Slow Cooked Ribs, Red Beans & Rice, Mint Julep Iced Tea

Ingredients:
2 pounds country style boneless pork ribs
1 tsp paprika
1 tsp chili powder
1/2 tsp onion powder
salt & pepper(just a few grinds each)
3/4 cup BBQ sauce (I use Sweet Baby Ray's Honey BBQ)

2 cups brown rice
1 15oz can red beans
3 tbsp extra virgin olive oil
1 vidallia onion
3-4 cloves of garlic minced
3 tbsp butter
1/2 of a jalepeno pepper minced
1/2 of a red chili minced
1 tbsp sugar
1 tsp paprika
1 tsp salt
1/2 tsp cumin
3 1/2 cups low sodium chicken broth
3/4 cup water


2 qts water
10 tea bags with tags removed
1 cup water
1 bunch mint
1/2 tray ice cubes

Ribs- In a slow cooker coat ribs with dry seasoning, then with BBQ sauce.  Cook on low for 8 hours.

Rice- Heat extra virgin olive oil in a pot and saute onions and garlic until fully cooked.  Add rice, butter, chilis, seasonings, salt, and sugar.  Stir for a minute until rice is coated.  Add broth, water and beans and bring to a boil.  Reduce to low and simmer for 45 mins, stirring occasionally.

Tea - Bring water to a boil in a pot.  Remove from heat and stir in sugar until fully dissolved.  Add tea bag and bruised mint and cover for 10 mins.  Remove lid and enjoy the mentholated steam before discarding tea bags and mint bunch.  Add ice cubes and allow to cool with cover off until ice cubes have melted.  Stir and carefully pour into a pitcher and refrigerate.  Serve over a glass of ice.