Slow Cooker Barbequed Beef Ribs, 1st Recipes Style (Print Version)
Tender slow cooker beef ribs in a sweet, tangy homemade barbecue sauce with a sticky broiled finish.
# Ingredients:
For the ribs
01 -
3 lb (1.4 kg) beef back ribs or beef short ribs
02 -
1 teaspoon kosher salt, divided
03 -
1/2 teaspoon black pepper
04 -
1 tablespoon neutral oil
For the barbecue sauce
05 -
1 cup (240 g) ketchup
06 -
1 can (6 oz or 170 g) tomato paste
07 -
1/2 cup (100 g) packed brown sugar
08 -
1/3 cup (80 ml) apple cider vinegar
09 -
1/2 cup (120 ml) beef broth or water
10 -
2 tablespoons prepared yellow mustard
11 -
1 tablespoon Worcestershire sauce, gluten-free if needed
12 -
2 teaspoons smoked paprika
13 -
1 teaspoon garlic powder
14 -
1/2 teaspoon onion powder
15 -
1/4 teaspoon cayenne pepper, optional
# Instructions:
01 -
Pat the ribs dry with paper towels. Season them with 1/2 teaspoon salt and the black pepper.
02 -
Heat the oil in a large skillet over medium-high heat. Sear the ribs in batches for about 2 minutes per side, just until browned, then transfer them to a 6-quart slow cooker.
03 -
In a bowl, whisk the ketchup, tomato paste, brown sugar, vinegar, broth, mustard, Worcestershire sauce, smoked paprika, garlic powder, onion powder, cayenne if using, and remaining 1/2 teaspoon salt until smooth.
04 -
Pour the sauce over the ribs and turn them to coat. Cover and cook on Low for 8 hours, or on High for 4-5 hours, until the meat is very tender.
05 -
Carefully transfer the ribs to a foil-lined baking sheet. Spoon excess fat from the sauce. For a thicker glaze, simmer the sauce in a saucepan for 8-12 minutes.
06 -
Brush the ribs generously with sauce. Broil 4-6 inches from the heat for 3-5 minutes until bubbling and lightly charred at the edges. Serve with extra sauce.
# Notes:
01 -
Low heat gives the most tender texture for beef ribs.
02 -
Use thawed ribs for safe, even slow-cooker cooking.
03 -
Sauce thickness will vary based on how fatty the ribs are.