The recipe I’ve concocted goes something like this:
Short ribs pan seared
Caramelized onions
Sauted red bell pepper
Molasses
Brown sugar
Garlic
A few cans pork and beans.
Throw it all in the crock pot and let it simmer for about 8 hours.
I don’t see why it wouldn’t.
What is your concern?
I would substitute a couple of cans of B&M Baked Beans.
I fail to see any way in which that combination could fail to work.
I’m worried letting a can of already cooked beans simmer until the ribs are fork tender will turn to mush.
After 8 hours the onions and peppers will probably mostly disintegrate, but the beans will be fine.
Okay thanks.
I’ll wait until the end to add the onions and peppers then.
This would be awesome! Add some chili powder you’d have an awesome chili as well.
If I was worried about the beans mushing out I’d put in half of them at the start and half near the end, leaving just enough time for the late-add beans to get up to eating temperature. That way you get bean-thickened gravy and you get distinct individual solid beans.
Some brands of canned beans turn into mush pretty quickly and others are more robust. You should know enough about your brand on hand to handicap that race.
I normally think of “short ribs” as beef ribs. I hope you’re actually talking about pork ribs. I would not want beef ribs and pork-and-beans in the same dish. Nor molasses nor sugar with beef. That would be anathema.
I’m gonna be the voice of dissent. You’re already most of the way to your own bbq sauce with the molasses and brown sugar. Add some ketchup and cider vinegar (and whatever other seasonings you like) and leave the beans out altogether.
Eight hours later, take out the ribs and get the broiler going. Add the beans to the pot. Finish the ribs in the oven to get a nice crust while the beans heat in the bbq sauce. Same amount of work but no chance whatsoever of overcooked beans.
An added bonus that you probably don’t care about, but I would: no “beany” flavor cooked into the meat. The meat and the beans will be more distinct from one another.
I assume short ribs are beef, as well. I see no problem with the dish as is. Beef and sweet sauces are fine, unless this is some sort of Texas purist thing or something. I’m not a fan of sweet, but I’ve had plenty of beef with a sweet finish to them. See, for instance, Korean beef kalbi.
I’m wondering why you don’t just use some dry beans which you soaked overnight, since you already have all the other ingredients from pork ‘n’ beans in there.
This was my first thought. But then I thought, I used the recipe in my OP before, and it worked out wonderfully. The difference was I used ground sausage and ground beef for the meat and didn’t need to simmer it that long.
I’m just trying to recreate the magic using a different meat.