- 1 cup dried Great Northern beans (8 ounces)
- 2 cups low-sodium chicken broth
- One 15-ounce can diced tomatoes, drained
- 1/4 cup dry white wine
- 3 garlic cloves, smashed
- One 6-inch rosemary sprig plus 1/2 teaspoon finely chopped rosemary
- 2 tablespoons tomato paste
- 2 racks baby back ribs (about 4 pounds), cut into 3-rib sections
- 2 tablespoons balsamic vinegar
- 1 tablespoon honey
- Kosher salt and freshly ground pepper
- 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.
- 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.
- 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.