Description
Tender, slow-cooked BBQ beef ribs with a sticky, caramelized barbecue glaze and bold smoky flavor. This easy slow cooker recipe creates juicy, fall-apart ribs perfect for a comforting family dinner or BBQ feast.
Ingredients
Scale
- 3–4 lb beef short ribs
- 2 tbsp smoked paprika
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 tsp cumin
- 1 tsp mustard powder
- 1 tsp smoked salt
- 1 tsp black pepper
- 1 cup BBQ sauce
- 2 tbsp brown sugar
- 1 tbsp Worcestershire sauce
- ½ tsp cayenne pepper
- 1½ cups additional BBQ sauce
- 1 cup water
- Splash of apple cider vinegar
- 1 tbsp mustard
- Optional: honey
- Optional: chili flakes
Instructions
- Select well-marbled beef short ribs for the best tenderness and flavor. Beef back ribs can also be used as a leaner alternative.
- Remove the membrane from the bone side of the ribs if desired. Slide a butter knife underneath the membrane, grip it with a paper towel, and gently pull it away.
- Pat the ribs dry with paper towels.
- Combine smoked paprika, garlic powder, onion powder, cumin, mustard powder, smoked salt, and black pepper to make the dry rub.
- Press the dry rub evenly onto all sides of the ribs.
- For the marinade, combine 1 cup BBQ sauce, brown sugar, Worcestershire sauce, and cayenne pepper.
- Coat the ribs with the marinade. For deeper flavor, refrigerate for at least 1 hour or overnight.
- Place the seasoned or marinated ribs into the slow cooker, stacking them in a crisscross pattern.
- Mix 1½ cups BBQ sauce with 1 cup water, a splash of apple cider vinegar, and a dollop of mustard. Pour the mixture over the ribs.
- Cover and cook on Low for 6–9 hours or on High for 3–5 hours, until the ribs are very tender.
- Avoid lifting the slow cooker lid unnecessarily during cooking to retain heat.
- For extra flavor, baste the ribs with the cooking juices halfway through cooking.
- Preheat the oven to 400–450°F (220°C).
- Carefully transfer the cooked ribs to a foil-lined baking sheet.
- Brush the ribs generously with additional BBQ sauce.
- Broil or bake for 5–10 minutes, watching closely, until the sauce becomes caramelized and slightly charred.
- Serve hot with your favorite BBQ sides such as coleslaw, mashed potatoes, cornbread, green beans, sweet potatoes, or corn on the cob.
Notes
- Beef short ribs are recommended because their marbling helps produce tender, flavorful results.
- Removing the membrane is optional but can improve seasoning absorption and tenderness.
- Do not skip the cooking liquid, as it helps keep the ribs moist.
- For spicier ribs, add extra cayenne pepper, chili flakes, or hot sauce.
- Honey can be added for a sweeter glaze.
- Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 2 months.
- Reheat ribs wrapped in foil at 350°F for 10–15 minutes, or microwave in short intervals.
- Brush with additional BBQ sauce before reheating to help retain moisture.
- Prep Time: 15 minutes
- Cook Time: 6–9 hours on Low or 3–5 hours on High
- Category: Dinner
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 620 kcal
- Sugar: 18 g
- Sodium: 1250 mg
- Fat: 38 g
- Saturated Fat: 15 g
- Unsaturated Fat: 18 g
- Trans Fat: 1 g
- Carbohydrates: 27 g
- Fiber: 2 g
- Protein: 46 g
- Cholesterol: 145 mg