Description
Effortless Slow Cooker Barbequed Beef Ribs that fall off the bone. My secret to juicy, smoky ribs without the fuss! Perfect for busy weeknights.
Ingredients
Scale
- Main Ribs & Base:
- 3–4 pounds bone-in beef short ribs
- 1 large yellow onion, chopped
- 4–5 cloves garlic, minced
- 1/4 cup apple cider vinegar
- 1 cup beef broth
- Homemade BBQ Sauce Fixings:
- 1 cup ketchup
- 1/2 cup packed brown sugar
- 2 tablespoons Worcestershire sauce
- 1 tablespoon smoked paprika
- 1 tablespoon Dijon mustard
- 1/2 teaspoon liquid smoke (optional)
- Seasoning Blend:
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, or to taste
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/4 teaspoon cayenne pepper (optional)
- Finishing Touches:
- Fresh parsley, chopped (for garnish)
- Crusty bread (for serving)
Instructions
- Prep the Ribs & Sear ‘Em Good:: First things first, pat those beef short ribs super dry with paper towels. This is crucial for a good sear, trust me on this! Sprinkle them generously with salt and pepper. Now, heat a tablespoon of oil in a large skillet over medium-high heat. Once it’s shimmering, sear the ribs on all sides until they’re beautifully browned. This step, even for Slow Cooker Barbequed Beef Ribs, builds incredible flavor – don’t skip it like I once did! It creates a crust that seals in all those juices. You’ll smell that rich, meaty aroma filling your kitchen, and honestly, it’s the best part of the prep.
- Sauté Aromatics & Build the Base:: After searing, remove the ribs and set them aside. In the same skillet, toss in your chopped onion and cook until it’s softened and translucent, about 5-7 minutes. Then, add the minced garlic and cook for just another minute until fragrant – don’t let it burn, that’s a mistake I’ve made too many times! This base is where all the magic starts for your Slow Cooker Barbequed Beef Ribs. The smell of the sautéing onion and garlic is just heavenly, signaling good things to come. It’s a foundational step, laying down those savory layers.
- Whisk Up the Tangy BBQ Sauce:: Time to make that gorgeous BBQ sauce! In a medium bowl, whisk together the ketchup, brown sugar, apple cider vinegar, Worcestershire sauce, smoked paprika, Dijon mustard, beef broth, garlic powder, onion powder, and cayenne pepper (if you’re using it!). If you’re adding liquid smoke, now’s the time. Give it a good whisk until everything is well combined. This sauce is what transforms humble ribs into irresistible Slow Cooker Barbequed Beef Ribs. It should smell sweet, tangy, and a little spicy – a perfect symphony!
- Assemble the Slow Cooker Magic:: Carefully place the seared ribs into your slow cooker. Pour the sautéed onion and garlic mixture over the ribs, then generously douse everything with that amazing homemade BBQ sauce. Make sure the ribs are well-coated; we want every inch soaking up that flavor. This is where you can see the anticipation building, imagining those tender Slow Cooker Barbequed Beef Ribs. I sometimes give the slow cooker a little shake to ensure everything settles in nicely.
- Slow Cook to Perfection:: Cover your slow cooker and cook on low for 6-8 hours, or on high for 3-4 hours, until the beef is incredibly tender and literally falling off the bone. Every slow cooker is a little different, so keep an eye on them. The aroma filling your house during this time is honestly just the best. It’s that tell-tale sign that something truly delicious is brewing. When I see the meat starting to pull away from the bone, I know my Slow Cooker Barbequed Beef Ribs are almost ready!
- Serve and Savor:: Once the ribs are done, carefully remove them from the slow cooker. If the sauce seems a little thin for your liking, you can skim off any excess fat and then simmer it on the stovetop for a few minutes to reduce and thicken it. Spoon plenty of that rich, smoky sauce over the ribs. Garnish with fresh chopped parsley, and serve immediately with some crusty bread for dipping. The sight of these tender Slow Cooker Barbequed Beef Ribs, glistening with sauce, is just pure joy. It’s a moment of culinary triumph, honestly!