Slow Cooker Baked Beans with Leftover Smoked Ribs
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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
Rated 5.0 stars by 1 users
Category
Main Dish
Cuisine
American
Author: Glenn Connaughton
Servings
8
Prep Time
15 minutes
Cook Time
5 hours
Calories
435
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
For the Bean Soak
-
1 pound dried pinto beans (we used Vaquero beans from Rancho Gordo)
- 8 cups filtered water
- 2 tablespoons Revolution Barbecue Bird Brine
For the Beans
- 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.
Recipe Note
These slow cooker baked beans prove that leftovers can be transformed into something extraordinary. By giving smoked rib bones and meat a second life, you end up with beans that are smoky, tangy, and layered with slow-cooked depth. We made ours with Cherry Dr Pepper Ribs and BBQ Sauce, but this recipe is just as delicious with any rib leftovers and your favorite sauce. It is the kind of dish that stretches barbecue flavors into new territory, delivering comfort in every bowl. To recreate this recipe with the same depth of flavor, stock up on Revolution Barbecue Bird Brine and other handcrafted seasonings at Revolution Barbecue, and find more rib-inspired dishes in our recipe collection.
Nutrition information is automatically calculated, and should only be used as an approximation
Serving Size
1 serving (425 grams)
Calories 435,
Fat
14 grams,
Polyunsaturated Fat
2 milligrams,
Monounsaturated Fat
6 milligrams,
Carbs
55 grams,
Protein
20 grams,
Potassium
890 milligrams,
Fiber
14 grams,
Sodium
640 milligrams,
Sugar
15 grams,
Iron
4 milligrams
