I cook them slowly for several hours, then baste them with the pan juices and briefly broil them to brown the fat. It’s so good, that I’ve been making it regularly ever since. Apart from being super tasty, these ribs are also very easy to make, and I love the fact that leftovers are REALLY good - almost better than the freshly cooked dish. At home, after some research, I developed the following recipe, which resulted in tender, succulent, and very flavorful ribs.
Ingredients
You’ll only need a few simple ingredients to make these slow cooker beef ribs. The exact measurements are included in the recipe card below. Here’s an overview of what you’ll need:
Beef back ribs: I usually get them at the meat counter at Whole Foods.Smoked salt: This ingredient is non-negotiable. The smoky flavor it adds greatly enhances this dish.To season: Black pepper, garlic powder, smoked paprika (also very important), ground cumin, and dried thyme.
Instructions
Expert tip
Using smoked salt and smoked paprika in this recipe is a must. They both impart a subtle but wonderful smoky flavor to the ribs. They really do greatly enhance this dish. Your first step is to cut the rack into individual ribs. You can remove the thin membrane from the bone side of the ribs, but it’s not mandatory, and I typically don’t. Now, mix the salt and spices and season the tops of the ribs, gently pressing to help the spices adhere. Add some water to the slow cooker pan, then layer the ribs in the pan. Cover and cook on LOW for 6 hours. Transfer the cooked ribs to a rimmed baking sheet. Baste them with the pan juices, then briefly broil them to brown and crisp them up. That’s it! Dinner is ready.
Frequently asked questions
Variation
You can cook these ribs with BBQ sauce if you wish. Personally, I’m not a fan, because these ribs are so wonderfully flavorful and I don’t want a sweet-tasting sauce to mask their flavor. But if you’d like to try, season the ribs with just salt and pepper. Then spoon barbecue sauce on top of each rib - use a total of about 1 cup. Cook them for 6 hours on LOW. Once cooked, spoon some more BBQ sauce on top of each rib (use a total of about ½ cup) and briefly broil them.
Serving suggestions
You can serve these ribs with any side you like! They’re very versatile. Personally, I like to serve them with any of the following side dishes:
Loaded mashed cauliflowerCauliflower potato saladCreamed spinach
Storing leftovers
Leftovers keep well in the fridge, in a sealed container, for 3-4 days. Gently reheat them in the microwave, covered, on 50% power.
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Recipe card
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