Slow Cooker Beef Ribs
These slow cooker beef ribs have an intensely beefy flavor and lots of delicious, melt-in-your-mouth fat. They are huge and satiating!
Nutrition Facts
Ingredients
Instructions
If your ribs come in a full rack, turn the rack bone side up. Use a well-sharpened butcher’s knife or chef’s knife to cut the rack into individual ribs.
Prepare the seasoning mix: In a small bowl, mix the smoked salt, black pepper, garlic powder, smoked paprika, ground cumin, and dried thyme.
Turn the ribs bone side down. Season them with the seasoning mix, pressing to help the spices adhere to the meat.
Layer the ribs in a 6-quart slow cooker pan. Add 1/2 cup of water to the bottom of the pan.
Cover and cook on LOW for 6 hours.
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Notes
You can remove the thin membrane from the bone side of the ribs, but this membrane helps prevent the ribs from falling apart and is considerably softened in the slow cooker. I don't remove it.
You can replace the water with beef broth.
Using smoked salt and smoked paprika is a must. They both impart a subtle but wonderful smoky flavor to the ribs and greatly enhance their flavor. You can buy smoked salt on Amazon. Smoked paprika is available on Amazon and in most supermarkets.
Seasonings, especially salt, are guidelines. Adjust to taste.
The nutrition info assumes the entire rib is eaten - lean and fat parts.
You can keep the leftovers in a sealed container in the fridge for 3-4 days. Gently reheat them in the microwave, covered, at 50% power, or in a 350°F oven (uncovered). You can also freeze the cooled leftovers for up to three months. Thaw them overnight in the fridge.
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Reviews from the Original Source
These were great!
Great flavor, easy to make, and very render! Thank you!
These were delicious! That smoked salt really brought out the flavor: my family loved them!
I used liquid smoke, turned out awesome! Just a tablespoon in the water.
Delicious, fall off the bone ribs. Great recipe!
Absolutely delicious!!!
This was my first time making ribs of any kind (though I've tasted a few), and I have to say that I was blown away;
falling off tender meat & very flavorful,
I could've just eaten it like candy!
Thank you for the recipe!
My husband absolutely loved my ribs this way!! Thank you for sharing.
Excellent. Simple, with a deep rich flavor. I used the cut off bones from the standing rib eye roasts I picked up to cut steaks. I was pleasantly surprised that there was so much meat on the bone, and delighted that I could use them in such a delicious way. I even made a gravy from the drippings (the 1/2 Cup water was perfect). Looking forward to making this recipe my own.
Made this recipe EXACTLY as written (detest reviews where individuals make deviations and say how good, or poor, it was).
It was absolutely delicious!
The smoked salt and smoked paprika certainly impart a nice subtle smokey flavor.
Job well done!
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