Description
Get tender, smoky Slow Cooker Barbequed Beef Ribs right from your kitchen. Fall-off-the-bone flavor, minimal effort. Perfect for weeknights.
Ingredients
Scale
- Main Ingredients:
- 3–4 lbs beef short ribs, bone-in
- 1 large yellow onion, roughly chopped
- 4 cloves garlic, crushed
- Homemade BBQ Sauce:
- 1 ½ cups ketchup
- ¼ cup apple cider vinegar
- ¼ cup packed dark brown sugar
- 2 tbsp Worcestershire sauce
- 1 tbsp smoked paprika
- 1 tsp chili powder
- 1 tsp mustard powder (optional)
- ½ tsp liquid smoke (optional)
- Seasonings:
- 1 tsp salt
- ½ tsp black pepper
- Finishing Touches:
- Fresh parsley, chopped (for garnish, optional)
Instructions
- Prep Those Ribs:: Okay, first things first, get those beautiful beef short ribs ready. Pat them really dry with paper towels; this helps them get a better sear later, trust me. I always trim off any really excessive fat, but leave a good amount for flavor. This is where I usually get a little messy, a tiny bit of fat always seems to escape! Season them generously with salt and black pepper on all sides. Don’t be shy; these ribs can take it. You want them well coated for that foundational flavor.
- Sear for Flavor (Don’t Skip This!):: Now, this step is optional, but honestly, it’s a game-changer for these Slow Cooker Barbequed Beef Ribs. Heat a tablespoon of olive oil in a large skillet or Dutch oven over medium-high heat. Once it’s shimmering, sear the ribs on all sides until they’re beautifully browned. This creates a lovely crust and locks in so much flavor. I used to skip this thinking it was extra work, but my ribs were just… missing something. Don’t make my mistake! It only takes a few minutes per side, and it’s so worth it.
- Whip Up the Barbeque Sauce:: In a medium bowl, whisk together your ketchup, apple cider vinegar, brown sugar, Worcestershire sauce, smoked paprika, chili powder, mustard powder (if using), and liquid smoke. Give it a really good stir until everything is combined and the sugar has dissolved. It should smell sweet, tangy, and a little bit spicy—that’s the magic happening! Taste it and adjust if you need a little more sweetness or tang. This is your moment to make it truly yours!
- Layer in the Slow Cooker:: Place the chopped onion and crushed garlic at the bottom of your slow cooker. This creates a fragrant bed for our ribs. Then, arrange the seared beef ribs on top. Try not to overcrowd them too much, but if they’re snug, that’s okay. Pour that glorious homemade barbeque sauce all over the ribs, making sure they’re well coated. I usually use a spatula to get every last drop of that good stuff from the bowl. Seriously, don’t leave any behind!
- Set It and Forget It (Mostly!):: Cover your slow cooker and cook on LOW for 6-8 hours or on HIGH for 3-4 hours. The exact time depends on your slow cooker and the size of your ribs, so keep an eye on them after about 5 hours on low. You’re looking for fall-off-the-bone tenderness, where the meat practically sighs off the bone. I’ve definitely peeked too many times, letting out all the heat, so try to resist that urge! The house will start smelling amazing, though, which is a nice distraction.
- Finish with a Flourish (Optional but Recommended):: Once the Slow Cooker Barbequed Beef Ribs are tender, you can enjoy them as is, but for that extra touch, I love to transfer them to a baking sheet and brush with a little extra sauce. Pop them under the broiler for 5-7 minutes, or until the sauce is bubbly and caramelized. Watch them like a hawk, because broiler heat can be intense! This step gives them that beautiful sticky, slightly charred BBQ finish that just makes them irresistible. Garnish with fresh parsley if you’re feeling fancy, and then, dig in!