Slow Cooker Glazed Pork Ribs With White Beans

Us girls are going out tonight, so I thought I would have something easy and that I don't usually care for that the boys like.  So ribs came to mind.  I didn't eat this but the husband pronounced it pitchy:/.  I did make one deviation, I used tomato sauce rather than diced.  Its because my husband isn't a fan of tomato chunks. He also said it was too vinegary. He said it wasn't bad but I don't plan on making it again.  The boy loved it.

Slow Cooker Glazed Pork Ribs With White Beans

1 c  dried Great Northern beans (8 ounces)
2 c  low-sodium chicken broth
1    15-ounce can diced tomatoes drained
1/4 c  dry white wine
3    garlic cloves,smashed
One 6-inch rosemary sprig plus 1/2 teaspoon finely chopped rosemary
2 T  tomato paste
2    racks baby back ribs (about
4 pounds),cut into 3-rib sections
2 T  balsamic vinegar
1 T  honey
Kosher salt and freshly ground pepper
1.In a slow cooker, combine the beans with the broth, tomatoes, wine,
garlic, rosemary sprig and 1 tablespoon of the tomato paste. Nestle
the ribs into the beans, cover and cook on low until the ribs are
tender, about 3 hours. Transfer the ribs to a rimmed baking sheet and
cover with foil. Continue to cook the beans on low for 3 hours longer,
until tender.  Discard the rosemary sprig and skim off as much fat as
possible.
2.Shortly before serving, preheat the broiler. In a small bowl, mix the
remaining 1 tablespoon of tomato paste with the balsamic vinegar and
honey. Season the ribs with salt and pepper and set them on a baking
sheet, meaty side up. Brush with the balsamic glaze and broil the ribs
about 3 inches from the heat for about 3 minutes, rotating if necessary,
until browned and heated through. Cut into individual ribs.
3.Stir the chopped rosemary into the beans and season with salt and
pepper. Spoon the beans into shallow bowls, top with the glazed ribs
and serve.

Make Ahead
The ribs and beans can be refrigerated separately for up to 2 days.
Bring both to room temperature, then rewarm the beans and glaze the
ribs just before serving. .