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Preparing and cooking beef ribs recipe slow cooker step by step

beef ribs recipe slow cooker

These slow cooker beef ribs deliver tender, fall-apart meat with rich BBQ flavor using a simple low-and-slow method. Finished under the broiler for a sticky caramelized glaze, this recipe creates restaurant-quality ribs at home with minimal prep and simple pantry spices.
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Prep Time 10 minutes
Cook Time 7 hours
Total Time 7 hours 10 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American BBQ
Calories: 816
Ingredients Method Notes

Ingredients
  

Ribs
  • 2 lb beef back ribs or beef short ribs
  • 1 tbsp olive oil optional, helps seasoning stick
Dry Spice Rub
  • 1 tsp kosher salt
  • 0.5 tsp black pepper
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp smoked paprika
  • 0.25 tsp cayenne pepper optional for heat
BBQ Sauce
  • 1 cup sugar free BBQ sauce used during slow cooking
  • extra sugar free BBQ sauce for glazing before broiling

Method
 

  1. Place the ribs bone side up and remove the thin membrane from the back of the rack if it is present. Pat the ribs dry with paper towels.
  2. In a small bowl, mix the kosher salt, black pepper, garlic powder, onion powder, smoked paprika, and cayenne pepper until well combined.
  3. Brush the ribs lightly with olive oil if using. Sprinkle the spice rub evenly over both sides of the ribs and press the seasoning gently into the meat.
  4. Arrange the seasoned ribs inside the slow cooker, standing them along the inner wall if needed. Pour the BBQ sauce over the ribs so they are well coated.
  5. Cover with the lid and cook on low for 7 to 8 hours or on high for 3.5 to 4 hours until the ribs are very tender and the meat begins to pull back from the bones.
  6. Preheat the oven broiler to high heat. Carefully transfer the cooked ribs to a foil-lined baking sheet.
  7. Brush the ribs with an additional layer of BBQ sauce to create a glaze.
  8. Place the ribs under the broiler for 2 to 3 minutes until the sauce bubbles and forms a caramelized glaze. Watch closely to avoid burning.
  9. Let the ribs rest for about 5 minutes before slicing between the bones. Serve hot with extra BBQ sauce if desired.

Notes

For best texture, cook ribs on the low setting whenever possible. Removing the membrane before cooking allows seasoning to penetrate the meat more effectively. You can skim excess fat from the cooking liquid and simmer it into a simple sauce for serving. These ribs pair well with roasted cauliflower, cabbage slaw, or sautéed green beans for a low-carb meal.