These hearty ribs and beans are my husband’s favorite. Tender country style pork ribs and beans are baked in a sweet homemade barbecue sauce.
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.
Honestly, we have a lot of simple meals that I can throw together in a 30-45 minutes, because, two little kids at my feet. Why do they always get so clingy after their naps before supper? Things like One Pot Stuffed Pepper Casserole and Zuppa Toscana are on repeat around here.
These Country Style Ribs and Beans take longer because they need a bit over 2 hours in the oven, but most of it is hands off time. I still have to remember to make an effort to remember to start supper earlier, but it’s worth it because they’re my husbands favorite. If I ask Tyler what I should put on the meal plan, he invariably asks for these.
And since he asks, we eat this a lot. When I worked full time, I could never make it for him, since I wouldn’t get home from work in time to put them in the oven and we didn’t want to eat at 8 pm.
This meal originally came from my mom’s cookbook filled with recipe clippings from everywhere. It was originally a Taste of Home recipe. You can find the original for hearty ribs and beans here. It’s almost a meal in itself and I usually just serve it with some fruit. It would be a great dish to take to a potluck because it serves quite a few. We usually have leftovers for another meal.
- 3½ pounds country-style pork ribs,
- ¼ cup water
- 1 can (14 ounces) tomato sauce
- ⅓ cup brown sugar
- 1 package onion soup mix
- 2 tablespoons yellow mustard
- ⅛ teaspoon hot sauce, more or less if desired
- 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. Pour the water over the top and cover with foil. Bake at 350 F for 1½ hours.
- Drain the ribs and keep the 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, tomato sauce, brown sugar, onion soup mix, mustard and hot sauce. Bring to a simmer.
- Set aside ¾ cup of the sauce. Add the beans, celery and red pepper to the saucepan, stir. Add the mixture to the ribs in the baking dish. Brush the reserved sauce over ribs. Bake again at 350 F for 45 minutes. During the last 10 minutes of baking, brush them again with the reserved sauce. Serve immediately.