The earthy flavors of Dizzy Pig SPG Chilies Seasoning are a perfect complement to the hearty pork and bean dish. The beer flavor melds into the sauce and you’d have a hard time knowing it was there, but it’s the secret ingredient. Serve the pork on the side or use boneless ribs and just break them up into the beans when they are tender to eat it like a stew. Don’t skip the yellow rice, it’s a great addition to the plate.
- 4 lbs bone-in country style ribs
- Dizzy Pig SPG Chile Seasoning
- 4 slices bacon, diced
- 1 medium yellow onion, finely chopped
- 1 red bell pepper, cut into small dice
- 2 cloves garlic, crushed
- 2 Serrano chiles, seeded and finely chopped
- 3 Roma tomatoes, seeded and diced
- 2 tsp salt
- 12 oz beer
- 1 lb dried pinto beans soaked in water overnight
- 1 quart water
- Prepare the grill to cook indirect at 300°F, using cherry wood for flavor if desired
- Season the ribs liberally with Dizzy Pig SPG Chile Seasoning on all sides
- Let rest for 10 minutes so the rub will stick, then place them on the cooking grate
- Cook for 1 hour and 15 minutes
While the ribs are cooking, prepare the beans
- Preheat a grill friendly Dutch oven on the stove over medium heat
- Add the diced bacon and cook, stirring occasionally, until crispy, about 8 to 10 minutes
- Stir in the onion and bell pepper and cook until the onion is soft, 4 to 5 minutes
- Add the garlic, chiles, tomato, salt and one tablespoon Dizzy Pig SPG Chile Seasoning
- Mix and cook for 3-4 minutes until everything is bubbling
- Add the beer and bring to a simmer
- Drain and rinse the beans, then add them to the pot
- Add the water and bring to a simmer
- Cover and simmer until the ribs are ready, about 45 minutes
Put it all together
- Take the beans out to the grill and uncover
- Transfer the ribs to the top of the beans, spreading them evenly
- Place the pot on the grill and cook until the ribs and beans are tender, about 90 minutes
