Crockpot Barbecue Ribs: Tender, Flavorful, and Easy to Make
Slow-cooked beef ribs with a smoky, tangy barbecue glaze for a fall-off-the-bone experience. No pork used—perfect for halal dietary preferences. Simple preparation and rich flavor make it ideal for family meals.
Servings: 4 servings
Calories: 450kcal
Ingredients
- 2 lbs beef short ribs or lamb ribs
- 1 cup ketchup
- 2 tablespoons brown sugar, packed
- 2 tablespoons Worcestershire sauce (vegetarian if preferred)
- 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 membrane from ribs using a butter knife and cut into 3-4 rib sections
- Season ribs generously with salt
- Whisk together ketchup, brown sugar, Worcestershire sauce, apple cider vinegar, garlic powder, onion powder, smoked paprika, black pepper, and olive oil for barbecue sauce
- Place ribs in slow cooker and pour sauce over them, ensuring full coverage
- Cook on LOW for 8 hours
- Optional: Transfer to foil-lined baking sheet, brush with additional sauce, and broil on HIGH for 3-5 minutes for caramelization
- Serve with extra barbecue sauce on the side and favorite sides
Notes
For halal certification, ensure meat is pre-approved
Check Worcestershire sauce ingredient list—use vegetarian/fish-free version if desired
Broiling step can be skipped if caramelization isn't needed
Ribs benefit from a digital meat thermometer (internal temperature 190°F/88°C)
Store leftovers in airtight container for 3-4 days
Check Worcestershire sauce ingredient list—use vegetarian/fish-free version if desired
Broiling step can be skipped if caramelization isn't needed
Ribs benefit from a digital meat thermometer (internal temperature 190°F/88°C)
Store leftovers in airtight container for 3-4 days