Sweet Jalapeno Ribs

2 (16 oz) can pinto beans, drained
3 lbs. country-style pork ribs, trimmed
1/2 t garlic powder
1/2 t salt
1/2 t pepper
1 meduim onion, chopped
1 (10.5 oz) jar red jalapeno jelly
1 (5 oz) bottle steak sauce (A-1)
2 jalapeno peppers, seeded and finely chopped*

Place beans in a 4-quart electric slow cooker. Set aside.
Cut ribs apart; sprinkle with garlic powder, salt, and pepper. Place ribs on a rack in a broiler pan. Broil 5 1/2 inches from heat (with electric oven door partially opened) 18-20 minutes or until well browned, turning once. Add ribs to slow cooker, and sprinkle with onion.
Combine jelly, steak sauce, and, if desired, chopped peppers in a sauce-pan; cook over low heat until jelly melts. Pour over ribs; stir gently.
Cover and cook on HIGH 5 to 6 hours or on LOW 9 to 10 hours. Remove ribs; skim fat from sauce. Cook sauce with beans, uncovered, on HIGH 30 more minutes or until slightly thickened. Add ribs just beofre serving to reheat.

*I omitted the peppers because the jelly seemed really spicey