Ingredients

1.8 kg Boneless pork ribs
3 Cans of Pinto Beans
280 ml jar of Hot Pepper Jelly
1 cup BBQ sauce 2 cups chopped onion
3 cloves chopped garlic
Salt
Black Pepper
Cayenne
2 Jalapeño Peppers seeded and chopped (Optional)

Preparation

1. Season ribs with salt, black pepper, and cayenne (or rub of your choice).
2. Place ribs in smoker and smoke lightly for about 1½ hours at 95-110°C.
3. Remove ribs and place in medium roasting pan.
4. Mix pinto beans, pepper jelly, barbecue sauce, chopped onion, chopped garlic, and jalapeños if desired.
5. Pour mixture over ribs and cover with foil.
6. Place in smoker at 120°C for 3-4 hours or until ribs are fork-tender. Remove cover for final 30 minutes.

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