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–+ servings

Slow Cooker Barbequed Beef Ribs Recipe

Tender beef ribs cook low and slow in a sweet, smoky barbecue sauce before being brushed with more sauce and broiled for a sticky finish.
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Prep Time 20 minutes
Cook Time 8 hours
Total Time 8 hours 20 minutes
Course Dinner
Servings 6

Ingredients
  

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

Instructions
 

  • Pat the ribs dry with paper towels. Cut a full rack into individual ribs or smaller sections if needed to fit the slow cooker.
  • Combine the salt, black pepper, smoked paprika, garlic powder, onion powder, and chili powder in a small bowl. Season all sides of the ribs.
  • Heat the olive oil in a large skillet over medium-high heat. Brown the ribs in batches for about two minutes on each side. Transfer to a plate.
  • In a medium bowl, combine one cup of barbecue sauce, ketchup, brown sugar, apple cider vinegar, Worcestershire sauce, garlic, Dijon mustard, and optional liquid smoke.
  • Spread the sliced onion over the bottom of a 6-quart slow cooker. Arrange the ribs over the onion.
  • Pour the barbecue mixture over the beef, spreading it over the ribs.
  • Cover and cook on LOW for seven to eight hours or until the beef is fork-tender and pulls easily away from the bone.
  • Carefully transfer the ribs to a foil-lined baking sheet.
  • Brush the ribs with the remaining ½ cup of barbecue sauce.
  • Broil for two to four minutes, watching closely, until the sauce is bubbling and caramelized around the edges.
  • Brush with additional barbecue sauce if desired and serve hot.

Notes

  • Browning the ribs isn’t required, but it adds excellent color and flavor.
  • Use thawed beef ribs for predictable slow-cooker cooking.
  • Avoid opening the lid repeatedly during cooking since this releases heat.
  • The ribs are ready when the meat is very tender. Larger, meatier pieces may need the full eight hours.
  • Watch the ribs constantly while broiling. The sugar in barbecue sauce can burn quickly.
  • For easier cleanup, line the baking sheet with aluminum foil before broiling.