Source: dLife

A traditional recipe for pork ribs and beans with all the trimmings.

Servings

2.5 lb country style pork ribs , boneless
0.75 tsp dried rosemary , crushed
0.25 tsp salt
0.25 tsp black pepper
0.5 cup fresh chopped onion , 1 medium
15 oz canned kidney beans , rinsed and drained (cannellini)
15 oz low sodium canned black beans , rinsed and drained
14.5 oz canned diced tomatoes, with basil and garlic , undrained
0.25 cup red wine (dry)
0.25 cup grated Parmesan cheese (optional)

1 Remove excess fat from meat. Sprinkle ribs with rosemary, salt and pepper. Place ribs in a 4- to 5-quart slow cooker. Top with onion, beans, and undrained tomatoes. Add wine.
2 Cover and cook on low-heat setting for 8 to 9 hours or on high-heat setting for 4 to 4-1/2 hours.
3 With slotted spoon, transfer ribs and bean mixture to a serving platter. Spoon some of the cooking liquid over meat and beans. Sprinkle with Parmesan cheese, if desired.

PLEASE NOTE: This recipe contains canned beans. The nutrition facts given will be slightly inaccurate, because the analysis includes the salted water in which the beans are canned. When you drain and rinse these beans, you reduce the sodium content by about 40 percent.