BBQ Beans with Braised Short Ribs

• beef short ribs
• 1/2 cup oil
• 1 gal. beef broth
• 2 qt. canned Italian-style diced tomatoes, undrained
• 3-1/2 qt. canned butter beans, drained, rinsed
• 3-1/2 qt. canned great Northern beans, drained, rinsed
• 3-1/2 qt. canned pinto beans, drained, rinsed
• 3 qt. BULL'S-EYE Original Barbecue Sauce
• 1-3/4 qt. canned kidney beans, drained, rinsed
• 1 cup onions, medium dice Safeway 1 lb For $1.49 thru 02/09
• 1/2 cup garlic, minced
• 1/2 cup fresh jalapeno peppers, diced

1. Brown both sides of ribs in hot oil in large pot on medium-high heat.
2. (May need to brown in batches.)
3. Drain fat; discard.
4. Add broth and tomatoes to ribs in pot.
5. Bring just to boil; cover.
6. Reduce heat to low; simmer 2 hours or until meat is very tender.
7. Remove meat from liquid; set aside to cool.
8. Skim fat from liquid.
9. Reserve 2 cups of the liquid (or 1/2 cup of the liquid for trial recipe).
10. Discard remaining liquid.
11. (Or save to use as a soup base or for another use.)
12. Shred meat; return to pan along with the reserved liquid.
13. Add remaining ingredients; cook until heated through, stirring occasionally.

beef short ribs, oil, beef broth, tomatoes, butter beans, canned great northern beans, pinto beans, barbecue sauce, kidney beans, onions, garlic, fresh jalapeno peppers

Taken from www.kraftrecipes.com/recipes/bbq-beans-braised-short-ribs-110545.aspx (may not work)