Tender Smoky Slow-Cooked BBQ Beef Ribs
Nutritional value per serving
Calories600kcal
Carbs15gram
Fat40gram
Protein50gram
Ingredients
- Beef back ribs (look for meaty ribs)1.5 kg
- BBQ sauce (store-bought or homemade, pick your favorite)200 ml
- Brown sugar (adds sweetness and caramelization)2 tbsp
- Paprika (smoked paprika preferred for deeper flavor)1 tbsp
- Garlic powder (adds a savory note)1 tsp
- Onion powder1 tsp
- Salt (preferably kosher or sea salt)1 tbsp
- Black pepper (freshly ground if possible)1 tsp
- Apple cider vinegar (for tang and tenderizing)2 tbsp
- Water (to add moisture during cooking)100 ml
Enjoy fall-off-the-bone tender BBQ beef ribs with this slow cooker recipe that's both easy and rich in smoky flavor. This foolproof method allows you to achieve juicy, flavorful ribs without the need for expensive equipment or complicated techniques. The recipe uses common ingredients you can find in any supermarket and takes about 8 hours of slow cooking for perfect results. Safety is a priority; ensure beef ribs reach an internal temperature of at least 63°C (145°F) for medium-rare or 71°C (160°F) for well done. Total estimated cost for ingredients is around $25 USD / 23€ / £20 / ₹2000. The dish provides approximately 600 calories per serving, suitable for a hearty meat-lover's diet. Complexity level: Easy. Total time: 8 hours 30 minutes, including prep and cooking.
Preparation instructions
Prepare the ribs
1Remove the membrane from the back of the ribs by sliding a knife under it to loosen and then pulling it off. This helps make the ribs more tender.
Mix dry rub
2In a bowl, combine brown sugar, paprika, garlic powder, onion powder, salt, and black pepper. This rub will infuse the ribs with smoky, sweet, and savory flavors.
Apply the dry rub
3Rub the spice mix evenly over both sides of the beef ribs, pressing it into the meat to coat thoroughly. Let it sit for 15 minutes to absorb the flavors.
Arrange ribs in the slow cooker
4Place the ribs in the slow cooker standing on edge or lay them flat in a single layer if possible. Pour the apple cider vinegar and water into the bottom to keep ribs moist.
Cook low and slow
5Cover and cook on low for 7-8 hours. Low and slow cooking breaks down connective tissues for tender meat.
Check for doneness
6Use a meat thermometer to check the internal temperature; the ribs should reach at least 71°C (160°F) to ensure they are fully cooked and safe to eat.
Glaze and broil
7After slow cooking, transfer ribs to a baking sheet, brush generously with BBQ sauce, and broil in the oven for 5-7 minutes until the sauce caramelizes. Watch carefully to avoid burning.
Serve and enjoy
8Let ribs rest a few minutes before slicing between bones. Serve hot with extra BBQ sauce on the side.
Cooking Tips
1If you prefer, you can marinate ribs overnight with the dry rub wrapped in plastic wrap to deepen flavor.
2Use kitchen scissors to cut ribs after cooking for easier slicing.
3Avoid lifting the slow cooker lid frequently as it releases heat and extends cooking time.
4Store leftover ribs in an airtight container in the refrigerator for up to 3 days.
Equipment Needed
- Slow cooker (crockpot)
- Mixing bowl
- Measuring spoons and cups
- Knife
- Tongs
- Meat thermometer
- Baking sheet
- Oven with broiler setting
Grocery Shopping List with Approximate Costs
- [ ] 1.5 kg Beef back ribs (~$18) - Look for ribs with nice meat coverage, avoid bones with too little meat.
- [ ] 200 ml BBQ sauce (~$3) - Choose your favorite brand or flavor; smoky or sweet.
- [ ] Brown sugar (~$1 for small amount) - Adds sweetness and helps caramelize.
- [ ] Paprika (~$1) - Smoked paprika is best for BBQ flavor.
- [ ] Garlic powder (~$1) - Adds savory depth.
- [ ] Onion powder (~$1) - Enhances flavor complexity.
- [ ] Salt (~$0.50) - Kosher or sea salt preferred for better texture.
- [ ] Black pepper (~$0.50) - Freshly ground if possible.
- [ ] Apple cider vinegar (~$1) - Adds tang and tenderizes meat.
- [ ] Water (tap water) - no cost.
Total approximate cost: $25
FAQ
Can I use a different cut of beef for slow cooking ribs?
Yes, you can use beef short ribs or spare ribs, but cooking times may vary slightly depending on the thickness and cut.
How do I know when my beef ribs are fully cooked and safe to eat?
Use a meat thermometer to ensure the internal temperature reaches at least 71°C (160°F). The meat should be tender and pull easily from the bone.
Is it necessary to remove the membrane from the ribs?
Removing the membrane helps the spices penetrate better and prevents the ribs from becoming tough.
Can I cook the ribs in a regular oven instead of a slow cooker?
Yes, you can cook ribs covered in a low oven (around 135°C/275°F) for 3-4 hours and then finish under the broiler with BBQ sauce.