Today we’re making Pork Belly and Ribs with Ghost Pepper Pinto Beans. That’s right, this recipe has baby-back ribs and pork belly….a double dose of the ole’ pig. This recipe has been adapted from a version in Chile Pepper Magazine.
This recipe is very hearty and is perfect for a cool fall or winter day. Now, let's get started.
Wash and let the beans soak in water (covered) overnight.
The next day, heat your grill to to medium-high heat.
Sprinkle the Tennessee Whiskey Cajun Blackening Seasoning on the pork belly and ribs. Grill quickly, searing all sides. You don’t need to cook the pork all the way through. Approximately 10 to 12 minutes.
Add the Guinness to a cast iron stock pot and place pot over medium heat.
Add the chicken broth.
Add the sliced onion.
Add the chili powder, dried oregano and paprika.
Bring to a simmer, stirring occasionally.
Cut the pork belly into 1” strips and cut the baby-back ribs into individual ribs.
Remove the stems from 2 Ghost Peppers. If you don' have ghost peppers, then subsitute ghost pepper mash or ghost pepper hot sauce.
Drain the beans and add to the pot.
Add the pork belly and ribs to the pot.
Add chicken broth as needed. The ingredients should be mostly covered.
Add the Ghost Peppers and cover.
Simmer 4 hours or until beans are done.
Delicious! For more information watch our Guiness Pork Belly and Ribs with Ghost Pepper Pinto Beans video.