Active Time
25 MIN
Total Time
6 HR 30 MIN
Yield
Serves : 6
© Fredrika Stjärne

How to Make It

Step 1    

In a slow cooker, combine the beans with the broth, tomatoes, wine, garlic, rosemary sprig and 1 tablespoon of the tomato paste. Nestle the ribs into the beans, cover and cook on low until the ribs are tender, about 3 hours. Transfer the ribs to a rimmed baking sheet and cover with foil. Continue to cook the beans on low for 3 hours longer, until tender. Discard the rosemary sprig and skim off as much fat as possible.

Step 2    

Shortly before serving, preheat the broiler. In a small bowl, mix the remaining 1 tablespoon of tomato paste with the balsamic vinegar and honey. Season the ribs with salt and pepper and set them on a baking sheet, meaty side up. Brush with the balsamic glaze and broil the ribs about 3 inches from the heat for about 3 minutes, rotating if necessary, until browned and heated through. Cut into individual ribs.

Step 3    

Stir the chopped rosemary into the beans and season with salt and pepper. Spoon the beans into shallow bowls, top with the glazed ribs and serve.

Make Ahead

The ribs and beans can be refrigerated separately for up to 2 days. Bring both to room temperature, then rewarm the beans and glaze the ribs just before serving.

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Aggregate Rating value: 4

Review Count: 1107

Worst Rating: 0

Best Rating: 5

Author Name: Craig Alperowitz

Review Body: This looks delicious, but slow cooking the ribs on low for 3 hours?  There's no way the ribs can be done in that time, right?  Has anyone cooked this or is this a typo?  Even 3 hours on high in the slow cooker doesn't seem like enough time to cook the ribs.

Review Rating:

Date Published: 2016-11-12