Nina’s BBQ Ribs ‘n’ Beans

Plate of BBQ Ribs with a stuffed artichoke on an alligator platter

Almost everybody likes ribs, and this is my secret recipe! When I first started makin’ ribs, I had many trial and errors to perfect it. Now, they are! And so many people ask what kind of BBQ sauce I use in my beans, but I don’t use any. They’re that good!

BBQ Ribs with a stuffed artichoke, a plate of potato salad and some boiled crawfish


2 cans (3.5 pounds each) pork beans
1 10 ounce can Rotel Original (Click HERE to buy Rotel.)
1 bell pepper
1 onion
4-ounces garlic
2 cups brown sugar
1 1/2 cups vinegar
6 bacon strips


Chop and combine all the ingredients. Top with bacon strips. Bake uncovered at 400 degrees for about 4 hours until thick. Serve the beans with Nina’s BBQ Ribs. I prepare my BBQ Beans 3 to 4 hours in advance before serving with my BBQ Ribs.

A deep pan filled with cooked BBQ beans covered in bacon


Small baby back ribs (1 slab of ribs will feed 2 to 3 people. Fix as many ribs as you need.)
Sweet Baby Ray’s BBQ Sauce (Click HERE to buy Sweet Baby Ray’s.)
Zatarain’s Creole Seasoning (Click HERE to buy Zatarain’s.)

INSTRUCTIONS FOR BBQ RIBSTwo slabs of BBQ ribs with a stuffed artichoke and in the background is potato salad with some crawfish

Coat the ribs with Zatarain’s Seasoning on both sides. Place in heavy duty aluminum foil. Bake at 350 degrees for 60 minutes. Remove from the oven but DO NOT open the foil for 60 minutes. Let cool. When ready, place the ribs on the grill at low to medium heat and brush Sweet Baby Ray’s BBQ Sauce on both sides of the ribs as they cook. Grill until it’s at your desired tenderness. The meat should pull right from the bone. Then eat!