Tender Slow Cooker Beef Back Ribs Recipe

Hey everyone! Today, I’m bringing you a recipe that’s guaranteed to satisfy your cravings for rich, smoky, and ultra-tender meat—Slow Cooker Beef Back Ribs.

These ribs are cooked low and slow until they’re off-the-bone tender, infused with bold flavors, and coated in a mouthwatering barbecue sauce.

If you’re looking for a hassle-free way to enjoy restaurant-quality ribs at home, this recipe is for you. Let’s get started!

What’s in These Tender Slow Cooker Beef Back Ribs?

This recipe keeps things simple while delivering a big flavor. The ribs are seasoned with a blend of spices that enhance their natural richness, then slowly cooked until they reach that perfect melt-in-your-mouth texture.

A final glaze of barbecue sauce makes them irresistibly sticky, sweet, and smoky. The best part? The slow cooker does most of the work for you!

Ingredients

Here’s everything you’ll need to make these amazing slow cooker beef back ribs:

• 2 racks of beef back ribs (about 4-5 pounds)
• 1 tablespoon olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon smoked paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon cayenne pepper (optional, for heat)
• 1 teaspoon dried oregano
• 1/2 cup beef broth (or water)
• 1 1/2 cups barbecue sauce (your favorite brand or homemade)
• 1 tablespoon Worcestershire sauce
• 1 tablespoon apple cider vinegar
• 1 tablespoon brown sugar

How to Make Tender Slow Cooker Beef Back Ribs

Step 1: Prep the Ribs

If your ribs have a membrane on the back, remove it by sliding a knife under the membrane and pulling it off with a paper towel for better seasoning absorption. Pat the ribs dry with a paper towel.

Step 2: Season the Ribs

In a small bowl, mix together the salt, black pepper, smoked paprika, garlic powder, onion powder, cayenne pepper (if using), and oregano. Rub the ribs with olive oil, then generously coat them with the spice mixture on all sides.

Step 3: Arrange in the Slow Cooker

Pour the beef broth into the slow cooker to keep the ribs moist. Place the ribs in the slow cooker, circularly arranging them or cutting them into sections if necessary.

Step 4: Cook Low and Slow

Cover and cook on low for 7-8 hours or high for 4-5 hours, until the meat is tender and easily pulls away from the bone.

Step 5: Glaze with Barbecue Sauce

In a small bowl, mix together the barbecue sauce, Worcestershire sauce, apple cider vinegar, and brown sugar. Brush the ribs generously with the sauce.

Step 6: Broil for Extra Flavor (Optional)

For a caramelized finish, transfer the ribs to a baking sheet, brush with more barbecue sauce, and broil on high for 3-5 minutes until slightly charred.

Step 7: Serve and Enjoy

Let the ribs rest for a few minutes, then slice and serve with extra barbecue sauce. Enjoy with coleslaw, cornbread, or your favorite side dishes!

Cooking Time

• Prep time: 15 minutes
• Cook time: 7-8 hours (low) or 4-5 hours (high)
• Total time: About 8 hours

Serving

This recipe makes 4-6 servings, perfect for a family meal or weekend gathering. Serve with mashed potatoes, mac and cheese, or roasted veggies for a complete feast.

Calories

Here’s a rough estimate of the calories per serving (based on 6 servings):

• Calories: About 500-600 per serving
• Protein: 40g
• Fat: 35g
• Carbohydrates: 20g (varies based on barbecue sauce)

These ribs are packed with protein and flavor, making them a satisfying and indulgent meal.

Tips and Tricks

• For extra smoky flavor, add a teaspoon of liquid smoke to the broth.
• Make it spicier by adding more cayenne pepper or a dash of hot sauce to the barbecue glaze.
• Use homemade barbecue sauce for a unique, customizable taste.
• Make ahead—store leftovers in an airtight container in the fridge for up to 3 days.
• Freeze for later—freeze cooked ribs for up to 3 months. Reheat in the oven at 300°F until warmed through.

Why I Love This Recipe

I love these Slow Cooker Beef Back Ribs because they’re so easy to make yet taste like they came from a top-notch barbecue joint.

The slow cooker does all the hard work, and the result is fall-off-the-bone meat infused with deep, smoky flavors. Whether for a casual dinner or a special occasion, this dish is always a winner.

Give this recipe a try and let me know how it turns out! I’d love to hear your thoughts and any personal twists you add. Enjoy! 😊