Country Style Pork Ribs and Beans (Slow Cooker)

Little did we know when we purchased this property, we got 10 acres of little cactus because it had been shredded.  Late this afternoon I decided it would be good to continue my life’s work of digging it up.  Well, not really “good,” it’s just because it rained and the ground is a lot easier to dig.  I’ve managed to clear about 6 acres since 2008.  It’s not quite as overwhelming as it once was.  That endeavor kind of threw my cooking schedule off so I’m thinking a slow cooker meal would be good.








Country Style Pork Ribs (with beans)

If you have leftovers, click here for the enchilada recipe!


  • 2 TBSP canola oil
  • 2 lbs country style pork ribs
  • 2 cups picante sauce
  • 2 tsp chili powder
  • 2 tsp ground cumin
  • 1 tsp granulated garlic powder
  • 1 tsp granulated onion powder
  • 2 cloves garlic, chopped
  • 1 large bell pepper, cleaned and chopped
  • 1 cup chicken broth
  • 1 cup dry red wine
  • 1 can (15–19 oz) maya coba, pinto, or cannellini beans, drained and rinsed
  • 1/2 cup chopped cilantro


  1. In a skillet, heat oil over medium-high heat. Add ribs and brown on all sides. Transfer to a slow cooker.
  2. Add the rest of the ingredients, cover, and cook on high for 3-4 hours until pork is tender.