These incredibly easy Slow Cooked Country Ribs and Barbecue Beans are a dream to make and eat on a busy day. Serve them straight from the slow cooker with a heaping helping of homemade cole slaw and a generous wedge of hot buttered cornbread and call it a meal. It’s a dish filled with homespun comfort and is guaranteed to satisfy your hungry eaters with leftovers to spare.
Pork and beans go together like peas and carrots. Beans of all kinds are a staple here in the South, They’re inexpensive and will feed a family well barley making a dent in the grocery budget. Whether it’s pinto’s, black beans, navy beans, lima’s or butter beans they often form the entree when serving an all vegetable supper. I have vivid memories of my Mom making our meals straight from the garden with beans and cornbread being the centerpiece of our meal. I can remember complaining about this occasionally as a girl but, now crave those comforting dishes when life gets too hectic.
Being a busy Mom I also need to come up with simple but, appetizing ways to serve comfort food dishes to my own children. This dish of slow cooked country pork ribs and barbecue baked beans fits the bill nicely and my kids love it. To keep it simple, this dish begins with prepared baked beans making it easier than ever to assemble the night before for a time saver. If you prefer to make your own beans, checkout my Crockpot Pork and Beans for a scrumptious from-scratch alternative.
See it at Whatcha Crockin’ here
- 3 (28-ounce) cans Bush's Brown Sugar Hickory baked beans, or your favorite
- 1 (10-ounce) can Rotel Chili fixins diced tomatoes
- 3½-4 lbs boneless country style pork ribs, cut into 3-inch chunks
- ½ tsp garlic salt
- ¼ cup Smokehouse Maple BBQ seasoning, plus additional as needed (i.e. McCormick)
- 1 cup thick barbecue sauce (I.e. Sweet Baby Rays) plus assitional for serving, if desired
- Sliced green onions for garnishing
- Spray the bottom and sides of a 6-quart oval slow cooker with cooking spray.
- Pour the beans into the bottom of the slow cooker.
- Pour the diced tomatoes evenly over the beans.
- Rub the ribs liberally with bbq seasoning. Add additional seasoning to your taste. Arrange the ribs over the beans. Sprinkle with garlic salt
- Drizzle the ribs with 1 cup barbecue sauce.
- Cover tightly and cook on low for 8-10 hours or on high for 4-6 hours or until the ribs are fork tender.
- Rest uncovered for 15 minutes then gently stir.
- Serve topped with sliced green onions.