Description
Tender, fall-off-the-bone beef ribs cooked low and slow in a rich, smoky, and tangy homemade BBQ sauce. Finish under the broiler for a perfectly caramelized, sticky glaze.
Ingredients
For the Beef Ribs:
3 to 4 lbs beef short ribs (or beef back ribs)
1 tsp salt
1 tsp black pepper
1 tsp garlic powder
1 tsp onion powder
1 tsp paprika
½ tsp chili powder
1 tbsp vegetable oil (optional, for searing)
½ cup beef broth or water
For the Homemade BBQ Sauce:
1 cup ketchup or tomato paste base
⅓ cup apple cider vinegar
⅓ cup brown sugar or molasses
2 tbsp Worcestershire sauce
1 tbsp yellow mustard
1 tsp garlic powder
1 tsp onion powder
1 tsp smoked paprika
Dash of liquid smoke, hot sauce, or chili flakes (optional, to taste)
Instructions
Prepare the BBQ Sauce:
In a small saucepan over medium heat, combine all the BBQ sauce ingredients. Bring to a gentle simmer and cook for 10–15 minutes, stirring occasionally, until smooth and slightly thickened. Set aside.
Prep & Season Ribs:
Trim excess outer fat pockets and silver skin from the ribs. In a small bowl, mix the salt, black pepper, garlic powder, onion powder, paprika, and chili powder. Generously rub the spice mixture all over the ribs.
Sear (Optional):
Heat vegetable oil in a large skillet over medium-high heat. Brown the ribs on all sides for 2–3 minutes per side to build extra depth of flavor.
Load the Slow Cooker:
Pour broth (or water) into the bottom of the slow cooker. Arrange the seasoned ribs inside in a single layer or fitted spiral. Pour about 1 cup of the prepared BBQ sauce evenly over the top, reserving the remaining sauce for broiling/serving.
Slow Cook:
Cover and cook on LOW for 6–8 hours (or HIGH for 4 hours) until the beef is tender and easily pulls away from the bone (internal temperature around 190°F–205°F).
Broil for Caramelized Finish (Optional):
Preheat your oven’s broiler. Carefully transfer the tender ribs to a foil-lined baking sheet. Generously brush with the reserved extra BBQ sauce. Broil 4–6 inches from the heat source for 5–10 minutes until the sauce bubbles and caramelizes.
Serve:
Slice between the bones and serve warm with extra BBQ sauce and your favorite sides.
Notes
Cut Choice: Beef short ribs offer rich marbling and deep flavor, but beef back ribs or flanken-style cuts can also be used.
Troubleshooting: If the meat isn’t easily falling off the bone, it simply needs more time—continue cooking on LOW for another 30–60 minutes.
Storage & Reheating: Store leftover ribs in an airtight container in the refrigerator for up to 3 days, or freeze for up to 3 months. Reheat gently in the oven or slow cooker to maintain tenderness.
- Prep Time: 20 minutes
- Cook Time: 8 hours
- Category: Dinner / Main Course
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 portion (approx. 2–3 ribs)
- Calories: 680 kcal
- Sugar: 18 g
- Sodium: 890 mg
- Fat: 42 g
- Saturated Fat: 17 g
- Unsaturated Fat: 22 g
- Trans Fat: 1.5 g
- Carbohydrates: 24 g
- Fiber: 1 g
- Protein: 48 g
- Cholesterol: 165 mg
Keywords: Slow Cooker, Beef Ribs, BBQ Ribs, Short Ribs, Barbecue