Sweet Jalapeno Ribs

2 (16 ounce) cans pinto beans, drained
3 pounds country-style pork ribs, trimmed
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon pepper
1 medium onion, chopped
1 (10.5 ounce) jar red jalapeno jelly
1 (5 ounce) bottle steak sauce
2 jalapeno peppers, seeded and
    finely chopped, optional

Place beans in a 4-quart crock pot. Set aside.

Cut ribs apart; sprinkle with garlic powder, salt and 1/2 teaspoon pepper. Place ribs on a rack in a broiler pan. Broil 5 1/2 inches from the heat, with electric oven door partially opened, for 18 to 20 minutes or until well browned, turning once. Add ribs to crock pot and sprinkle with chopped onion.

Combine jelly, steak sauce, and, if desired, chopped jalapeno peppers in a saucepan; cook over low heat until jelly melts. Pour over ribs and stir gently. Cover and cook on HIGH for 5 to 6 hours or on LOW for 9 to 10 hours.

Remove ribs; skim fat from sauce. Cook sauce with beans, uncovered, on HIGH for 30 minutes more or until slightly thickened. Add ribs just before serving to reheat.

Serves 4.