apple cider vinegar

Slow Cooker Barbeque Ribs and Baked Beans


Prep: 10 minutes

Cook: 8 minutes

Note: When increasing serving size, your prep time and cook time may vary.
For safe meat preparation, reference the USDA website.

Slow Cooker Barbeque Ribs and Baked Beans

Slow Cooker Barbeque Ribs and Baked Beans


Baked Beans :

  • 2 cans black beans, drained (approx. 4 cups)
  • 2 cans white beans, drained (approx. 4 cups)
  • 1 cup KC Masterpiece® Apple Cider Vinegar Barbecue Sauce®
  • 1 bell pepper, diced
  • 1/4 cup diced onion
  • 1 Tbsp. yellow or Dijon Mustard
  • 3 Tbsp. apple cider vinegar
  • 1 Tbsp. cumin
  • 1 Tbsp. chili powder
  • 2 Tbsp. pure maple syrup

Barbecue Ribs :

  • 2 pork rib racks (approx. 6 lbs. total)

Barbecue Rub:

  • 2 tsp. salt
  • 1 tsp. smoked paprika
  • 1 tsp. onion powder
  • 1 tsp. garlic powder
  • 1 tsp. cumin
  • 1/4 tsp. black pepper


  1. Combine all the baked bean ingredients in the slow cooker. Stir until everything is evenly coated.
  2. Remove as much fat from the ribs as you can and cut the rack to separate the ribs.
  3. In a large mixing bowl, combine all the rub ingredients. Coat each rib thoroughly with the rub and place it in the slow cooker on top of the beans.


  1. Cook the meat and beans on low for 8-10 hours. Make sure the ribs have reached an internal temperature of at least 145ºF.
  2. Remove the ribs from the slow cooker and place onto a large, lipped cookie sheet. Brush with more KC Masterpiece® sauce and set under the oven broiler until the sauce is caramelized, about 2-3 minutes.
  3. Plate the ribs with the baked beans. Serve immediately.