Crockpot Barbecue Ribs
Tender, smoky, and sweet slow-cooked beef ribs in a tangy barbecue sauce. The perfect crowd-pleasing dish for family dinners or gatherings.
Servings: 4 servings
Calories: 400kcal
Ingredients
- 2 lbs beef short ribs (Baby Back or Spare Ribs)
- 1 cup ketchup
- 2 tablespoons brown sugar, packed
- 2 tablespoons vegetarian Worcestershire sauce (no anchovies)
- 2 tablespoons apple cider vinegar
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon black pepper
- 2 tablespoons olive oil
- Salt to taste
Instructions
- Remove the silver skin from the beef ribs using a sharp knife.
- Cut ribs into 3-4 rib sections.
- Season ribs generously with salt.
- In a bowl, whisk together ketchup, brown sugar, Worcestershire sauce, apple cider vinegar, garlic powder, onion powder, smoked paprika, black pepper, and olive oil.
- Place ribs in crockpot and pour sauce over them.
- Cover and cook on LOW for 8 hours.
- Optional: Broil ribs 3-5 minutes for a caramelized finish on high heat.
- Spoon remaining sauce over ribs and serve.
Notes
Pork ribs were substituted with beef short ribs to meet halal dietary restrictions.
Use cornstarch slurry (1 tbsp cornstarch + 2 tbsp water) in the last hour of cooking for thicker sauce.
Let ribs rest 10 minutes before serving for juicier meat.
Use cornstarch slurry (1 tbsp cornstarch + 2 tbsp water) in the last hour of cooking for thicker sauce.
Let ribs rest 10 minutes before serving for juicier meat.