Slow Cooker Glazed Pork Ribs with White Beans
Recipe GLPR64dc45bc28f469
Tender, fall-off-the-bone baby back ribs glazed in a rich balsamic-honey sauce, slow-cooked alongside creamy Great Northern beans infused with rosemary, garlic, and diced tomatoes. This comforting main course combines Eastern European flavors with the convenience of slow cooking, delivering succulent pork ribs and hearty beans in one dish.
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Ingredients
1 cup dried Great Northern beans
2 cups low-sodium chicken broth
15 ounces One 15-ounce can diced tomatoes, drained
1/4 cup dry white wine
3 garlic cloves, smashed
1 6-inch sprig One 6-inch fresh rosemary sprig
1/2 teaspoon finely chopped fresh rosemary
2 tablespoons tomato paste
2 racks baby back ribs (about 4 pounds), cut into 3-rib sections
2 tablespoons balsamic vinegar
1 tablespoon honey
Kosher salt and freshly ground pepper to taste
Directions
Rinse the dried Great Northern beans under cold water and pick through them to remove any debris. Place the beans in a large bowl, cover with water, and let soak overnight. The next day, drain and rinse the beans well.
Pat the pork rib sections dry with paper towels. Season generously on both sides with kosher salt and freshly ground pepper.
In a small bowl, whisk together the tomato paste, balsamic vinegar, and honey until well combined. Set the glaze aside.
Add the drained beans, chicken broth, diced tomatoes, dry white wine, smashed garlic cloves, tomato paste mixture, and the 6-inch rosemary sprig to your slow cooker. Stir well to combine.
Arrange the seasoned pork rib sections on top of the bean mixture in the slow cooker, nestling them into the liquid.
Cover the slow cooker and cook on the low setting for 6 hours, or until the beans are very tender and the pork is nearly falling off the bone.
Remove the rosemary sprig from the slow cooker. Using a spoon, brush the reserved balsamic-honey glaze over the top of each rib section, coating them evenly.
Cover and cook on low for an additional 30 minutes to allow the glaze to caramelize and set on the ribs.
Taste the bean mixture and season with additional kosher salt and pepper as needed. Sprinkle the finely chopped fresh rosemary over the dish just before serving.
