Slow Cooker Baked Beans with Leftover Smoked Ribs
Baked beans are a barbecue staple, but when you fold in smoked rib meat and a hit of barbecue sauce, they become something unforgettable. This recipe leans into resourcefulness, stretching leftover ribs into a hearty new dish while honoring the rich, smoky flavors of the cook that came before. Pinto beans, brined overnight with Revolution Barbecue Bird Brine, cook low and slow until creamy, absorbing layers of sweetness, tang, and smoke. We made this dish with our leftover Cherry Dr Pepper Ribs and sauce, but any style of smoked ribs and your favorite BBQ sauce will work beautifully.
Baked Beans with Leftover Smoked Ribs Slow Cooker Version
8
15 minutes
5 hours
435
American
Main Dish
These beans hold their own as a main course, loaded with smoky rib meat and rich barbecue flavor. The rib bones simmer slowly, releasing depth into the broth before the meat is picked clean and folded back into the pot. Tomato paste adds body, while barbecue sauce layers in tang and sweetness that balance the earthy creaminess of the beans. The result is a dish that feels rustic yet complete, satisfying enough to serve as the centerpiece of the table with cornbread or a crisp salad alongside.
Ingredients
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1 pound dried pinto beans (we used Vaquero beans from Rancho Gordo)
- 8 cups filtered water
- 2 tablespoons Revolution Barbecue Bird Brine
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- 2 tablespoons lard
- 1/2 cup white onion, diced
- 3 cloves garlic, minced
- 8 cups filtered water
1 1/2 racks leftover smoked ribs (we used our Cherry Dr Pepper Ribs, but any leftover pork ribs work)
- 3 bay or avocado leaves
- 3 tablespoons tomato paste
1 1/2 cups barbecue sauce (we used our Cherry Dr Pepper BBQ Sauce, but your favorite sauce works too)
Directions
- Soak the Beans: Add beans, water, and Bird Brine to a large container and soak overnight.
- Cook the Aromatics: Add lard to the slow cooker on high or sauté setting. Cook onions until translucent, about 5 minutes. Stir in garlic and cook for 1 minute until fragrant.
- Build the Base: Add 8 cups filtered water, ribs, and bay or avocado leaves. Bring to a boil, then reduce to low and simmer for 1 hour.
- Prep the Meat and Beans: Remove ribs from the cooker. Drain and rinse beans, then add them to the slow cooker. Allow ribs to cool 20 minutes, then shred the meat by hand, removing all bones and cartilage. Return shredded rib meat to the beans.
- Add Sauce and Tomato Paste: After 3 hours of cooking, stir in tomato paste and barbecue sauce. Cook for 1 more hour.
- Check for Doneness: At 4 hours total, test the beans. They should feel creamy and tender when bitten, with skins that give way easily. If beans remain mealy or gritty, continue cooking 30 to 60 minutes, checking every 20 minutes until they are fully soft and silky.
