Slow Cooker Barbequed Beef Ribs

Description

These slow-cooked, fall-off-the-bone beef ribs are smothered in a rich, smoky barbecue sauce, making them the ultimate comfort food. The long, gentle cooking in a slow cooker infuses the meat with deep flavor while keeping it incredibly tender. Perfect for weeknight indulgence or a crowd-pleasing weekend meal.

Ingredients for Slow Cooker Barbequed Beef Ribs

• 4 lbs (1.8 kg) beef short ribs or meaty beef back ribs

• 1 large onion, sliced

• 3 cloves garlic, minced

• 2 cups (480 ml) barbecue sauce (your favorite brand or homemade)

• 1/2 cup (120 ml) beef broth

• 2 tbsp brown sugar

• 1 tbsp Worcestershire sauce

• 1 tsp smoked paprika

• 1/2 tsp chili powder (optional, for heat)

• Salt and black pepper to taste

Instructions

1. Prep the Ribs

   • Pat ribs dry with paper towels. Season generously with salt, pepper, smoked paprika, and chili powder.

2. Layer the Slow Cooker

   • Place sliced onions and minced garlic at the bottom of the slow cooker.

3. Make the Sauce

   • In a bowl, whisk together barbecue sauce, beef broth, brown sugar, and Worcestershire sauce.

4. Assemble & Cook

   • Place ribs on top of the onions, pour sauce mixture over them, making sure ribs are coated well.

   • Cover and cook on LOW for 7–8 hours or HIGH for 4–5 hours until ribs are tender and nearly falling off the bone.

5. Optional Glaze Step

   • For stickier ribs, transfer them to a baking sheet, brush with extra BBQ sauce, and broil for 3–5 minutes until caramelized.

6. Serve

   • Serve hot with mashed potatoes, coleslaw, cornbread, or grilled veggies.

Notes

• Short ribs work best for a meatier, juicier result, but back ribs are more budget-friendly.

• Using smoked paprika and Worcestershire adds depth and smokiness.

• You can use homemade BBQ sauce for a fresher, less sweet flavor.

Tips

• Trim excess fat before cooking to avoid greasy sauce.

• Don’t skip the onions — they add sweetness and balance the barbecue sauce.

• If you want thicker sauce, remove ribs at the end and simmer sauce in a pan until reduced.

• Great for meal prep — they taste even better the next day.

Servings

• Serves: 4–6 people

• Serving Size: Approximately 2–3 ribs per person

Nutritional Information (Per serving, based on 6 servings)

• Calories: ~520 kcal

• Protein: 38 g

• Fat: 28 g

• Saturated Fat: 11 g

• Carbohydrates: 24 g

• Sugar: 19 g

• Fiber: 1 g

• Sodium: ~850 mg

(Values will vary depending on BBQ sauce and cut of ribs used.)

Benefits

• High in protein for muscle maintenance and repair.

• Slow cooking preserves nutrients and enhances natural flavors.

• Comforting and satisfying meal for gatherings.

• Can be made in advance for convenience.

Q & A

Q1: Can I use pork ribs instead?
Yes, but reduce the cooking time slightly as pork ribs cook faster.

Q2: Can I make this recipe in the oven?
Yes. Cover with foil and bake at 300°F (150°C) for 3–4 hours until tender.

Q3: Can I freeze leftovers?
Absolutely. Store in airtight containers for up to 3 months. Reheat gently in the slow cooker or oven.

Q4: What side dishes go well with these ribs?
Mashed potatoes, cornbread, baked beans, coleslaw, or grilled corn are great choices.

Q5: How can I make this less sweet?
Use a tangy, low-sugar BBQ sauce and reduce or omit the brown sugar.