Slow Roasted Beef Ribs with BBq Sauce
These slow-roasted beef ribs are fall-off-the-bone tender, packed with smoky spices, and finished with a caramelized BBQ glaze for a perfect balance of flavor and texture. A true comfort food classic that's sure to impress!
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Servings: 6
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.