Slow Cooker Beef Ribs
User Reviews
5
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Prep Time
20 mins
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Cook Time
6 hrs
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Total Time
6 hrs 20 mins
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Servings
4 servings
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Calories
816 kcal
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Course
Main Course
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Cuisine
American
Slow Cooker Beef Ribs
Description
This Slow Cooker Beef Ribs recipe starts by seasoning individual beef back ribs with a blend of smoked salt, smoked paprika, garlic powder, cumin, black pepper, and thyme. The ribs are layered bone side down in a slow cooker with a small amount of water or beef broth. Cooking on low for six hours softens the meat, rendering it tender yet still holding together due to the membrane that is left intact, which some cooks prefer to keep as it prevents the ribs from falling apart.
After slow cooking, the ribs are broiled briefly to develop a caramelized, browned crust. The combination of smoked spices with slow cooking creates a subtle smoky flavor without needing a smoker. The texture is tender with a balance of lean and fat components.
These beef ribs serve well as a main course and can be stored in the refrigerator for several days or frozen for longer. Gentle reheating methods preserve tenderness and flavor.
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 cumin ground
- 1 teaspoon thyme dried
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
- Leaving the membrane on the ribs helps prevent them from falling apart during cooking but it softens considerably in the slow cooker.
- Substitute water with beef broth for more flavor in the cooking liquid.
- Smoked salt and smoked paprika contribute a subtle smoky flavor important to the overall taste.
- Store leftovers in a sealed container in the fridge for 3–4 days; reheat gently at low microwave power or in a moderate oven to avoid drying.
- Freeze cooled leftovers up to 3 months; thaw overnight in the refrigerator before reheating.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 816 kcal
% Daily Value*
| Serving | 2ribs | |
| Calories | 816kcal | 41% |
| Carbohydrates | 2g | 1% |
| Protein | 54g | 108% |
| Fat | 66g | 102% |
| Saturated Fat | 28g | 140% |
| Sodium | 840mg | 35% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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