I never thought I liked ribs until I created this recipe. In fact, this is a recipe that is frequently requested by Derek’s friends, and Derek thinks it’s really tasty too! I took a few different slow-cooker ribs recipes and combined them into this delicious offering. The best part is that they cook in the slower cooker all day, so if you work outside the home, they’ll be waiting for you when you’re done.
This recipe serves two people and comes out to roughly 600 calories per person. (But that will vary depending on the exact ingredients you use, of course. So if you’re making this, you’ll need to measure out those calories yourself.) Just note that serving two people means both people get a lot of ribs! If you’re planning on serving sides to go along with the ribs, then you can probably feed three or four people.
To get this recipe right, you must also buy a BBQ sauce that you absolutely love. When I first was making this, I used Garland Jack’s Secret Six Original Recipe BBQ sauce. Sadly, that brand and flavor of BBQ sauce is no longer available. (And it’s a real shame, because to this do I believe it’s the best BBQ sauce that’s ever been made.) We like Sweet Baby Ray’s these days, and even though it’s not as tasty, it still hits the spot. I suggest a sweeter flavored BBQ sauce to go with this recipe rather than a tangier one, since you’re already getting a lot of tang from the other ingredients. You need a sweet sauce to balance it out.
Slow-Cooker Ribs Ingredients
- 3 pounds of beef short ribs*
- 2 tablespooons minced garlic (either fresh or from a jar, it’s up to you!)
- 1 tsp salt
- 1 tsp pepper
- 1/2 cup red wine vinegar or red wine (red wine will likely taste a bit better, but vinegar works great too)
- 1/2 cup water
- 1 tbs liquid smoke
- 1 tbs soy sauce
- A few dashes of Worcestershire sauce
- 2 tbs Dijon mustard
- 1/2 tsp red pepper flakes
- 1/2 to 1 cup BBQ sauce (however much you need to coat the ribs)
*Note about the ribs: Exactly what you use is up to your personal tastes, but aim for 3 pounds. The last time I made this, I used boneless Texas short ribs. But you can also use regular ribs if you prefer bones (just make sure they can fit in the slow cooker, or you cut them in half so they can.)
Instructions
Take the salt, pepper, and red paper flakes and mix them in a small bowl. Then rub them into the ribs and put the ribs in the slow cooker. Feel free to pour any left over seasonings on top.
Cover with minced garlic.
In a separate bowl, mix the water, red wine vinegar (or red wine), Worcestershire sauce, soy sauce, liquid smoke, and Dijon mustard. Mix together until thoroughly combined and then pour over the ribs in the slow cooker.
Cook on low for 8 hours or high for 4 hours.
Once the ribs are done, preheat oven to 375. Transfer the ribs to a baking sheet. (You can cut off the fat if you want to save calories, or leave it, depending on your preference.) Coat the ribs on all sides with BBQ sauce.
Bake for 10 to 15 minutes (until the sauce caramelizes and sticks to the ribs.)
Your ribs are ready to be served!
(Note: If you don’t like wasting all the sauce your ribs cooked in, you could transfer it to pan and heat it up on the stove on low, adding a little flour or cornstarch to slowly thicken it. Then you could put that sauce on rice or something. But I personally don’t think the recipe really needs this step.)
These ribs serve well with rice, a simple Caesar salad, and a piece of Texas toast. Add some macaroni and cheese if you’re serving the ribs to more than two people.
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Succulent, Tender Slow-Cooker Ribs Recipe
- Total Time: 8 hours 30 minutes
Description
These succulent, tender ribs cook all day in the slow cooker. When you come home, you’ll just need to pop them in the oven for a quick carmelization and you’re ready to go!
Ingredients
- 3 pounds of beef short ribs
- 2 tablespooons minced garlic (either fresh or from a jar, it’s up to you!)
- 1 tsp salt
- 1 tsp pepper
- 1/2 cup red wine vinegar or red wine
- 1/2 cup water
- 1 tbs liquid smoke
- 1 tbs soy sauce
- A few dashes of Worcestershire sauce
- 2 tbs Dijon mustard
- 1/2 tsp red pepper flakes
- 1/2 to 1 cup BBQ sauce (however much you need to coat the ribs)
Instructions
- Take the salt, pepper, and red paper flakes and mix them in a small bowl. Then rub them into the ribs and put the ribs in the slow cooker. Feel free to pour any left over seasonings on top.
- Cover with minced garlic.
- In a separate bowl, mix the water, red wine vinegar (or red wine), Worcestershire sauce, soy sauce, liquid smoke, and Dijon mustard. Mix together until thoroughly combined and then pour over the ribs in the slow cooker.
- Cook on low for 8 hours or high for 4 hours.
- Once the ribs are done, preheat oven to 375. Transfer the ribs to a baking sheet. (You can cut off the fat if you want to save calories, or leave it, depending on your preference.) Coat the ribs on all sides with BBQ sauce.
- Bake for 10 to 15 minutes (until the sauce caramelizes and sticks to the ribs.)
- Your ribs are ready to be served!
Notes
These ribs serve well with rice or mac & cheese, a simple Caesar salad, and a piece of Texas toast.
- Prep Time: 20 minutes
- Cook Time: 8 hours + 15 minutes
- Category: Entree
- Method: Slow Cooker
- Cuisine: Ribs
Nutrition
- Serving Size: 2 people
Do you love great slow-cooker recipes? Check out my awesome Butter Beef recipe here.