- Sort and cull beans, place in a large pot with lid. Cover beans plus an inch with boiling water. Allow to cool on the counter, covered, for about 3 hours. Add cold water as needed to keep beans covered.
- Add enough cold water to cover beans by 2-innches. Cover with lid and let stand in the refrigerator overnight.
- Drain beans in colander. Add beans to a large pot and cover with cold water by 2 inches. Use medium high heat to slowly bring the water to a boil. Reduce heat and simmer for 30 to 40 minutes. Check beans frequently and remove from heat and drain when beans are just tender.
- While the beans are cooking preheat the oven to 425°F. Cut rib meat into small tid-bits and sauté in a tablespoon of olive oil until just browned. If there is any oil or fat left in the pan add a sprinkle of flour, cook and stir to capture the fat. Add the cooked meat and any fat the bean crock.
- Finely dice the onion and add to the bean crock; add the minced garlic. Season with salt, pepper and paprika to taste.
- Add the drained, cooked beans to the bean crock. Add the tomato sauce, chicken base (you may substitute chicken bouillon cubes if you wish) and add the honey barbecue sauce. Gently stir to mix the ingredients and not smash the beans. Add water, it will take about half a cup, to just fill the bean crock. Give an additional stir. Use a damp paper towel to clean the surface that the lid sits on so it won’t stick during the baking.
- Place the bean crock in the preheated oven. A cookie sheet on the rack under the crock is a good idea to catch any spills or boil overs. Reset the oven temperature to 375° and bake for 30 minutes. Then reduce the temperature to 225° and bake an additional 1 ½ hours. Remove the crock from the oven and check the beans, stirring gently. Taste the broth and adjust any seasonings to your preference. Add water as needed to keep the crock near the full level. Return the crock to the oven and bake an additional 2 hours, 4 hours in all.