Slow Cooker (Crockpot) Barbequed Beef Ribs

Tender, succulent beef ribs, slow-cooked to perfection, and smothered in a rich, tangy barbeque sauce. The aroma wafting from your kitchen is enough to make your mouth water. Crockpot barbequed beef ribs are a true delight for any meat lover, and they are surprisingly easy to prepare.

A Memorable Culinary Adventure Begins

First, let’s talk about the star of the show – the beef ribs. Whether you choose baby back ribs or pork spare ribs, the key is to remove the membrane from the back of the ribs. This simple step ensures that the flavors penetrate the meat, resulting in a more tender and flavorful dish.

Unlocking the Flavors with a Dry Rub

Now, let’s dive into the magic of the dry rub. A combination of smoked paprika, salt, black pepper, onion powder, garlic powder, and ground mustard, the dry rub is what gives the ribs their irresistible flavor. Generously coat the ribs with this aromatic mixture, allowing the spices to infuse into the meat.

Next, it’s time to introduce your ribs to the crockpot. Lay them gently inside, and drizzle on a generous amount of your favorite barbeque sauce. Remember to reserve some for later, as we’ll be adding an extra layer of flavor before serving.

Set your crockpot to low, and let the magic happen. The low and slow cooking method is what transforms tough meat into tender, melt-in-your-mouth goodness. Cook for 8 to 10 hours, adjusting the time depending on the number of racks you have in the pot.

A Finishing Touch of Sweet and Smoky Goodness

Once the ribs are cooked to perfection, carefully remove them from the crockpot and transfer them to a foil-lined baking sheet. Now comes the exciting part – adding the final layer of barbeque sauce. Drizzle the reserved sauce over the ribs, ensuring every inch is coated.

For an extra touch of caramelization, you have two options. You can either place the ribs under the broiler for 3-5 minutes until the barbeque sauce bubbles and caramelizes, or you can wrap them in foil and grill them on a heated grill. Either way, you’ll end up with ribs that are irresistibly sticky, smoky, and finger-licking good.