Slow Cooker Barbequed Beef Ribs

These slow cooker barbequed beef ribs are cooked low and slow until the meat is tender, juicy, and ready to pull away from the bone. A thick barbecue sauce coats every rib, giving you plenty of sweet, smoky, tangy flavor without standing over the grill.

If you love an easy beef dinner that practically cooks itself, this is one to keep. The slow cooker does most of the work, and a quick finish under the broiler gives the ribs that dark, sticky coating that makes them look every bit as good as they taste.

Slow cooking works especially well with beef that needs plenty of time to soften. Keeping the temperature low gives the connective tissue time to break down, which is one reason slow-cooked beef can become so tender.

WHY YOU’LL LOVE THESE SLOW COOKER BEEF RIBS

TENDER AND JUICY: Several hours of gentle cooking turn meaty beef ribs into fork-tender pieces that are easy to pull apart.

BIG BARBECUE FLAVOR: Barbecue sauce, brown sugar, Worcestershire sauce, apple cider vinegar, and seasonings create a rich sauce with plenty of sweet and savory flavor.

EASY PREP: There’s no need to spend the afternoon tending a smoker or grill. Season the ribs, add them to the crockpot, and let them cook.

GREAT FOR FAMILY DINNERS: These saucy ribs are hearty enough to anchor a complete dinner. Add potatoes, corn, coleslaw, or rolls and you’re set.

I love the contrast you get at the end. The beef is incredibly soft from the slow cooker, while the sauce becomes thick, dark, and sticky after a few minutes under the broiler.

And the smell while these cook? Rich beef and barbecue sauce slowly filling the kitchen for hours. It makes waiting for dinner a little harder.

SLOW COOKER BARBEQUED BEEF RIBS INGREDIENTS

The ingredient list is simple, but each one helps build the sauce around the beef.

You’ll need:

• 4 pounds of meaty beef back ribs or individual beef ribs
• 1½ teaspoons of kosher salt
• 1 teaspoon of freshly ground black pepper
• 1 teaspoon of smoked paprika
• 1 teaspoon of garlic powder
• 1 teaspoon of onion powder
• ½ teaspoon of chili powder
• 1 tablespoon of olive oil
• 1 medium yellow onion, thinly sliced
• 1½ cups of barbecue sauce, divided
• ½ cup of ketchup
• ¼ cup of packed light brown sugar
• 2 tablespoons of apple cider vinegar
• 1 tablespoon of Worcestershire sauce
• 2 teaspoons of minced garlic
• 1 teaspoon of Dijon mustard
• ½ teaspoon of liquid smoke, optional

WHAT KIND OF BEEF RIBS SHOULD I USE?

Meaty beef back ribs work very well here. You can also use large individual beef ribs that fit comfortably inside your slow cooker.

Look for ribs with a good amount of meat attached instead of pieces that are mostly exposed bone. A little fat is a good thing. It adds flavor and helps keep the beef moist while it cooks.

If you have a full rack, cut it into sections of two or three ribs so the pieces fit easily into the crockpot.

ABOUT THE BARBECUE SAUCE

Use a barbecue sauce that you already enjoy because its flavor will come through strongly in the finished dish.

A thicker sauce works particularly well. The ketchup and brown sugar give it extra body, Worcestershire adds savory depth, and apple cider vinegar keeps the sweetness from becoming too heavy.

Want a smokier flavor without using an outdoor smoker? Add the optional ½ teaspoon of liquid smoke. A small amount is plenty.

SLOW COOKER BEEF RIBS SUBSTITUTIONS AND ADDITIONS

BARBECUE SAUCE: You can use a sweet, smoky, spicy, or tangy barbecue sauce. If your sauce is already very sweet, reduce the brown sugar to two tablespoons.

BROWN SUGAR: Dark brown sugar can replace light brown sugar and will give the sauce a slightly deeper molasses flavor.

SPICE: Add ¼ to ½ teaspoon of cayenne pepper if you want ribs with more heat.

GARLIC: Fresh minced garlic gives the sauce excellent flavor, but ½ teaspoon of extra garlic powder can be used in a pinch.

ONION: The sliced onion softens almost completely as the ribs cook and adds flavor to the cooking juices. If you don’t want pieces of onion, use one teaspoon of onion powder instead.

APPLE CIDER VINEGAR: White vinegar can work if that’s what you have, although apple cider vinegar has a milder flavor that pairs especially well with barbecue sauce.

HOW TO MAKE BARBEQUED BEEF RIBS IN THE SLOW COOKER

These ribs need only a short amount of hands-on preparation before the crockpot takes over.

STEP ONE: PREPARE THE RIBS

Pat the beef ribs dry with paper towels.

If you purchased a full rack, use a sharp knife to cut between the bones, either separating the ribs individually or leaving them in sections small enough to fit inside your slow cooker.

Drying the surface first helps the seasoning stick instead of sliding off.

STEP TWO: SEASON THE BEEF

In a small bowl, combine the salt, black pepper, smoked paprika, garlic powder, onion powder, and chili powder.

Sprinkle the mixture over all sides of the ribs. Rub it gently into the meat so every piece gets a good coating.

STEP THREE: BROWN THE RIBS

Heat the olive oil in a large skillet over medium-high heat.

Working in batches, add the ribs and brown them for about two minutes per side. You aren’t trying to cook the beef through. You just want a dark brown surface.

Transfer each browned batch to a plate while you finish the remaining ribs.

PRO TIP:

Don’t crowd the skillet. Leaving room between the pieces helps the beef brown instead of steaming.

Browning is optional if you’re short on time, but those deeply browned edges give the finished ribs another layer of savory flavor.

STEP FOUR: MAKE THE BARBECUE MIXTURE

Add one cup of the barbecue sauce to a medium bowl.

Stir in the ketchup, brown sugar, apple cider vinegar, Worcestershire sauce, minced garlic, Dijon mustard, and liquid smoke, if using.

Whisk until the brown sugar is mixed in and the sauce looks smooth.

The remaining ½ cup of barbecue sauce will be saved for finishing the ribs.

STEP FIVE: ASSEMBLE THE SLOW COOKER

Spread the sliced yellow onion across the bottom of a 6-quart slow cooker.

Place the browned beef ribs over the onions. It’s fine if the pieces overlap slightly, although you don’t want to pack them in too tightly.

Pour the prepared barbecue mixture evenly over the ribs.

Use a spoon or silicone brush to spread the sauce over any exposed pieces of meat.

STEP SIX: COOK LOW AND SLOW

Cover the crockpot with the lid.

Cook the ribs on LOW for seven to eight hours, or until the beef is very tender and pulls away from the bone easily.

Try not to keep removing the lid while they cook. Every time you open the crockpot, heat escapes and the cooking time can increase.

PRO TIP:

Use fully thawed beef rather than putting frozen ribs directly into the slow cooker. Slow-cooker beef recipes also benefit from plenty of cooking time on LOW when tenderness is the goal.

STEP SEVEN: REMOVE THE RIBS CAREFULLY

Once the beef is tender, use tongs and a wide spatula to transfer the ribs to a foil-lined baking sheet.

Be gentle here. The meat may be so soft that some pieces want to slide right off the bone.

Brush the tops and sides generously with the reserved ½ cup of barbecue sauce.

STEP EIGHT: BROIL THE SAUCE

Preheat your oven broiler.

Place the ribs several inches below the broiler and broil for about two to four minutes.

Watch them closely. Barbecue sauce contains sugar and can move from beautifully caramelized to burned quickly.

Remove the pan when the sauce is bubbling and the edges have started to darken.

Brush with a little extra sauce before serving if desired.

TIPS FOR THE BEST CROCKPOT BEEF RIBS

Give the ribs enough time. If they still feel tough after several hours, they probably need to cook longer. Slow-cooked ribs should be very tender before you take them out.

Keep some sauce separate at the beginning. Sauce that has been reserved and hasn’t touched raw beef is ideal for brushing over the finished ribs.

Don’t drown the ribs in liquid. Beef releases juices and fat as it cooks, so the crockpot will contain more liquid at the end than it did at the beginning.

And don’t skip that quick broiler finish if you have time. The slow cooker makes the meat tender; the broiler gives the outside that glossy, sticky barbecue coating.

HOW TO SERVE SLOW COOKER BARBEQUED BEEF RIBS

These ribs are rich, so simple sides work really well.

Creamy mashed potatoes are excellent because they soak up the extra barbecue sauce and beef juices. Baked potatoes, roasted potatoes, or macaroni and cheese are good choices, too.

For something fresh, add coleslaw, a crisp green salad, or cucumber salad.

Corn on the cob, baked beans, green beans, and roasted vegetables all fit right in with a barbecue-style dinner.

Don’t forget bread. Soft dinner rolls or a piece of cornbread are perfect for catching the sauce left on the plate.

HOW TO STORE BARBEQUED BEEF RIBS

IN THE FRIDGE

Allow the ribs to cool, then transfer them to an airtight container.

Store leftovers in the refrigerator for up to three to four days.

Keep some of the cooking juices or extra barbecue sauce with the meat. It will help keep the beef moist when you reheat it.

IN THE FREEZER

Remove the meat from the bones if you’d like to save freezer space.

Place the cooled beef and a little sauce in a freezer-safe container or freezer bag. Remove as much extra air as possible before sealing.

Freeze for up to three months.

Thaw overnight in the refrigerator before reheating.

REHEATING

For the oven, put the ribs in a covered baking dish with a spoonful or two of sauce. Heat at 325°F until hot.

Individual portions can also be warmed in the microwave. Cover the meat and heat in short intervals so it doesn’t dry out.

If you have boneless leftover meat, shred it before reheating. It makes excellent barbecue beef sandwiches the next day.

SLOW COOKER BARBEQUED BEEF RIBS FAQS

Can I put raw beef ribs directly in the slow cooker?

Yes. Browning adds extra flavor and color, but the ribs can go directly into the crockpot after seasoning if you want to save time.

Should beef ribs be covered with liquid in a slow cooker?

No. You don’t need to submerge them.

The ribs release plenty of juices and rendered fat while cooking. The barbecue mixture adds additional moisture, so a large amount of broth or water isn’t necessary.

Why are my slow cooker beef ribs tough?

They probably need more time.

Beef ribs contain connective tissue that softens during long cooking. If you try one and the meat still resists when pulled with a fork, put the lid back on and continue cooking.

Can I cook these ribs on HIGH?

You can cook them on HIGH for about four to five hours, depending on their size, but LOW gives the beef more time to become tender.

If your schedule allows, the seven-to-eight-hour LOW setting is the better choice for this recipe.

Do I need to remove the membrane from beef ribs?

If there is a thick, tough membrane covering the bone side of your rack, you can remove it before seasoning.

Slip a butter knife underneath one corner, loosen it, then grip it with a paper towel and pull it away. If your butcher has already removed it, there’s nothing else you need to do.

Can I make these beef ribs ahead of time?

Yes. Cook the ribs until tender, cool them, and refrigerate them with their juices.

When you’re ready to serve, place them on a foil-lined pan, brush generously with barbecue sauce, and warm them in the oven. Finish briefly under the broiler to refresh the sticky coating.

EASY SLOW COOKER BARBECUE BEEF

These slow cooker barbequed beef ribs have everything you want from an easy comfort-food dinner: juicy beef, plenty of smoky barbecue flavor, and meat tender enough to pull apart with a fork.

The crockpot handles the long cooking while you get on with the rest of your day. Finish the ribs with another layer of sauce and a quick trip under the broiler, and you’ll have glossy, sticky ribs ready for a pile of mashed potatoes, corn, or your favorite barbecue sides.