*  Exported from  MasterCook  *

              Smoked Southwest Back Ribs with Refried Beans

Recipe By     : 
Serving Size  : 8    Preparation Time :0:00
Categories    : Grilling                         Low-Fat
                Pork                             Beans

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        =tomato-beer mopping sauce=
   3                    Garlic cloves
     1/2  cup           Minced onion
     3/4  cup           Beer
     1/4  cup           Red wine vinegar
     1/3  cup           Ketchup
   1      cup           Tomato juice
   1      teaspoon      Worcestershire sauce
   2      tablespoons   Dark brown sugar
   1 1/2  teaspoons     Chili powder
     3/4  teaspoon      Ground cumin
     1/4  teaspoon      Pepper
                        ===ribs===
   3      pounds        Baby back ribs -- in slabs
   3                    Handfuls mesquite chips
                        ===refried beans===
  30      ounces        Canned black beans
     1/2  cup           Chopped onion
   1      teaspoon      Chili powder
   1      teaspoon      Cumin seeds
     1/4  teaspoon      Pepper
   1      dash          Hot sauce
     1/4  cup           Chopped cilantro

Tomato-Beer Mopping Sauce:  Heat sprayed non-stick saucepan.  
Saute garlic and onions, covered, over medium heat 4 to 5 minutes or until tender. Stir as necessary. 
 Stir in remaining sauce ingredients.
Reduce heat to simmer and cook 5 minutes, uncovered.
Stir once or twice. Cool. Mopping sauce can be made day before serving.

 Ribs:  Discard any visible fat from ribs.  Soak mesquite chips in water 30 minutes; drain.
 Transfer ribs to glass dish and mop amply on both sides. let ribs stand at room temperature 1 hour. 
Meanwhile, prepare smoker according to manufacturer's directions.
Fill fire pan about three-quarters full of hardwood charcoal and heat coals until hot.
 Arrange mesquite chips over hot coals.  Fill water pan of smoker two-thirds full with hot water water 
and place in smoker. Mop ribs again with sauce and place on sprayed grid.  Cover smoker.
 Cook ribs about 1 hour until tender. Smoking time depends on thickness of ribs and heat of coals.
 Check every 30 minutes to see if hot water or coals have to be replenished. Be careful and use pot holders.

 Refried Beans:  While ribs are smoking, drain the beans, reserving the liquid; mash. 
Heat a sprayed non-stick frying pan over medium heat. Saute onions over medium heat,
 covered, 4 to 5 minutes or until tender. Add beans, chili powder, cumin seeds, pepper,
 and hot sauce. Continue cooking and stirring as necessary until beans are hot.
 Add reserved liquid if beans become to dry. Serve beans sprinkled with cilantro. 
Transfer rib slabs to cutting board and slice into single ribs. 
 Divide ribs among individual plates and serve hot with refried beans.

 Nutritional information per serving:  Carbohydrates - 29.9g; Protein - 43.4g; Fat - 18.45g; Sat. Fat - 7.2g; Calories - 437;  % Calories from fat - 36; Sodium - 688mg; Cholesterol - 100mg.


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