Molasses Mustard Baked Beans with Ribs

Ingredients

• 2 cans (each 15 ounces) Navy Beans drained
• 2 cans (each 15 ounces) Red Beans or Kidney Beans drained
• 1 Medium-sized onion, finely chopped
• 1 Poblano pepper, or 1/2 green pepper, seeded and finely chopped
• 1/2 Reb Bell pepper, seeded and finely chopped
• 2 cloves Garlic, finely chopped
• 1/2 cup Molasses
• 1/2 cup Sweet Smoky Barbecue Sauce
• 1/2 cup Firmly packed brown sugar
• 1/4 cup Dijon Mustard
• 1/4 cup of your favorite beer, or more if needed
• 2 tablespoons Worcestershire sauce
• Coarse salt (Kosher or Sea) and freshly ground black pepper
• 1/2 t rack Smoky cooked pork or beef ribs, cut into individual ribs
• 1 Large Aluminum Foil Drip Pan, about 9 x 11 inches
• 1 1/2 cups Wood Chips or Chunks (optional), soaked for 1 hour in water to cover, then drained

Cooking Instructions

Place all of the beans in a large mixing bowl. Add the onion, poblano pepper, red bell pepper, garlic, molasses, barbecue sauce, brown sugar, mustard, beer, Worcestershire sauce and liquid smoke, if using. Stir to mix, then season with salt and black pepper to taste; the beans should be very flavorful.

Spoon half of the bean mixture into the aluminum foil pan. Arrange the ribs on top and spoon the remaining beans over them.

Set up the grill for indirect grilling and preheat to medium

When ready to cook, place the beans in the center of the grate away from the heat. If cooking on a charcoal grill and using wood chips, toss half of them on each mound of coals. Cover the grill and cook the beans until bubbling, browned, and richly flavored, 1 to 1 1/2 hours. If the beans start to dry out, add a little more beer and/or cover them with aluminum foil. If using a charcoal grill, replenish the coals as needed.

To serve, if you are feeling fastidious, remove the ribs, cut the meat off of them, and add it back to the beans. If you are feeling more rustic, serve 1 or 2 ribs, bone and all, with each portion of the beans.