Meat, Poultry, Pork

Serves 4 to 6

• 3 ounces slab bacon, cut into thin strips
• 4 ounces chopped white onion
• 3 pounds bone-in pork country ribs, trimmed
• Salt, freshly ground pepper to taste
• 16 ounces Frontera Tomatillo Salsa
• 2 cups drained, cooked, seasoned small white beans
• Garlicky white rice for serving

1. Cook bacon and onion in large, heavy skillet over medium-high heat, stirring often until bacon is nicely browned. Remove with a slotted spoon to a slow cooker.
2. Season country ribs generously with salt and pepper. Brown ribs in a single, uncrowded layer in the bacon fat until nicely browned on all sides. As they are browned add them o the slow-cooker. 
3. Add 16 ounces salsa to the cooker. Cover and simmer on high (4 to 6 hours), or low (about 8 hours).  Add 2 cups cooked small white beans during the last 30 minutes. Skim fat if necessary. Taste and adjust seasonings with salt.