These slow-roasted beef ribs are the epitome of smoky perfection, with tender meat that practically falls off the bone. Infused with a flavorful seasoning mix and finished under the broiler for a beautifully caramelized crust, they are guaranteed to be the star of any barbecue gathering or casual dinner.
Ingredients Overview
The key to these irresistible ribs lies in their simple yet impactful ingredients. The beef back ribs serve as the foundation, offering a hearty and rich base. Look for ribs with even marbling, as the fat will render during cooking, keeping the meat moist and flavorful.
The seasoning mix is a blend of smoked salt, black pepper, garlic powder, smoked paprika, ground cumin, and dried thyme. Each spice plays a role: smoked salt and paprika add depth, black pepper provides heat, garlic powder enhances savory notes, and thyme and cumin add herbal and earthy undertones. Together, they create a smoky, savory, and aromatic crust on the ribs. For added flexibility, consider swapping smoked salt for sea salt or smoked paprika for sweet paprika if desired.
Step-by-Step Preparation Guide
The process begins with preparing the ribs. When working with a full rack, turning it bone-side up allows for precise slicing. Using a sharp knife ensures clean cuts, which is crucial for even cooking.
Next, crafting the seasoning mix requires a quick blend of the ingredients. Each component should be measured accurately to achieve a balanced flavor. To customize the spice profile, consider adding chili powder for heat or brown sugar for a hint of sweetness.
Applying the seasoning mix is an essential step. Generously rub the blend over the meat, ensuring every rib is evenly coated. Press the spices into the meat to create a crust that locks in flavor during cooking.
The slow cooker method ensures tenderness, as the ribs cook on a low setting for six hours. Adding water to the base of the slow cooker maintains moisture, preventing the meat from drying out. This slow-and-low technique allows the flavors to meld and the meat to soften, making the ribs effortless to eat.
For the finishing touches, arrange the cooked ribs on a foil-lined baking sheet. Position them 6 inches below the broiler element, ensuring even browning without burning. A quick basting with the cooking juices enhances the smoky flavor while adding a glossy finish. Broiling for two minutes caramelizes the seasoning, creating a slightly charred, flavorful crust.
Recipe Tips
Use a slow cooker liner for easy cleanup and to prevent sticking.
Avoid overcrowding the slow cooker to ensure even cooking.
A meat thermometer can help confirm doneness; aim for an internal temperature of 195°F for ultimate tenderness.
Store leftovers in airtight containers to retain flavor and moisture.
What to Serve With This Recipe
These smoky ribs pair beautifully with classic barbecue sides like creamy coleslaw, tangy potato salad, or smoky baked beans. For a lighter accompaniment, serve with a crisp garden salad dressed in vinaigrette. Complement the meal with a craft beer, such as a hoppy IPA, or a robust red wine, like a Zinfandel, to enhance the smoky and savory notes of the dish.
Frequently Asked Questions
Can I cook these ribs in the oven instead of a slow cooker?
Absolutely. Cook the seasoned ribs in a covered roasting pan at 275°F for 3–4 hours before finishing under the broiler.
What are some alternative spice blends for the seasoning?
You can try a Cajun spice mix, a sweet-and-spicy barbecue rub, or a blend of chili powder and cinnamon for a unique twist.
How long can I store cooked ribs, and what’s the best way to reheat them?
Store cooked ribs in the refrigerator for up to three days or freeze for up to three months. Reheat gently in the oven at 300°F, covered with foil, to prevent drying out.
Storage and Reheating Instructions
To store leftover ribs, let them cool completely before placing them in airtight containers or freezer-safe bags. When reheating, add a splash of water or barbecue sauce to maintain moisture. Heat in the oven or microwave until warmed through, ensuring they retain their juicy texture and robust flavor.
These slow-roasted beef ribs are not only a crowd-pleaser but also a versatile dish that can be customized with different barbecue sauces or rubs. Serve them as the centerpiece of a summer cookout or a cozy winter dinner, and they’ll leave everyone coming back for seconds. Whether paired with sides or enjoyed on their own, these ribs promise a smoky, tender, and unforgettable meal.
Ingredients
4 pounds beef back ribs – 7-8 ribs
Seasoning mix:
1 teaspoon black pepper
2 teaspoons smoked salt
2 teaspoons garlic powder
2 teaspoons smoked paprika
1 teaspoon ground cumin
1 teaspoon dried thyme
Instructions
Begin by turning the rack bone-side up if your ribs are part of a full rack. Using a sharp butcher’s knife or chef’s knife, carefully slice the rack into individual ribs.
In a small mixing bowl, combine smoked salt, black pepper, garlic powder, smoked paprika, ground cumin, and dried thyme to create a flavorful seasoning blend.
Flip the ribs so the bone side faces down. Generously rub the seasoning mixture over the ribs, pressing it into the meat to ensure the spices adhere well.
Layer the seasoned ribs evenly in a 6-quart slow cooker pan. Pour ½ cup of water into the bottom of the pan to maintain moisture during cooking.
Secure the lid tightly and cook the ribs on the LOW setting for approximately 6 hours, allowing the flavors to infuse and the meat to become tender.
Adjust an oven rack so it’s positioned 6 inches beneath the broiler element, ensuring it is not directly underneath. Preheat the broiler to high, around 500°F. Line a rimmed baking sheet with aluminum foil for easy cleanup and arrange the ribs on the sheet. Brush the ribs with the cooking juices to lock in moisture and enhance their flavor.
Broil the ribs for about 2 minutes, just until they achieve a beautifully browned, slightly charred finish.
Serve the ribs immediately while they’re hot and bursting with smoky, barbecue goodness.
Slow Roasted Beef Ribs with BBq Sauce
Ingredients
- 4 pounds beef back ribs – 7-8 ribs
Seasoning mix:
- 1 teaspoon black pepper
- 2 teaspoons smoked salt
- 2 teaspoons garlic powder
- 2 teaspoons smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon dried thyme
Instructions
- Begin by turning the rack bone-side up if your ribs are part of a full rack. Using a sharp butcher’s knife or chef’s knife, carefully slice the rack into individual ribs.
- In a small mixing bowl, combine smoked salt, black pepper, garlic powder, smoked paprika, ground cumin, and dried thyme to create a flavorful seasoning blend.
- Flip the ribs so the bone side faces down. Generously rub the seasoning mixture over the ribs, pressing it into the meat to ensure the spices adhere well.
- Layer the seasoned ribs evenly in a 6-quart slow cooker pan. Pour ½ cup of water into the bottom of the pan to maintain moisture during cooking.
- Secure the lid tightly and cook the ribs on the LOW setting for approximately 6 hours, allowing the flavors to infuse and the meat to become tender.
- Adjust an oven rack so it’s positioned 6 inches beneath the broiler element, ensuring it is not directly underneath. Preheat the broiler to high, around 500°F. Line a rimmed baking sheet with aluminum foil for easy cleanup and arrange the ribs on the sheet. Brush the ribs with the cooking juices to lock in moisture and enhance their flavor.
- Broil the ribs for about 2 minutes, just until they achieve a beautifully browned, slightly charred finish.
- Serve the ribs immediately while they’re hot and bursting with smoky, barbecue goodness.
Notes
- You can remove the thin membrane from the bone side of the ribs, but it helps keep the ribs intact and softens significantly during slow cooking. For this reason, I choose not to remove it.
- Smoked salt and smoked paprika are essential in this recipe. They add a subtle, smoky flavor that enhances the ribs’ taste. Smoked salt can be purchased on Amazon, while smoked paprika is available both online and in most supermarkets.
- The nutrition information provided assumes the entire rib is consumed, including both lean and fatty parts.
- Store any leftovers in a sealed container in the fridge for 3-4 days. Reheat gently in the microwave at 50% power (covered) or in a 350°F oven (uncovered).
- Leftovers can also be frozen for up to three months for future enjoyment.
