Skillet Ribs n Beans
Skillet Ribs n Beans is my go-to recipe for using up leftover barbecue ribs. The ribs are covered in a spicy, sweet sauce and nestled into a bed of baked beans. Easy, quick, so tasty, and requiring just a few ingredients! Great in the summertime or anytime! If you don’t have leftover ribs on hand, you can always pick up a few at your favorite local barbecue restaurant.
Now, my husband EJ is truly a master at barbecuing ribs. His father taught him everything he knows about grilling, barbecuing, and smoking meat. It is one of EJ’s favorite hobbies. He has his father’s original basting sauce recipe from many years ago that he uses while cooking his ribs and chickens. This basting sauce is a savory, vinegar-based sauce that is THE BEST! Lemony, garlicky, herb-y; it takes his ribs to next level goodness! EJ has actually won a couple of rib cookoffs over the years, so a few others agree that he knows what he is doing around a barbecue pit!
There are never a ton of ribs left over after EJ barbecues. But I always try to freeze a few ribs here and there specifically to make this Skillet Ribs n Beans! Whenever I end up with a dozen or more ribs in the freezer, it’s time to break out that skillet!
I believe that the original version of this recipe appeared years ago in an issue of Southern Living magazine. I was always searching through those magazines looking for easy and delicious recipes to serve my family. This recipe turned out to be one of those dishes that we all loved from the first bite. And I have made it countless times over the years!
This Skillet Ribs n Beans is a one skillet dish that can be on the table in 30 minutes. Serve with coleslaw, such as my Jalapeno Ranch Coleslaw and some buttered egg noodles on the side. Yum!
Skillet Ribs n Beans
Ingredients
- 12 to 16 fully cooked barbecue ribs
- 2 28- ounce cans baked beans, drained I like to use Busch's brand, any flavor is fine
- 1 cup of your favorite homemade or store bought barbecue sauce a "red" or ketchup/tomato based sauce works best; such as Sweet Baby Ray's
- 6-8 ounces jalapeno pepper jelly can be spicy or mild
Instructions
- In a small saucepan sprayed with non stick cooking spray, melt the jalapeno pepper jelly together with the barbecue sauce. Stir over medium low heat until completely combined, smooth and glossy.
- Place the drained baked beans into a large skillet that has been sprayed with non stick cooking spray (if the skillet isn't non stick). Turn heat to medium/medium low and nestle the ribs into the beans. Pour the barbecue/pepper jelly sauce over the ribs and gently heat up, stirring the beans around the ribs occasionally. Heat for about 15-20 minutes until hot and bubbly.
- Serve with coleslaw and buttered egg noodles on the side. Enjoy!