Slow Cooker Beef Back Ribs are fall-apart tender and full of flavor, thanks to the long, slow cooking process. This warm, hearty recipe is great to make any time, but it's especially when it's cooler.
Why You Will Love This Recipe
There's nothing quite like a plate of fall-off-the-bone ribs, and this slow cooker beef back ribs recipe is the perfect way to get them. The slow cooker method of cooking helps to keep the ribs moist and tender, which is perfect for colder weather.
They're also easy to make, you can have these delicious ribs ready to eat in no time.
- Easy to make. There's no need to babysit the ribs in the oven or on the grill. Just throw them in the slow cooker and let them cook all day long.
- Delicious. The ribs are cooked in a savory sauce that makes them tender and juicy. The sauce is also versatile, so you can adjust it to your own taste.
- Perfect for any occasion. It's great for a casual weeknight meal or a special occasion. And since it's made in the slow cooker, it's perfect for busy cooks.
Jump to:
- Why You Will Love This Recipe
- Slow Cooker Beef Back Ribs Ingredients
- How to Make Slow Cooker Beef Back Ribs
- Serving Suggestions
- Related Recipes
- Substitutions and Variations
- Equipment
- Storage and Reheating
- Tips for Success
- Frequently Asked Questions
- Some Other Recipes We Are Sure You Will Love
- 📖 Recipe
- Food Safety
Slow Cooker Beef Back Ribs Ingredients
The amount of raw beef back ribs per person will depend on the size of the ribs and the appetite of the people you are serving. A good rule of thumb is to allow 2-3 ribs per person.
- Olive oil - To brown the raw ribs.
- Beef back ribs - Calculate 1 to 1 ½ of ribs per person, depending on how meaty they are.
- Garlic powder
- Salt
- Black pepper
- Shallot
- Garlic - Fresh, minced.
- Beef broth
- Tomatoes - Petite diced tomatoes, drained.
- Smoked paprika
- Oregano - Dried or fresh.
- Chives - Fresh chopped or dried, for garnish.
Full ingredient amounts and preparation instructions are in the printable recipe card at the bottom of this post.
How to Make Slow Cooker Beef Back Ribs
Break out that crockpot or slow cooker and make the juiciest, most tender beef back ribs ever, without hardly lifting a finger!
Brown The Beef Back Ribs
- Heat one tablespoon of the olive oil in a skillet over medium heat. Season the beef back ribs with the garlic powder, salt, and black pepper and brown for about 5 minutes per side, or until you get good color.
- Place the browned beef back ribs in the slow cooker and let sit while you prepare the sauce.
Make The Sauce
- Add two tablespoons of olive oil to the empty skillet and bring to medium heat.
- Add the chopped shallot, garlic, and saute until softened.
- De glaze skillet with the beef broth, scraping bottom of skillet.
Slow Cook Until Tender
- Add the drained petite diced tomatoes, smoked paprika, and oregano to the skillet. Season to taste with salt and pepper and pour over the browned beef back ribs already in the slow cooker.
- Cover the slow cooker and set to 4 hours on HIGH or 8 hours on LOW. Serve beef ribs and savory sauce over rice, mashed potatoes, or noodles while hot. Garnish with chopped fresh chives.
Serving Suggestions
Slow Cooker Beef Back Ribs are delicious served with your favorite sides, such as mashed potatoes, coleslaw, or corn on the cob, and a green salad. You can also serve them with a dipping sauce, such as barbecue sauce or horseradish sauce.
Some recipes that work really well with this beef back ribs recipe are:
- Bob Evan's Mashed Potatoes
- Air Fryer Fingerling Potatoes
- Amish Coleslaw (Old Fashioned Coleslaw)
- Green Beans and Potatoes
- Garlic Vermicelli Rice Pilaf (DIY Rice a Roni)
Full ingredient amounts and preparation instructions are in the printable recipe card at the bottom of this post.
Related Recipes
Substitutions and Variations
Here are a few substitutions and variations when making slow cooked beef back ribs:
- You can substitute wind for the broth in the sauce.
- You can also add other vegetables to the sauce, such as carrots, celery, or bell peppers.
- If you want a spicier sauce, you can add more chili powder or cayenne pepper.
Equipment
Equipment can have a big impact on how a recipe turns out. Below are some of my favorite pieces of equipment that I use when making this beef back ribs recipe.
Storage and Reheating
- Store cooked beef ribs in an airtight container in the refrigerator for up to 3 days.
- Freeze cooked ribs in an airtight container for up to 3 months.
- To reheat frozen ribs, thaw them overnight in the refrigerator and then reheat them in the slow cooker on low for 1-2 hours, or until heated through.
Tips for Success
- For extra flavor, you can add a few sprigs of thyme or rosemary to the slow cooker.
- If you don't have a slow cooker, you can cook these ribs in the oven at 300 degrees Fahrenheit for 2-3 hours, or until tender.
- To make the ribs ahead of time, cook them in the slow cooker according to the instructions. Then, let them cool completely and store them in the refrigerator for up to 3 days. When you're ready to serve, reheat the ribs in the slow cooker on low for 1-2 hours.
Frequently Asked Questions
Yes, you can make this recipe in the oven. Preheat the oven to 300 degrees Fahrenheit and cook the ribs for 2-3 hours, or until tender.
Yes, you can use pork ribs or lamb ribs in this recipe.
The ribs are done when they are tender and easily pull apart with a fork.
Some Other Recipes We Are Sure You Will Love
📖 Recipe
Slow Cooker Beef Back Ribs
Equipment
Ingredients
- 1 tablespoon Olive oil for browning ribs
- 3 lbs Beef back ribs
- 1 teaspoon Garlic powder
- 1 teaspoon Salt
- ¼ teaspoon Black pepper
- 2 tablespoon Olive oil for sauce
- 1 Shallot chopped
- 2 cloves Garlic fresh, minced
- ¾ Beef broth
- 1 cup Tomatoes petite diced, drained
- ½ teaspoon Smoked paprika
- 1 teaspoon Oregano
- 1 tablespoon Chives fresh or dried, for garnish
Instructions
- Heat one tablespoon of the olive oil in a skillet over medium heat. Season the beef back ribs with the garlic powder, salt, and black pepper and brown for about 5 minutes per side, or until you get good color.1 tablespoon Olive oil, 3 lbs Beef back ribs, 1 teaspoon Garlic powder, 1 teaspoon Salt, ¼ teaspoon Black pepper
- Place the browned beef back ribs in the slow cooker and let sit while you prepare the sauce.
- Add two tablespoons of olive oil to the empty skillet and bring to medium heat.2 tablespoon Olive oil
- Add the chopped shallot, garlic, and saute until softened. De glaze skillet with the beef broth, scraping bottom of skillet.1 Shallot, 2 cloves Garlic, ¾ Beef broth
- Add the drained petite diced tomatoes, smoked paprika, and oregano to the skillet. Season to taste with salt and pepper and pour over the browned beef back ribs already in the slow cooker.1 cup Tomatoes, ½ teaspoon Smoked paprika, 1 teaspoon Oregano
- Cover the slow cooker and set to 4 hours on HIGH or 8 hours on LOW. Serve beef ribs and savory sauce over rice, mashed potatoes, or noodles while hot. Garnish with chopped fresh chives.1 tablespoon Chives
Notes
- For extra flavor, you can add a few sprigs of thyme or rosemary to the slow cooker.
- If you don't have a slow cooker, you can cook these ribs in the oven at 300 degrees Fahrenheit for 2-3 hours, or until tender.
- To make the ribs ahead of time, cook them in the slow cooker according to the instructions. Then, let them cool completely and store them in the refrigerator for up to 3 days. When you're ready to serve, reheat the ribs in the slow cooker on low for 1-2 hours.
Nutrition
Food Safety
- Do not use the same utensils on cooked food, that previously touched raw meat.
- Wash hands after touching raw meat.
- Don't leave food sitting out at room temperature for extended periods.
- Never leave cooking food unattended.
- Use oils with high smoking point to avoid harmful compounds.
- Always have good ventilation when using a gas stove.
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