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Slow Cooker Beef Ribs

Slow cooker beef ribs are tender, succulent, and very flavorful. They are slowly cooked, then glazed with a reduction of the delicious cooking juices.
Course Main Course
Cuisine American
Keyword beef, ribs
Prep Time 15 minutes
Cook Time 6 hours 15 minutes
Total Time 6 hours 30 minutes
Servings 4 servings
Calories 342kcal
Author Vered DeLeeuw


  • 3 lb. beef back ribs
  • 1/4 cup light soy sauce (or use a gluten-free alternative and add salt as needed)
  • 1 tablespoon sesame oil
  • 1 tablespoon rice vinegar
  • 1 tablespoon honey
  • 1 teaspoon hot sauce
  • 1 teaspoon Diamond Crystal kosher salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 tablespoon cornstarch


  • 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.
  • Cover and cook on LOW for 6 hours, until the meat is fall-apart tender (and smells amazing!).
  • Set the slow cooker to WARM. Transfer the cooked beef ribs to a plate for a minute. Strain the liquids from the slow cooker into a wide saucepan, then return the ribs to the slow cooker and cover, to keep them warm while you reduce the cooking juices into a glaze.
  • Heat the strained cooking juices on medium-high. Whisk the cornstarch with a little cold water and add to the saucepan. Keep cooking on medium-high, whisking often, until the sauce has thickened into a rich glaze, 5-10 minutes. Brush over the ribs and serve.


Calories: 342kcal | Carbohydrates: 7g | Protein: 23g | Fat: 27g | Sodium: 590mg | Sugar: 5g