Slow cooked beef ribs turn fall apart tender after hours in a tangy, smoky barbecue sauce, and the whole dish needs only a few minutes of effort at the start of the day.
The ribs get a quick spice rub, then they simmer in a homemade sauce of ketchup, apple cider vinegar, brown sugar and spices while the slow cooker does the work. By dinner time the meat slips off the bone and the sauce is rich enough to spoon over everything on the plate.
Table of Contents
Why This Slow Cooked Beef Ribs Recipe Works
Beef short ribs are well marbled with fat and connective tissue, which melts into gelatin during a long, gentle cook. That is what gives the meat its silky texture and the sauce its body.
Rubbing the ribs with spices before they go into the slow cooker seasons the meat itself, while the sauce adds a second layer of flavor around it. Brown sugar, paprika and mustard powder deliver sweet, smoky and tangy notes at once.
The sauce takes minutes to stir together from pantry items, with no need to buy a bottle of prepared barbecue sauce. You also control the sweetness, spice and tang.
Ingredients for Slow Cooked Beef Ribs
- 6 beef short ribs (10 to 12 oz each, about 4 lb in total), patted dry
- 1 tbsp brown sugar (for the rub)
- 2 tsp paprika (for the rub)
- 1 tsp garlic powder (for the rub)
- 1 tsp onion powder (for the rub)
- 1/2 tsp ground cumin (for the rub)
- 3/4 tsp mustard powder (for the rub)
- 1/2 tsp kosher salt (for the rub)
- 1/2 tsp black pepper (for the rub)
- 2 cloves garlic, minced (for the sauce)
- 1/2 cup apple cider vinegar (for the sauce)
- 1 1/2 cups ketchup (for the sauce)
- 1/2 cup brown sugar, loosely packed (for the sauce)
- 2 tsp black pepper (for the sauce)
- 2 tsp onion powder (for the sauce)
- 2 tsp mustard powder (for the sauce)
- 1 tsp cayenne pepper, adjusted to taste (for the sauce)
- 1 tbsp Worcestershire sauce (for the sauce)
- 2 cups water (for the sauce)
Beef short ribs. Choose meaty, bone in ribs with a good layer of meat on top of the bone. Pat them dry so the rub sticks.
Spice rub. Paprika, cumin, garlic powder and mustard powder season the meat directly. A little brown sugar helps the surface darken as it cooks.
Ketchup and vinegar. Together they form the tangy base of the sauce. Apple cider vinegar keeps the flavor bright after hours of cooking.
Brown sugar and cayenne. Sweetness and heat balance each other here. Cut the cayenne in half for a mild sauce or add more for extra kick.
Worcestershire sauce. A spoonful adds savory depth. Soy sauce is a fine swap if you do not have any.
How to Make Slow Cooked Beef Ribs
1. Dry and season the ribs. Pat the ribs dry. Mix the brown sugar, paprika, garlic powder, onion powder, cumin, mustard powder, salt and pepper for the rub, then massage it all over the meat.
2. Whisk the sauce. In a large bowl, stir together the garlic, vinegar, ketchup, brown sugar, pepper, onion powder, mustard powder, cayenne, Worcestershire and water until smooth.
3. Load the slow cooker. Arrange the ribs in the slow cooker, standing them up or overlapping them if needed, and pour the sauce over the top.
4. Cook low and slow. Cover and cook on low for 7 to 8 hours, until the meat is very tender and pulls away from the bone.
5. Rest the ribs. Lift the ribs carefully onto a platter, because they will be fragile, and let them rest for a few minutes.
6. Thicken the sauce. Skim off the surface fat, then simmer the sauce in a saucepan over medium heat for about 10 minutes until it thickens slightly.
7. Serve. Spoon the sauce over the ribs and serve hot.
How to Serve Slow Cooked Beef Ribs
Spoon extra sauce over the ribs and serve them with a creamy macaroni salad with sour cream for a classic barbecue plate. A pan of Roasted chile cheese cornbread soaks up the sauce nicely, and easy green bean casserole rounds out the table. For something lighter, add a scoop of cilantro lime rice.
How to Store and Reheat Slow Cooked Beef Ribs
Cool the ribs and sauce, then refrigerate them together in an airtight container for up to 3 days. Freeze for up to 3 months, thawing overnight in the refrigerator. Reheat gently in a covered pot or a hot oven at 325 degrees F with a splash of the sauce until the meat reaches 165 degrees F.
Tips and Variations for Slow Cooked Beef Ribs
Do not skip drying. Dry ribs hold on to the rub better and brown deeper.
Rub them early. Rubbing the ribs the night before and refrigerating them gives the spices more time to work.
Keep the lid on. Each peek releases heat and adds to the cooking time. Leave the lid alone until the last hour.
Thicken for a glaze. Simmering the strained sauce on the stove reduces it into a thick glaze that clings to the meat.
Finish under the broiler. For sticky, lightly charred edges, brush the ribs with sauce and broil for a few minutes.
Adjust the spice. Reduce the cayenne for children or add more for a spicy sauce.
Skim the fat. Short ribs release a lot of fat. Spoon it off the surface of the sauce before serving.
Cook meat safely. Keep the slow cooker on low or high rather than warm until the meat is done, and read the general guidance from Clemson Cooperative Extension on slow cooker food safety.
Frequently Asked Questions About Slow Cooked Beef Ribs
How long do slow cooked beef ribs take?
On low heat they take 7 to 8 hours, until the meat is very tender and pulls away from the bone. Cooking on high takes about 4 to 5 hours but gives slightly less tender meat.
Can I make slow cooked beef ribs without bottled sauce?
Yes. This recipe makes its own sauce from ketchup, apple cider vinegar, brown sugar and spices, so no bottled barbecue sauce is needed.
What cut of meat is ideal for slow cooked beef ribs?
Bone in beef short ribs are ideal because their fat and connective tissue break down into tender, juicy meat. Back ribs work, but they have less meat on the bone.
Can I use a different sweetener?
White sugar works as a one to one swap for brown sugar, though the sauce will taste a little less rich.
Should I brown the ribs first?
It is optional. Browning adds extra flavor, but the spice rub and long cook already give plenty of depth, so the step can be skipped when you are short on time.
Slow Cooked Beef Ribs with Barbecue Sauce
Equipment
- Slow cooker (6 quart)
- Large bowl
- Whisk
- Saucepan
Ingredients
Main Ingredients
- 6 beef short ribs 10 to 12 oz each, about 4 lb in total, patted dry
- 1 tbsp brown sugar for the rub
- 2 tsp paprika for the rub
- 1 tsp garlic powder for the rub
- 1 tsp onion powder for the rub
- ½ tsp ground cumin for the rub
- ¾ tsp mustard powder for the rub
- ½ tsp kosher salt for the rub
- ½ tsp black pepper for the rub
- 2 cloves garlic minced, for the sauce
- ½ cup apple cider vinegar for the sauce
- 1 ½ cup ketchup for the sauce
- ½ cup brown sugar loosely packed, for the sauce
- 2 tsp black pepper for the sauce
- 2 tsp onion powder for the sauce
- 2 tsp mustard powder for the sauce
- 1 tsp cayenne pepper for the sauce, adjust to taste
- 1 tbsp Worcestershire sauce for the sauce
- 2 cup water for the sauce
Instructions
Cooking
- Rub. Dry the ribs and massage them with the brown sugar, paprika, garlic powder, onion powder, cumin, mustard powder, salt and pepper.
- Sauce. Stir together the garlic, vinegar, ketchup, brown sugar, spices, Worcestershire and water in a bowl.
- Slow cook. Place the ribs in the slow cooker, pour the sauce over them, cover and cook on low for 7 to 8 hours until the meat is very tender.
- Rest. Lift out the ribs gently and rest them for a few minutes while you skim the fat from the sauce.
- Thicken. Simmer the sauce on the stove for about 10 minutes until slightly thickened, then spoon it over the ribs.
