Servings: 2-3 Entrees





2 cups tomato puree


1 ½ tablespoon butter


2/3 cup minced onion


¾ teaspoon ground allspice


¼ teaspoon red pepper flakes


¼ teaspoon ground cloves


1/3 cup light brown sugar


3 tablespoons cider vinegar


4 cups cooked Cannellini beans (approximately 31 ounces), rinsed


1 sweet bell pepper, peeled and chopped


3 strips bacon, cooked and chopped


6 pork boneless country-style ribs


36 garlic slices


8” x 4” slice yellow or white cornbread







Heat a quart saucepan. When hot, add butter.


When butter is melted, add onion.


Sautee onion in butter until transparent. Do not brown.


Add allspice and pepper flakes to saucepan.


Saute for 3 minutes.


Add puree, brown sugar, and cider vinegar. Stir until sugar is melted.


Bring to a simmer. Simmer for 1 hour, stirring occasionally.


Preheat oven to 375° F.


Place beans, sauce and bell pepper in an oven-proof casserole with a lid.



Heat in oven for 40 minutes.


Remove lid and continue to cook for 20 minutes.


Make 6 cuts in the top of each rib and place a slice of garlic in each slit.


Grill pork ribs to 165° F.


Remove from grill and tent.


Lightly toast cornbread slice in oven.




Place lightly toasted cornbread on serving platter.


Arrange ribs across corn bread.


Pour a topping of beans across the ribs.


Garnish with ½ of bacon.


Scatter a few chopped chives over the top of the bacon.


Place any remaining beans in a side dish. Top with remaining bacon.


Slice portions between ribs and serve one portion of beans, rib and cornbread to each patron.