I’m super excited to share with you my recipe for slow cooker beef ribs! I’ve always had a soft spot for slow cooker recipes. You toss in a bunch of ingredients, set the dial and then magic happens. Over the course of hours, those individual ingredients transform into a meal that’s so much more than the sum of its parts. It’s a little bit of kitchen alchemy that never fails to make me smile.
One of my absolute favorite slow cooker dishes has to be beef ribs. My short rib recipe is my go-to but this one features succulent beef back ribs in a savory tomato based sauce. Oh, the joy of tender, fall-off-the-bone beef, infused with a symphony of flavors, just waiting to be devoured!
Table of Contents
Why You’ll Love This Recipe
Simplicity of the Slow Cooker: One of the best things about this recipe is how easy it is to make. The slow cooker does most of the work for you. Just prepare your ingredients, set them in the cooker, and let it do its thing. No need to babysit a simmering pot or worry about precise timing. It’s a set-it-and-forget-it kind of deal. I love my crock pot!
Rich, Deep Flavors: This recipe is all about layers of flavor. The combination of beef broth, tomatoes and a medley of spices creates a sauce that’s incredibly rich and satisfying. As the ribs slow cook, they absorb all these wonderful flavors, resulting in a dish that’s truly mouthwatering.
Tender Beef Ribs: If you’re a fan of tender, fall-off-the-bone meat, then you’re in for a treat. The slow cooking process allows the beef ribs to become incredibly tender and succulent. Each bite is a melt-in-your-mouth experience.
Overview of Ingredients
- Avocado Oil: This is my go-to oil for searing the ribs or anything for that matter. It has a high smoke point, which means it can handle the heat without breaking down. Besides olive oil, it’s my favorite healthy fat.
- Beef Back Ribs: The star of our show! Beef back ribs are meaty, flavorful, and perfect for slow cooking. They have a good amount of fat, which melts down during cooking. Get bone-in beef ribs for maxium flavor. I love the cuts at Butcher Box.
- Sea Salt and Black Pepper: These are our basic seasonings. They enhance the natural flavors of the beef and help to bring out the taste of the other ingredients.
- Red Onion: The red onion adds a bit of sweetness and depth to the dish.Feel free to use white onion, yellow onion or even shallots.
- Beef Broth or Beef Stock: This forms the liquid base of our sauce. It adds a rich, meaty flavor that infuses into the ribs as they cook. Use the good stuff!
- Strained Tomatoes: These add a bit of tanginess to the dish, balancing out the richness of the beef.
- Chili Powder, Dried Oregano, Onion Powder, Garlic Powder, and Paprika: This is our spice blend. Each of these spices adds a different dimension to the flavor profile of the dish, resulting in a delicious sauce.
- Brown Sugar: A touch of sweetness to balance out the savoriness. You can also use maple syrup or coconut sugar.
- Fresh Parsley: Finely chopped fresh parsley is our finishing touch. It adds a pop of fresh flavor and a bit of color to the dish.
How to Make Slow Cooker Beef Back Ribs
See recipe card for exact measurements.
Pat the ribs dry with a paper towel. You can optionally remove the membrane. I usually leave it on when I’m using the slow cooker to help keep the ribs stay together when removing.
Season the ribs generously with sea salt and black pepper. Don’t be shy here – this is your base layer of flavor.
Heat two tablespoons of the avocado oil in a large skillet over medium-high heat. Once the oil is hot, add the ribs and sear on all sides until they’re browned. You may need to do this in batches. Once browned, transfer the ribs to a plate and set aside.
Pour remaining oil into the skillet and add the chopped onions. Cook, stirring occasionally, until the onions soften, about 3-4 minutes.
Deglaze the pan with the beef broth and gently scrape the bottom of the pan to get all of the flavorful brown bits.
Add the strained tomatoes, chili powder, oregano, onion powder, garlic powder, paprika and brown sugar to the pan. Season with additional salt and black pepper, if needed, and stir to combine. Cook, stirring frequently, for a couple of minutes or until the sauce is heated through.
Transfer the ribs to slow cooker crock, then pour in the tomato sauce mixture. Cover and cook on high for 4 hours or on low for 7-8 hours.
When ready, remove lid and serve immediately with your choice of sides. Spoon the sauce over the top of the ribs and garnish with fresh parsley before serving. Enjoy!
Tips and Tricks for Perfect Slow Cooker Beef Ribs
Choose the Best Cuts of Beef Ribs
When it comes to beef ribs, quality matters. Look for cut of beef ribs with a good amount of meat on them and a nice marbling of fat. The fat will render down during the cooking process, making the slow cooker ribs incredibly tender and flavorful.
The Importance of Searing the Ribs
Don’t skip the searing step! Searing the ribs before cooking caramelizes the surface of the meat, which enhances the flavor of the final dish.
Adjusting the Spices to Taste
Feel free to play around with the spices. If you like your ribs spicy, add some cayenne pepper. If you’re a fan of smoky flavors, consider adding a bit of smoked paprika or a few drops of liquid smoke. You could even use your favorite barbecue sauce instead of the broth, tomatoes and brown sugar. The recipe is versatile, so don’t be afraid to make it your own!
To Membrane or Not to Membrane?
The membrane on the back of the ribs can be tough and chewy, so it’s generally a good idea to remove it before cooking. When using the crock pot, I actually keep it on. It helps keep the fall of the bone ribs together when taking them out of the pot.
If you choose to remove, carefully slide a knife under the membrane at one end of the ribs, then grab it with a paper towel and peel it off. If it’s difficult to remove, don’t worry – the slow cooking process will help to soften it.
Serving Suggestions
When it comes to side dishes, you’ll want something that complements the rich, hearty flavor of the crockpot ribs. For a delightful crunch and a pop of color, consider whipping up a quick batch of skillet green beans. They’re quick, easy, and full of flavor.
If you’re in the mood for something a bit more decadent, my brown butter Brussels sprouts are a fantastic option. They’re tender, slightly caramelized, and the brown butter adds a nutty, rich flavor that’s simply irresistible.
For a creamy, indulgent side, you can’t go wrong with macaroni and cheese. It’s a classic comfort food that pairs perfectly with the beef ribs.
You can also serve with potato salad, roasted root veggies, a side salad or buttery garlic bread.
Frequently Asked Questions
Can I use boneless ribs?
Absolutely! Boneless ribs can work well in this recipe. Just keep in mind that the bones do add a lot of flavor. If you use boneless ribs, you might need to adjust the cooking time as they may cook a bit faster.
Can I use porks ribs?
As with the boneless ribs, the cook time may vary. Pork ribs might cook a bit faster than beef ribs, so you’ll want to check them for tenderness a bit earlier. Spare ribs will work perfectly in this recipe.
Can I make this recipe in an Instant Pot?
Yes, this recipe works well in a pressure cooker. Use the sauté function to sear the ribs and onions, then add the sauce and cook on the manual high pressure function for about 25 minutes. Let the pressure release naturally.
Can I make this recipe in the oven?
Certainly! If you prefer to use an oven, you can bake the ribs at 275°F for about 2.5 to 3 hours, or until they’re tender. Make sure to cover the ribs with foil lined with parchment paper or cook in a large dutch oven.
How can I store leftovers?
Leftovers can be stored in an airtight container in the refrigerator for up to 4 days. You can also freeze them for up to 3 months. To reheat, thaw (if frozen) and warm in the oven or microwave.
How many ribs per person?
As a general rule, plan for 1/2 to 1 pound of ribs per person. This can vary depending on what else you’re serving.
Why are my ribs not tender?
If your ribs aren’t tender, they may not have cooked long enough. Slow-cooked ribs should be cooked until they’re fall-off-the-bone tender. If they’re tough, try cooking them for another hour or so. Remember, patience is key when it comes to slow cooking!
I can’t wait for you to try these slow cooker beef ribs. They’re a game-changer, I promise. The tender meat, the rich sauce, the simple joy of a home-cooked meal that tastes like takout.
If you give this recipe a try, I’d love to hear about your experience. Did you make any tweaks to the recipe? How did it turn out? Feel free to share your stories in the comments section below. Your feedback is what makes this food-loving community so special.
And remember, this is just one of many delicious rib recipes you can find on the blog. If you loved this one, be sure to check out my braised short ribs and gochujang sticky ribs!
Easy Crockpot Beef Ribs – Slow Cooked to Perfection
Ingredients
- 3 tbsp avocado oil, divided
- 3 lbs beef back ribs
- Sea salt and black pepper, to taste
- 1 medium red onion, roughly chopped
- ½ cup beef broth
- ¾ cup strained tomatoes
- ½ tsp chili powder
- ½ tsp dried oregano
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp paprika
- 2 tbsp brown sugar
- fresh parsley, finely chopped, for garnish
Instructions
- Pat the ribs dry with a paper towel. You can optionally remove the membrane. I usually leave it on when I’m using the slow cooker to help keep the ribs stay together when removing.
- Season the ribs generously with sea salt and black pepper. Don’t be shy here – this is your base layer of flavor.
- Heat two tablespoons of the avocado oil in a large skillet over medium-high heat. Once the oil is hot, add the ribs and sear on all sides until they’re browned. You may need to do this in batches. Once browned, transfer the ribs to a plate and set aside.
- Pour remaining oil into the skillet and add the chopped onions. Cook, stirring occasionally, until the onions soften, about 3-4 minutes.
- Deglaze the pan with the beef broth and gently scrape the bottom of the pan to get all of the flavorful brown bits.
- Add the strained tomatoes, chili powder, oregano, onion powder, garlic powder, paprika and brown sugar to the pan. Season with additional salt and black pepper, if needed, and stir to combine. Cook, stirring frequently, for a couple of minutes or until the sauce is heated through.
- Transfer the ribs to slow cooker crock, then pour in the tomato sauce mixture. Cover and cook on high for 4 hours or on low for 7-8 hours.
- When ready, remove lid and serve immediately with your choice of sides. Spoon the sauce over the top of the ribs and garnish with fresh parsley before serving. Enjoy!
