Fall Cooking: BBQ Backribs & Baked Beans
Have you ever seen a meal that just screams fall? Kita’s KC BBQ Boneless Backribs with Mama’s Baked Beans is just that! We think this meal should be on everyone’s table at least once during this fall season. Kita adds her signature grilling skills to the KC BBQ Boneless Backribs and finishes it off with her special baked beans with leftover brisket and bacon before smoking everything over the grill.
If you’re looking for something delicious for dinner or a way to use leftovers Kita’s meal is your solution. Click here to see where you can pick up your own KC BBQ Boneless Backribs to make at home and bring this skillet to your table.
Find the ingredients and directions for Kita’s meal below:
Ingredients:
- 1 package of AdapTable Meals KC Boneless Backribs
- 4 strips bacon
- 1 onion chopped
- 2 poblano peppers fire-roasted, skinned, seeded and chopped
- 2 cloves garlic minced
- 1 tbsp salt
- 2 tbsp brown sugar
- 1 tbsp brisket rub
- ¼ cup beer or water
- 1 cup honey barbecue sauce
- ½ cup ketchup
- 2 tbsp mustard
- 1 tbsp Worcestershire sauce
- 28 oz can pinto beans rinsed and drained
- 2 cups smoked brisket chopped
Directions:
- In a large cast-iron skillet heated over medium heat, cook the bacon until crispy.
- Remove from the skillet and drain on a paper towel.
- In the same skillet, with the rendered bacon fat, add the onion and sauté about 5 minutes until soft.
- Add in the chopped poblano and cook 5 minutes longer.
- Add in the minced garlic and cook 30 seconds longer.
- Mix in the salt, brown sugar, and brisket rub.
- Deglaze the pan with a splash of beer if needed by adding the liquid to the pan and scraping up any browned bits.
- Add the barbecue sauce, ketchup, mustard, and Worcestershire and stir to combine.
- Add the beans and allow the dish to smoke over the grill about 45 minutes.
- Add the chopped brisket and continue to smoke for another hour.
- Remove the beans from the heat and serve hot