Beef Ribs in the Crockpot
Slow cooker Crockpot beef ribs are for the days when you want that tender, fall-apart BBQ flavor without standing over a grill all day. I live in Kansas City, so I don’t play about good ribs. I like to season them well, let the Crockpot handle the hard part, then finish them under the broiler so you still get those sticky, slightly crisp edges.
Servings 4 servings
Calories 755kcal
Equipment
Ingredients
- 3-5 pounds rack beef ribs
- 2 tablespoons yellow mustard Dijon mustard works works too. See notes.
- 2 teaspoons brown sugar or sweetener
- 1 ½ teaspoons chili powder
- 1 ½ teaspoons smoked paprika
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- salt and pepper to taste
- 1 cup bbq sauce
- foil
Instructions
- Note: I use a 7 quart slow cooker.Pat the ribs dry with paper towels. Flip them over and remove the membrane from the back if it hasn’t already been removed, this helps them get more tender and lets the seasoning soak in.
- Lightly coat the ribs with yellow mustard on all sides. Don’t worry, it won’t taste like mustard once cooked, it just helps the seasoning stick and builds a better crust.
- Season generously with brown sugar, chili powder, smoked paprika, garlic powder, onion powder, salt, and pepper, or your favorite BBQ rub. Make sure you season both sides and press it in. Add more spices if you need it. You shouldn't see any bare, unseasoned spots.
- Pat the ribs dry with paper towels. Flip them over and remove the membrane from the back if it hasn’t already been removed, this helps them get more tender and lets the seasoning soak in.
- Coat the ribs with mustard or olive oil, then season generously with your BBQ rub or spices. Make sure both sides are fully coated and press the seasoning into the meat.
- Add BBQ sauce to the bottom of the Crockpot. Top with the seasoned ribs.
- Cover, and cook on Low for 7–8 hours or High for 3-4 hours, until the ribs are tender and the meat pulls away from the bone.
- Transfer the ribs from the slow cooker to a baking sheet. They will be very tender, so use tongs or a large spatula to keep them from falling apart.
Notes
Mustard is used for the binder to get the dry rub to stick. Don't worry, the ribs won't taste like mustard. The taste cooks off. This step is especially clutch if you want that bold, well-seasoned crust. No one will know, but they will taste the difference. If you don't want to use it, then skip it.
How to Remove the Membrane From the Ribs:
- Loosen it first: Slide a butter knife (or the tip of a spoon) under the membrane on the back of the ribs. Start at one of the middle bones where it’s easier to lift.
- Use a paper towel for grip: Once you get a corner up, grab it with a paper towel. It’s slippery, and this makes a huge difference.
- Pull slow, not fast: Don’t yank it. Pull it back slowly in one steady motion so it comes off in one piece.
- Work in sections if needed: If it tears (it always happens to me), just lift another edge and keep going until it’s all off.
- Do it while the ribs are cold: It’s way easier straight from the fridge. Warm ribs = slippery mess.
Nutrition
Serving: 1serving | Calories: 755kcal | Carbohydrates: 68g | Protein: 47g | Fat: 31g