The other day, I spotted gorgeous beef back ribs at Whole Foods, and bought them without the faintest idea on how to make them. At home, after some research, I developed the following slow cooker recipe, which resulted in tender, succulent, super flavorful beef ribs.
After enjoying the ribs, I did some research. As it turns out, beef back ribs come from the rib area of the cow. They are left after the butcher cuts a boneless rib roast. Usually, a strip of back ribs will have 7 ribs.
Because rib roasts are expensive, butchers tend to cut them very close to the bone, leaving very little meat on top of beef back ribs. Most of the meat is between the bones. However, that meat is wonderful – tender (when slow cooked), flavorful and fatty.
- 3 lb. beef back ribs
- ¼ cup light soy sauce (coconut aminos for a Paleo version)
- 1 tablespoon sesame oil
- 1 tablespoon rice vinegar
- 1 tablespoon honey
- 1 teaspoon hot sauce
- 1 teaspoon kosher salt
- 1 teaspoon garlic powder
- ½ teaspoon black pepper
- 1 tablespoon cornstarch or potato starch
- Place the ribs in your slow cooker. If you bought a slab like I did, you'll probably need to cut it in half with a sharp chef's knife to fit in your slow cooker.
- In a medium bowl, whisk together the remaining ingredients except for the cornstarch. Pour over the ribs, and use your clean hands to rub the sauce into the ribs, on all sides.
- Cook on low for 6 hours, until the meat is fall-apart tender (and smells amazing!).
- Heat oven to 200 degrees F. Transfer the cooked beef ribs to a baking dish. Cover with foil and place in the oven to keep warm.
- Strain the liquids from the slow cooker into a wide saucepan. Heat on high. Whisk the cornstarch with a little cold water and add to the saucepan. Keep cooking on high, whisking often, until the sauce has thickened into a rich glaze, 5-10 minutes. Brush over the ribs and serve.