Baked Beans we ate with the ribs

 
6 slices bacon
1 medium onion, cut into small dice
     1/2 medium green pepper, cut into small dice
      2 large cans (28 ounces each) pork and beans
     1/2 cup barbecue sauce
     1/2 cup brown sugar
      3 T molasses
      1ts  ground cloves
      1/2 cup rhum
      1/4 cup distilled or cider vinegar
       2 teaspoons dry mustard or 2 tablespoons Dijon
Adjust oven rack to lower-middle position and heat oven to 325 degrees. Fry bacon in large, deep sauté pan skillet until bacon has partially cooked and released about 1/4 cup drippings. Remove bacon from pan and drain on paper towels cut in thirds and set aside. Add onions and peppers to drippings in pan and sauté until tender, about 5 minutes. Add beans and remaining ingredients bring to a simmer. (If skillet is not large enough, add beans and heat to a simmer then transfer to a large bowl and stir in remaining ingredients). Pour flavored beans into a greased 13-by 9-inch (or similar size) ovenproof pan. Top with bacon, then bake until beans are bubbly and sauce is the consistency of pancake syrup, about 2 hours. Let stand to thicken slightly and serve.