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.