Cracked Ribs and Black-eyed Peas Recipe

Name: Cracked Ribs and Black-eyed Peas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 lbs (2.3 kg). pork ribs; 2 quarts (1900 ml) beer; 2 cups (475 ml) cider vinegar; 1 tbsp (15 ml) fresh ground black pepper; 1 tbsp (15 ml) ground oregano; 1 tbsp (15 ml) ground cumin; 2 tbsp (30 ml) celery salt; 2 tbsp (30 ml) brown sugar; 2 tbsp (30 ml) chili powder; 3 tbsp (45 ml) garlic powder; 3 tbsp (45 ml) paprika; 2 tbsp (30 ml) butter; 1 medium onion, diced; 4 cloves garlic, finely chopped; 1 tbsp (15 ml) dry mustard; 4 tbsp (60 ml) brown sugar; 1 tsp (5 ml) instant coffee; 1 tsp (5 ml) hot pepper sauce; 2 cups (475 ml) tomato sauce; 1/2 cup (125 ml) cider vinegar; salt and pepper to taste; 2 cloves garlic; 1 carrot, diced; 1 celery stalk, diced; 1 10 oz (280 grm). package frozen black-eyed peas; 1 bay leaf; 2 cups (475 ml) chicken stock

Servings: persons

5 lbs (2.3 kg). pork ribs
2 quarts (1900 ml) beer
2 cups (475 ml) cider vinegar
1 tbsp (15 ml) fresh ground black pepper
1 tbsp (15 ml) ground oregano
1 tbsp (15 ml) ground cumin
2 tbsp (30 ml) celery salt
2 tbsp (30 ml) brown sugar
2 tbsp (30 ml) chili powder
3 tbsp (45 ml) garlic powder
3 tbsp (45 ml) paprika
2 tbsp (30 ml) butter
1 medium onion, diced
4 cloves garlic, finely chopped
1 tbsp (15 ml) dry mustard
4 tbsp (60 ml) brown sugar
1 tsp (5 ml) instant coffee
1 tsp (5 ml) hot pepper sauce
2 cups (475 ml) tomato sauce
1/2 cup (125 ml) cider vinegar
salt and pepper to taste
2 cloves garlic
1 carrot, diced
1 celery stalk, diced
1 10 oz (280 grm). package frozen black-eyed peas
1 bay leaf
2 cups (475 ml) chicken stock

1
Pre-heat oven to 475 degrees (250 C.).
2
Place the ribs in a large pot and cover with the beer, vinegar and just enough water to completly submerge the ribs.
3
As soon as the water begins to boil, remove the pot from the heat, cover and set aside for 20 minutes.
4
In a medium saucepan, over medium heat, melt the butter and saute the onions and garlic until soft and golden.
5
Add the mustard, brown sugar and instant coffee to the saucepan and cook for one minute, stirring constantly.
6
Stir in the hot sauce, tomato sauce and vinegar.
7
When the mixture come to a boil, reduce the heat and simmer 30 minutes.
8
Season with salt and pepper, to taste.
9
Mix the dry ingredients.
10
Remove the ribs from the pot and rub well with the dry rub mixture.
11
Place the ribs, fat side up in a foil lined pan and bake for 40 minutes, turning once halfway through.
12
Reduce the heat to 350 degrees (175 C.), pour the grease from them, reserving 2 tbsp (30 ml) and cover the ribs with hot sauce.
13
Wrap well in foil and bake until tender, about 45 minutes.
14
In a medium saucepan, saute the garlic in the reserved rib drippings until lightly golden.
15
Add the carrot, celery, peas, bay leaf and chicken stock, bring to a boil.
16
Reduce heat and cook until the beans are tender, about 10 minutes.
17
Enjoy.

1881

kcal

Calories

Fat

Carbs

197

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 27 ingredients. The key ingredients include: 5 lbs (2.3 kg). pork ribs, 2 quarts (1900 ml) beer, 2 cups (475 ml) cider vinegar, 1 tbsp (15 ml) fresh ground black pepper, and more.

Yes, Cracked Ribs and Black-eyed Peas falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Cracked Ribs and Black-eyed Peas

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions