Slow Cooker Ribs And Beans

These hearty Oven Baked Country Style Ribs and Beans are my husband's favorite meal. Tender country-style pork ribs and beans are baked in a sweet homemade barbecue sauce.

Easy Dinners

Mondays are my weekly meal planning day. I sit down that morning, plan out our meals for the week and make a grocery shopping list before heading out with my kids. It's worked well for us and helped a lot with the 5 o'clock I don't know what to make panic.

We have a lot of simple meals that I can throw together in a typical 30-45 minutes. Things like One Pot Stuffed Pepper Casserole, Cheesy Sausage Pasta, and Zuppa Toscana tend to be on repeat around here.

Crock-Pot Sweet and Sour Meatballs and Mexican Pulled Pork are a couple of slow-cooker favorites that I like to start in the morning when I know it's going to be a crazy busy.

Oven Baked Country Style Ribs

These Country Style Ribs and Beans take a little longer to make because they require a bit over 2 hours in the oven, but luckily most of that is hands-off time.

These pork ribs turn out tender every time and they're so incredibly flavorful with the saucy beans baked alongside them. I can't rave enough about just how much my family loves this recipe.

How To Bake Country Style Ribs

To make this recipe, you will start by placing the ribs in a 9 x 13 casserole dish. Add the water and cover with foil. Bake at 350°F for an hour and a half.

Drain the ribs, setting aside about 1 cup of the liquid (add more water if you don't have quite enough). Set the pan of ribs aside.

In a large saucepan, combine the reserved liquid (plus water as needed), tomato sauce, brown sugar, onion soup mix, mustard, and hot sauce. Bring to a simmer. Set aside 3/4 cup of this sauce.

Add the beans, celery, and red pepper to the saucepan, stir to combine. Add the bean mixture to the ribs in the baking dish. Brush half of the reserved sauce over the ribs.

Return to the oven and bake an additional 45 minutes. During the last 10 minutes of baking, brush them again with the remaining sauce. Serve immediately.

Country Style Ribs and Beans

Anytime I ask the family what I should put on the meal plan, they invariably ask for these ribs. As a result, we eat this a lot.

This meal originally came from my mom's cookbook filled with recipe clippings from everywhere. It was originally a Taste of Home recipe.

The ribs and beans are a meal in themselves and I usually just serve this with some fruit or a small salad.

This is a terrific dish to share at a potluck because it serves quite a few. When I make this just for our family, I often have leftovers for another meal.

Servings: 8 servings

▢ 3½ pounds country-style pork ribs
▢ ¼ cup water
▢ 14 ounce can tomato sauce
▢ ⅓ cup brown sugar
▢ 1 package onion soup mix
▢ 2 tablespoons yellow mustard
▢ ⅙ teaspoon hot sauce, adjust to taste
▢ 2 cans kidney beans, rinsed and drained
▢ 2 cans great northern beans, rinsed and drained
▢ 1½ cups celery, diced small
▢ 1 sweet red pepper, diced

Place the ribs in a 9 x 13 casserole dish. Add the water over and cover with foil. Bake at 350°F for an hour and a half.
Drain the ribs, setting aside about 1 cup of the liquid (add more water if you don't have quite enough). Set the pan of ribs aside.
In a large saucepan, combine the reserved liquid (plus water as needed), tomato sauce, brown sugar, onion soup mix, mustard, and hot sauce. Bring to a simmer. Set aside 3/4 cup of this sauce.
Add the beans, celery, and red pepper to the saucepan, stir to combine. Add the bean mixture to the ribs in the baking dish. Brush half of the reserved sauce over the ribs.
Return to the oven and bake an additional 45 minutes. During the last 10 minutes of baking, brush them again with the remaining sauce. Serve immediately.

Serving: 1 g · Calories: 500 kcal · Carbohydrates: 50 g · Protein: 39 g · Fat: 16 g · Saturated Fat: 3 g · Polyunsaturated Fat: 2 g · Monounsaturated Fat: 4 g · Trans Fat: 1 g · Cholesterol: 95 mg · Sodium: 663 mg · Potassium: 1241 mg · Fiber: 12 g · Sugar: 13 g · Vitamin A: 228 IU · Vitamin C: 6 mg · Calcium: 132 mg · Iron: 5 mg