Slow Cooker Beef Back Ribs

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Looking to tantalize your taste buds with a scrumptious and hassle-free dish? Look no further than the Slow Cooker Beef Back Ribs recipe! This incredible recipe takes all the hard work out of cooking ribs, allowing you to effortlessly create a mouthwatering meal that will leave everyone asking for seconds. 

With just a handful of simple ingredients and a trusty slow cooker, you can achieve tender, juicy, fall-off-the-bone ribs that are packed with flavor. The slow cooking process infuses the meat with all the delicious spices and marinades, resulting in a melt-in-your-mouth experience with every bite. 

Whether you’re hosting a family gathering, a cozy dinner for two, or simply craving some finger-licking goodness, these slow cooker beef back ribs are a guaranteed hit. So kick back, relax, and let the slow cooker do all the work while you savor the delightful aromas wafting through your kitchen. 

Get ready to indulge in a plateful of pure, meaty perfection!

Should ribs be covered in liquid in slow cooker?

When cooking ribs in a slow cooker, it’s generally recommended to include some liquid to ensure they stay moist and tender. While the ribs don’t need to be fully submerged, adding a flavorful liquid like broth, barbecue sauce, or a combination of both can enhance the taste and prevent the meat from drying out during the slow cooking process. 

The liquid also helps infuse the ribs with additional flavors, creating a delicious and juicy result. However, it’s essential not to overdo the liquid, as the ribs should still have the opportunity to caramelize and develop a nice exterior texture during the cooking process.

What’s the difference between beef ribs and back ribs?

Beef ribs, also known as beef short ribs, are located closer to the shoulder of the cow. They are larger and meatier than back ribs, with more marbling and connective tissue. Beef ribs are typically sold in smaller sections or individual ribs and are known for their rich flavor. They require longer cooking times to become tender and are often braised or slow-cooked to achieve melt-in-your-mouth results.

Back ribs, on the other hand, come from the upper portion of the rib cage, closer to the cow’s back. These ribs are smaller and leaner compared to beef ribs, with less meat and more bone. Back ribs are known for their tenderness and are often grilled or smoked to bring out their natural flavors. They are popular for their juicy and succulent meat, making them a favorite for barbecue enthusiasts.

Does beef get more tender the longer you cook it in a slow cooker?

Beef generally becomes more tender the longer it cooks in a slow cooker. The slow, low-temperature cooking process allows the collagen in tougher cuts of beef to break down gradually, transforming into gelatin—this breakdown of collagen results in a tender and succulent texture. Extended cooking times in a slow cooker, often spanning several hours, facilitate this process, making it especially effective for cuts that might be tough if cooked quickly. 

What are the ingredients to make Slow Cooker Beef Back Ribs?

This recipe can be prepared in 10 minutes with additional 15 minutes to brown ribs and prepare the sauce. The cooking time is 4 hours on high or 8 hours on low. Here are the ingredients you’re going to need for 4 to 6 servings.

• Extra Virgin Olive Oil: Used for browning the beef back ribs, adding depth of flavor.
• Beef Back Ribs: The star ingredient, providing a meaty and flavorful base for the dish. 
• Garlic Powder: Infuses a savory and aromatic element to the ribs.
• Sea Salt and Black Pepper: Add a balanced and complementary taste.
• Shallot: Contributes a mild, onion-like flavor, enhancing the savory notes of the recipe.
• Beef Broth: Provides a liquid base for slow cooking, ensuring the ribs remain moist and absorbing the rich beef flavor.
• Strained Tomatoes: Adds a smooth and tomatoey consistency to the dish, contributing both acidity and sweetness.
• Chipotle Powder: Infuses a smoky and spicy element, elevating the flavor profile with a hint of heat.
• Dried Oregano: Offers a herbal and earthy note, enhancing the overall aromatic complexity of the dish.
• Real Maple Syrup: Introduces sweetness, balancing the savory flavors and adding a caramelized richness to the ribs.
• Fresh Parsley: Used as a garnish, providing a burst of freshness and color to the finished dish.

How to make Slow Cooker Beef Back Ribs?

It’s time to put this recipe together now that you’ve gathered all of your ingredients.

1. Heat one tablespoon of olive oil in a large skillet over medium heat and season the ribs with the garlic powder, salt, and black pepper.
   
2. Next, add half of the seasoned ribs to the hot skillet. Brown the ribs for approximately 2 to 3 minutes per side. Once it’s browned, transfer the ribs from the skillet to a platter. Repeat the process with the remaining ribs and an additional tablespoon of olive oil. Then, transfer the second batch of ribs to the platter once it’s browned.
   
3. After that, pour the remaining oil into the skillet and add the shallot. Cook while stirring occasionally, until the shallot softens and develops some color for approximately 3 to 4 minutes.
   
4. Deglaze the skillet by pouring in the beef broth and gently scraping the bottom of the skillet with a spatula to incorporate the flavorful brown bits into the liquid.
   
5. Then add the strained tomatoes, chipotle powder, dried oregano, and maple syrup to the skillet. Season with additional salt and black pepper according to your desire, and stir to combine. Cook while stirring frequently, for 1 to 2 minutes or until the sauce is heated through.
   
6. Transfer the browned ribs to a 6 quart or larger slow cooker crock and top with the tomato sauce mixture. Cover and cook it on high for 4 hours or on low for 8 hours.
   
7. When the cooking time is complete, remove the lid and serve immediately with mashed potatoes or your choice of sides. Lastly, spoon some of the sauce over the ribs and garnish with fresh parsley before serving. Enjoy! 

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