Treat yourself to a mouthwatering meal with these slow-cooked beef spare ribs. This recipe brings out the rich, tender flavors of the ribs by slow-cooking them to perfection. The beef practically falls off the bone, absorbing a sweet and savory sauce as it cooks. Perfect for a weekend dinner or special occasion, this recipe requires minimal hands-on time while delivering maximum flavor.
Beef Spare Ribs Slow Cooker Recipe
4
servings15
minutes8
hours632
kcal8
hours15
minutesKeep the screen of your device on
Ingredients
- For the Ribs:
2 kg 4 2/5 lb beef spare ribs
1 1 onion
3 3 garlic cloves
240 ml 1 cup beef broth
2 tablespoons 2 tablespoons olive oil
Salt and black pepper, to taste
- For the Sauce:
240 ml 1 cup BBQ sauce
2 tablespoons 2 tablespoons Worcestershire sauce
2 tablespoons 2 tablespoons apple cider vinegar
2 tablespoons 2 tablespoons brown sugar
1 tablespoon 1 tablespoon Dijon mustard
1 tablespoon 1 tablespoon smoked paprika
1 teaspoon 1 teaspoon cayenne pepper
Equipment
Slow cooker- Cutting board
- Sharp knife
- Tongs
- Mixing bowl
Directions
- Season the ribs generously with salt and black pepper on all sides.
- Heat olive oil in a large skillet over medium-high heat. Sear the ribs for 2-3 minutes per side until browned. This step locks in flavor but can be skipped if you’re short on time.
- Place the sliced onions and minced garlic in the bottom of the slow cooker.
- Arrange the seared ribs on top of the onions.
- In a mixing bowl, whisk together the BBQ sauce, Worcestershire sauce, apple cider vinegar, brown sugar, Dijon mustard, smoked paprika, and cayenne pepper.
- Pour the sauce evenly over the ribs.
- Pour the beef broth around the edges of the ribs, being careful not to wash away the sauce.
- Cover and cook on LOW for 8 hours or until the ribs are tender and the meat is falling off the bone.
- Once cooked, carefully remove the ribs from the slow cooker with tongs. Let them rest for a few minutes before serving.
- Serve with your favorite side dishes like mashed potatoes, coleslaw, or corn on the cob.
Notes
- For extra saucy ribs, remove the ribs after cooking and let the sauce reduce in a pan over medium heat until it thickens.
Can I cook the ribs on high instead of low?
Yes, you can cook the ribs on HIGH for 4–5 hours. However, cooking them on low for 8 hours yields the best tender, fall-off-the-bone texture.
Do I need to sear the ribs before slow cooking?
Searing the ribs isn’t strictly necessary, but it adds extra depth of flavor by caramelizing the surface of the meat. If you’re short on time, you can skip this step, and the ribs will still be delicious.
What type of BBQ sauce works best?
Any BBQ sauce you love will work great! For a smoky flavor, use a hickory or mesquite BBQ sauce. If you prefer sweeter ribs, go for a honey or brown sugar-based sauce.
Can I make this recipe without BBQ sauce?
Yes, you can omit the BBQ sauce and create your own braising liquid using ingredients like tomato paste, soy sauce, beef broth, and seasonings for a different flavor profile.
How do I make the sauce thicker?
If you prefer a thicker sauce, you can remove the ribs after cooking and let the sauce reduce in a pan over medium heat until it reaches your desired consistency. You can also thicken the sauce with a cornstarch slurry (mix 1 tbsp cornstarch with 2 tbsp cold water) and stir it into the sauce.
Can I freeze the cooked ribs?
Yes, cooked ribs freeze well. Store them in an airtight container or freezer bag for up to 3 months. Thaw overnight in the fridge and reheat in the oven or microwave.
What sides pair well with these ribs?
These ribs are perfect with classic sides like mashed potatoes, mac and cheese, coleslaw, cornbread, or roasted vegetables. For a lighter option, a green salad or steamed veggies also works well.
How can I make the ribs spicier?
To add heat, increase the amount of cayenne pepper in the sauce or add hot sauce to taste. You can also sprinkle some red pepper flakes before serving for an extra kick.
Can I prepare the ribs in advance?
Yes, you can season and sear the ribs the night before, then store them in the fridge. The next morning, just add them to the slow cooker with the sauce and let them cook while you go about your day.
