If I could get away with making everything a one pot meal, I’d do it just as sure as I’m sittin’ here. Some recipes are called one pot because all the ingredients eventually wind up in the same pot but takes messing up every pot you’ve got in your kitchen before the ingredients arrive at the same destination. Country-style Ribs and Great Northern Beans is one pot start to finish.
Country-style Ribs and Great Northern Beans
A one pot meal from start to finish. The leftover beans and vegetables make a wonderful soup by simply adding chicken stock and pureeing to desired consistency.
preheat oven to 300 degrees
yield: 6 to 8 servings
1 pound dry northern beans
3 pounds country-style ribs, boneless
prepared mustard, your favorite
2 tablespoons brown sugar
2 tablespoons dry barbeque seasoning
1/4 cup bacon drippings
2 medium sweet onions, peeled and diced
3 medium carrots, peeled and diced
3 celery stalks, diced
4 to 5 (or twenty) garlic cloves, minced
2 tablespoons fresh sage, chopped
1 teaspoon kosher salt
1 teaspoon ground black pepper
1 quart chicken stock
1 (14.5 ounce) can diced tomatoes
3 sprigs fresh thyme
Pour the dried beans into a bowl. Cover with cold tap water and soak overnight.
The next morning, brush mustard all over the ribs. Mix brown sugar and barbeque seasoning and rub on both sides of ribs. Leave out of the refrigerator for one hour before cooking.
Add bacon grease to a Dutch oven heated on medium high heat. Brown the ribs on all sides, working in batches. When browned, remove and set aside.
In same skillet, add onions, carrots and celery. Cook for 10 to 15 minutes, stirring occasionally, or until the volume has reduced by half.
Add garlic, sage, salt and pepper. Continue cooking for 5 minutes, stirring occasionally.
Drain beans and add to pot.
Add chicken stock and diced tomatoes. Stir.
Placed browned ribs on top of bean mixture. Place thyme twigs in pot.
Cover and cook at 300 degrees for 3 hours.
After 3 hours, increase heat to 325 degrees and uncover. Cook for an additional hour or until the liquid cooks down to the level of the beans.
Taste for seasonings and adjust before serving.
Country-style Ribs and Great Northern Beans
Ingredients
- Country-style Ribs and Great Northern Beans
- A one pot meal from start to finish. The leftover beans and vegetables make a wonderful soup by simply adding chicken stock and pureeing to desired consistency.
- preheat oven to 300 degrees
- yield: 6 to 8 servings
- 1 pound dry northern beans
- 3 pounds country-style ribs boneless
- prepared mustard your favorite
- 2 tablespoons brown sugar
- 2 tablespoons dry barbeque seasoning
- 1/4 cup bacon drippings
- 2 medium sweet onions peeled and diced
- 3 medium carrots peeled and diced
- 3 celery stalks diced
- 4 to 5 or twenty garlic cloves, minced
- 2 tablespoons fresh sage chopped
- 1 teaspoon kosher salt
- 1 teaspoon ground black pepper
- 1 quart chicken stock
- 1 14.5 ounce can diced tomatoes
- 3 sprigs fresh thyme
Instructions
- Pour the dried beans into a bowl. Cover with cold tap water and soak overnight.
- The next morning, brush mustard all over the ribs. Mix brown sugar and barbeque seasoning and rub on both sides of ribs. Leave out of the refrigerator for one hour before cooking.
- Add bacon grease to a Dutch oven heated on medium high heat. Brown the ribs on all sides, working in batches. When browned, remove and set aside.
- In same skillet, add onions, carrots and celery. Cook for 10 to 15 minutes, stirring occassionally, or until the volume has reduced by half.
- Add garlic, sage, salt and pepper. Continue cooking for 5 minutes, stirring occasionally.
- Drain beans and add to pot.
- Add chicken stock and diced tomatoes. Stir.
- Placed browned ribs on top of bean mixture. Place thyme twigs in pot.
- Cover and cook at 300 degrees for 3 hours.
- After 3 hours, increase heat to 325 degrees and uncover. Cook for an additional hour or until the liquid cooks down to the level of the beans.
- Taste for seasonings and adjust before serving.
Country-style Ribs and Great Northern Beans https://t.co/ZlsxBcAiRO pic.twitter.com/uAL2zixLkU
— Jackie Garvin (@syrupnbiscuits) December 23, 2015
Mary says
Oh, Jackie!!!!! Perfect for the new year. Pinned. Thanks for sharing. Merry Christmas.
Jackie Garvin says
Merry Christmas, Mary!
Kathy says
This sounds so yummy, I can’t wait to try it! Merry Christmas Jackie !!!!
Jackie Garvin says
Merry Christmas, Kathy!
Kathy says
These beans were good, just didn’t add celery and carrots. Good stuff.
Thanks for the fantastic recipe
David says
Country Style ribs and Great Northern beans was a hit!. However, I’d recommend using more than 3 lbs of ribs or 8 oz of beans. It’s like the beans just multiplied during the cooking process. I had no problem with the leftovers. People at work were salivating when they heard the name of the recipe.
Jackie Garvin says
David,
So glad to hear you enjoyed the recipe. I wanted enough leftover beans to make soup. I added chicken stock and puréed the beans for a tasty soup.
Happy 2016!
Amanda S says
This recipe blew my mind. I am rarely ever satisfied with a recipe as-is but this one was perfect. This will definitely become a staple in my house. I’ve already made it twice in 3 weeks!
Jackie Garvin says
Amanda,
I consider it an honor each time someone gains inspiration from one of my recipes. The fact you’ve made it several times is a blessing of the highest order. Thank you for letting us be a part of a great meal.