanks for visiting from MN! My family and friends love this recipe, and I’m thrilled to know yours is enjoying them as well. The crockpot cheese grits are very delicious and would be a terrific choice for the party, too. Send my best wishes and congratulations to your daughter for her accomplishments.

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