Slow Cooked Bbq Beef Ribs Recipe

Get ready for the easiest, most delicious BBQ beef ribs you've ever made – tender, flavorful, and practically falling off the bone!

This tried-and-true slow cooker recipe features a perfectly balanced dry rub and a surprisingly unique sauce you won't want to miss.

Prepare to wow your family and friends with ribs that are guaranteed to impress.

Ingredients

You'll need these ingredients to get started! First, you'll want about six beef ribs—aim for 10 to 12 ounces each. For the rub, grab a tablespoon of brown sugar, two teaspoons of paprika, and a teaspoon each of garlic and onion powder. Don't forget half a teaspoon of cumin, three-quarters of mustard powder, and a teaspoon of cooking salt and pepper.

Now, for the barbecue sauce—yes, we're making it from scratch! Get two minced garlic cloves, half a cup of apple cider vinegar, one-and-a-half cups of ketchup (or Aussie tomato sauce), and half a cup of brown sugar. Add two teaspoons each of black pepper, onion powder, and mustard powder. A teaspoon of cayenne pepper will kick things up. Finally, a tablespoon of Worcestershire sauce and two cups of water—easy peasy! Feel free to add a dash of sesame oil to your barbecue as well, complementing it with an exotic taste profile.

Instructions

Now that we have all our bits and pieces—the ribs, the spices, and the sauces—let's get down to business: cooking! First, preheat your oven to 160°C/320°F.

Next, mix the rub ingredients in a small bowl. Press those beef ribs into the rub, coating all sides. Shake off any excess—we don't want a spice explosion!

For the BBQ sauce, mix all the sauce ingredients, *except* the water, in a baking pan. Then mix in the water.

Now, place the ribs in the sauce, turning to coat. Arrange them meat-side down; the sauce won't cover completely, and that's perfectly fine.

Cover the pan tightly with foil or a lid. Much like barbacoa, this prolonged cooking transforms tougher cuts into tender delights. Bake for 3 1/2 hours. Then, remove from the oven, take off the foil, and turn the ribs! Spoon over some sauce.

Finally, bake uncovered for 30 minutes, spooning over sauce halfway through, until everything is caramelized and sticky. Check if the ribs are tender—pry them apart gently using two forks.

Recipe Notes

Serving options—they're more versatile than you might think! Think share platters – rustic and fun, or individual plates for that fancy restaurant vibe. Sauce? Ladle it on!

Beef ribs matter. Aim for chunky, rectangle-cut short ribs. Size? They shrink, so bigger is better – 10 to 12 oz is ideal, but don't sweat it if you only find smaller ones.

Don't like beef? No worries! Beef cheeks or chuck work too – just adjust the cooking time.

Watch out for salty ribs! Some brands brine them. If that's all you can find, shout it out in the comments, and I'll help you adjust the recipe for brined meat.

Taste the sauce! Need more tang? Add some vinegar. Want it thicker? Pop it back in the oven. Don't be afraid to tweak it!