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Slow Cooker Beef Ribs with Barbecue Sauce Recipe

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4.4 from 3 reviews

Deliciously tender slow-cooked beef ribs coated in a flavorful homemade barbecue sauce. These oven-baked short ribs are simmered low and slow until perfectly caramelized and fall-off-the-bone tender, making an ideal comfort food for gatherings or weekend meals.

Ingredients

Beef Ribs

  • 6 x 300 - 350g (10 - 12 oz) beef ribs (beef short ribs), patted dry

Rub

  • 1 tbsp brown sugar (can substitute white sugar)
  • 2 tsp paprika
  • 1 tsp garlic powder (can substitute 1 tsp fresh garlic)
  • 1 tsp onion powder (can substitute garlic powder)
  • 1/2 tsp cumin powder
  • 3/4 tsp mustard powder
  • 1 tsp cooking salt / kosher salt (reduce by 25% if using table salt, increase by 50% for salt flakes)
  • 1/2 tsp black pepper
  • 2 garlic cloves, minced (can substitute 2 tsp garlic powder)

Barbecue Sauce

  • 1/2 cup apple cider vinegar
  • 1 1/2 cups ketchup (or Aussie tomato sauce)
  • 1/2 cup brown sugar, loosely packed (can substitute white sugar)
  • 2 tsp black pepper
  • 2 tsp onion powder
  • 2 tsp mustard powder
  • 1 tsp cayenne pepper (adjust to taste)
  • 1 tbsp Worcestershire sauce (can substitute soy sauce)
  • 2 cups water

Garnish

  • Chopped parsley or chives

Instructions

  1. Preheat Oven: Set your oven to 160°C (320°F), using either fan or standard mode to ensure an even low heat cooking environment.
  2. Prepare the Rub: In a small bowl, mix together the brown sugar, paprika, garlic powder, onion powder, cumin powder, mustard powder, salt, black pepper, and minced garlic. This spice blend will infuse the ribs with deep flavor.
  3. Apply the Rub: Press each beef rib thoroughly into the rub mixture, coating all sides evenly. Shake off any excess seasoning to avoid burning during cooking.
  4. Make the Barbecue Sauce: In a baking pan, combine the apple cider vinegar, ketchup, brown sugar, black pepper, onion powder, mustard powder, cayenne pepper, and Worcestershire sauce. Stir well, then add the water and mix to integrate all ingredients.
  5. Coat the Ribs in Sauce: Place the rubbed ribs into the sauce, turning to make sure every piece is well coated. Arrange them meat side down in the pan, leaving the bone side exposed—it's okay if the sauce doesn't cover the bones entirely.
  6. Bake Covered: Cover the pan tightly with foil or a lid and bake the ribs in the oven for 3 1/2 hours. This slow cooking process tenderizes the meat perfectly.
  7. Turn and Uncover: Remove the pan from the oven, take off the foil, and carefully turn the ribs over. Some may fall apart, which is a good sign they’re tender. Spoon some sauce over the ribs to keep them moist.
  8. Bake Uncovered: Return the pan to the oven and bake uncovered for 30 minutes more. Spoon sauce over the ribs halfway through this time to help form a sticky, caramelized crust on the surface.
  9. Check for Tenderness: Ensure the ribs are tender by gently prying them apart using two forks. If the ribs are not yet tender, cover and bake for additional time but they should be done after 4 hours total.
  10. Serve: Using a spoon, carefully transfer ribs to serving plates as the meat will easily come off the bone. Stir and drizzle the remaining sauce over the ribs. Garnish with chopped parsley or chives and serve hot with your favorite sides.

Notes

  • Note 1: Beef short ribs are preferred; select ribs that are well marbled for best tenderness and flavor.
  • Note 2: Mustard powder in the rub and sauce provides subtle tang; Dijon mustard can be used as an alternative if desired.
  • Note 3: Adjust the thickness of the sauce by simmering it a little longer on the stovetop if you prefer a stickier glaze before baking.
  • Table salt can be substituted but adjust quantities to avoid over-salting due to different grain size.
  • For extra smoky flavor, add a few drops of liquid smoke into the barbecue sauce before baking.

Find it online: https://glowcooks.com/slow-cooker-beef-ribs-with-barbecue-sauce-recipe/