Barbecued Beef Ribs in a Slow Cooker

This recipe for Barbecued Beef Ribs in a Slow Cooker is easy to follow and produces soft, tasty ribs with little work. The barbecue sauce adds a sweet and tangy finish, and the slow cooking makes the meat juicy and tender enough to fall off the bone.

Ingredients:

1. 4–5 pounds of bone-in beef ribs, either back or short.
2. For searing the ribs, use one tablespoon of olive oil.
3. One large onion, cut into slices
4. Three minced garlic cloves
5. One cup of beef broth
6. One-fourth cup of apple cider vinegar
7. Worcestershire sauce, two tablespoons
8. Two teaspoons of ordinary or smoked paprika
9. One teaspoon of cumin powder
10. One teaspoon of powdered onion
11. One teaspoon of powdered garlic
12. To taste, add salt and pepper.
13. For the Sauce for Barbecue:
14. 1 1/2 cups of homemade or store-bought barbecue sauce
15. Two teaspoons of optional brown sugar (for added sweetness)
16. One tablespoon of Dijon mustard, if desired, to add a little flavor

Directions:

1. Get the ribs ready:
Cut off the ribs: Remove the silver skin off the back of the ribs if necessary. The ribs will cook more uniformly and become softer as a result.
Add seasoning to the ribs: Season the ribs generously on both sides with cumin, onion powder, garlic powder, smoked paprika, and salt & pepper.
2. Sear the Ribs (Suggested but Optional):
Heat the olive oil in a big skillet over medium-high heat. When it’s heated, add the ribs in batches and brown them for two to three minutes on each side for a beautiful sear. This procedure gives the ribs more flavor.
Although searing improves the flavor, you may omit this step if you’re pressed for time and just put the ribs in the slow cooker.
3. Get the slow cooker ready:
Put the minced garlic and sliced onions in the slow cooker’s bottom. While the ribs are cooking, they will enhance their flavor.
Over the onions, drizzle the Worcestershire sauce, apple cider vinegar, and beef broth.
4. Cook the Ribs: To make the ribs fit better in the slow cooker, split them into parts or stand them up around the sides. You can either use seared or unseared ribs.
The ribs should be soft and easily detached from the bone after 6–8 hours of cooking on low or 4–5 hours of cooking on high.
5. Get the barbecue sauce ready:
In a small bowl, combine your barbecue sauce, brown sugar, and Dijon mustard (if using) while the ribs are cooking. Mix thoroughly.
6. Complete the Ribs: After the ribs are done, carefully take them out of the slow cooker and put them on a grill or baking pan. You can broil the ribs in the oven for 5 to 10 minutes, coating them liberally with barbecue sauce halfway through, if you prefer a caramelized top. The ribs will get a beautiful, sticky coating as a result.
Or, while the ribs are still in the slow cooker, brush them with the barbecue sauce and leave them on the “warm” setting for a few more minutes to allow the sauce to warm through.
7. Serve: Put extra barbecue sauce on the side and cut the ribs between the bones. Serve alongside your preferred sides, including baked beans, coleslaw, or corn on the cob.
Savor your succulent, succulent grilled beef ribs! They will be a hit at any family get-together.