These slow cooker beef ribs are tender, succulent, and flavorful. I cook them slowly for several hours, then baste them with the pan juices and briefly broil them to brown the fat.
These beef ribs have an intense beefy flavor and lots of delicious melt-in-your-mouth fat. They are huge and satiating - I eat two of them, and I'm stuffed for hours! They are also easy to make, and the leftovers are really good - almost better than the freshly cooked ribs.
Ingredients
See the recipe card for exact measurements. Here are my comments on some of the ingredients.
- Beef ribs: I usually get them at the meat counter at Whole Foods Market.
- Smoked salt: This ingredient is non-negotiable! The smoky flavor it adds greatly enhances the ribs. This is the brand I use.
- To season: Black pepper, garlic powder, smoked paprika (also very important), ground cumin, and dried thyme.
Variation
You can cook these ribs with BBQ sauce. I usually don't because they are inherently flavorful, and I don't want a sweet-tasting sauce to mask their flavor.
But if you'd like to try, season the ribs with just salt and pepper. Spoon barbecue sauce on top of each rib, using a total of about 1 cup. Cook them for 6 hours on LOW. Once cooked, spoon more BBQ sauce on top of each rib (use a total of about ½ cup) and briefly broil them.
Instructions
The detailed instructions and step-by-step photos are included in the recipe card. Here's a quick overview.
Cut the rack into individual ribs with a sharp chef's knife. Mix the salt and spices and season the tops of the ribs, gently pressing to help the spices adhere.
Add water to the slow cooker pan, then layer the ribs in the pan. Cover and cook on LOW for 6 hours.
Transfer the cooked ribs to a rimmed baking sheet. Baste them with the pan juices, then briefly broil them to brown and crisp them up. That's it! Dinner is served.
Excellent. Simple, with a deep, rich flavor. I used the cut-off bones from the standing rib eye roasts I picked up to cut steaks. I was pleasantly surprised that there was so much meat on the bone, and delighted that I could use them in such a delicious way. I even made a gravy from the drippings (the ½ Cup water was perfect). Looking forward to making this recipe my own!
Grace
Read more comments
Excellent. Simple, with a deep, rich flavor. I used the cut-off bones from the standing rib eye roasts I picked up to cut steaks. I was pleasantly surprised that there was so much meat on the bone, and delighted that I could use them in such a delicious way. I even made a gravy from the drippings (the ½ Cup water was perfect). Looking forward to making this recipe my own! Recipe Tips
- Using smoked salt and smoked paprika in this recipe is a must. They both impart a subtle but wonderful smoky flavor to the ribs and greatly enhance their flavor. You can buy smoked salt on Amazon. Smoked paprika is available on Amazon and in most supermarkets.
- These ribs have a thin membrane attached to the bone side. You can remove it if you wish. But it gets considerably soft in the slow cooker, does not interfere with eating the ribs, and helps them stay intact. So I don't remove it.
- You can't cook these ribs quickly. If you do, the meat would be tough and chewy. Slow cooking makes them tender and brings out their beefy flavor. You can cook the ribs on HIGH for 3-4 hours, but it won't be the same. It's best to make this recipe on a day when you have the time to cook the ribs on LOW for the full six hours.
- Storage: You can keep the leftovers in a sealed container in the fridge for 3-4 days. Gently reheat them in the microwave, covered, at 50% power, or in a 350°F oven (uncovered). You can also freeze the cooled leftovers for up to three months. Thaw them overnight in the fridge.
Serving Suggestions
You can serve these ribs with any side you like! They're very versatile. I like to serve them with any of the following side dishes:
Recipe Card
Slow Cooker Beef Ribs
Video
Ingredients
- 4 pounds beef back ribs - 7-8 ribs
Seasoning mix:
- 2 teaspoons smoked salt
- 1 teaspoon black pepper
- 2 teaspoons garlic powder
- 2 teaspoons smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon dried thyme
Instructions
- If your ribs come in a full rack, turn the rack bone side up. Use a well-sharpened butcher’s knife or chef’s knife to cut the rack into individual ribs.
- Prepare the seasoning mix: In a small bowl, mix the smoked salt, black pepper, garlic powder, smoked paprika, ground cumin, and dried thyme.
- Turn the ribs bone side down. Season them with the seasoning mix, pressing to help the spices adhere to the meat.
- Layer the ribs in a 6-quart slow cooker pan. Add ½ cup of water to the bottom of the pan.
- Cover and cook on LOW for 6 hours.
- Fit an oven rack 6 inches below the broiler element (not directly below) and heat your broiler on high (500°F). Arrange the ribs on a foil-lined, rimmed baking sheet. Baste them with the cooking liquids.
- Broil the ribs briefly to brown them, for about 2 minutes.
- Serve immediately.
Notes
- You can remove the thin membrane from the bone side of the ribs, but this membrane helps prevent the ribs from falling apart and is considerably softened in the slow cooker. I don't remove it.
- You can replace the water with beef broth.
- Using smoked salt and smoked paprika is a must. They both impart a subtle but wonderful smoky flavor to the ribs and greatly enhance their flavor. You can buy smoked salt on Amazon. Smoked paprika is available on Amazon and in most supermarkets.
- The nutrition info assumes the entire rib is eaten - lean and fat parts.
- You can keep the leftovers in a sealed container in the fridge for 3-4 days. Gently reheat them in the microwave, covered, at 50% power, or in a 350°F oven (uncovered). You can also freeze the cooled leftovers for up to three months. Thaw them overnight in the fridge.
Nutrition per Serving
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Most recipes are low-carb and gluten-free, but some are not. Recommended and linked products are not guaranteed to be gluten-free. Nutrition info is approximate. Please verify it independently. The carb count excludes non-nutritive sweeteners. Please read these Terms of Use before using any of my recipes.
Iris M. says
Absolutely delicious!!!
This was my first time making ribs of any kind (though I've tasted a few), and I have to say that I was blown away;
falling off tender meat & very flavorful,
I could've just eaten it like candy!
Thank you for the recipe!
Vered DeLeeuw says
You're very welcome, Iris! Thank you very much for the review. I'm so glad you enjoyed these ribs.