Slow Cooker Barbecued Beef Ribs

I gently slow-cook beef back ribs in a rich, homemade barbecue sauce until they become fall-off-the-bone tender, delivering both ease and deep, comforting flavor.

Why I’ll Love This Recipe

I’ll love this recipe because it’s incredibly hands-off—my slow cooker does the work while I go about my day. The sauce blends tangy, sweet, and slightly savory notes that infuse the ribs as they slow-cook to melting tenderness. When the ribs are done, the meat literally falls off the bone, giving me that satisfying, stick-to-my-fingers barbecue experience.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 1 cup water

• 1 cup ketchup

• 1 (6 ounce) can tomato paste

• ¾ cup brown sugar

• ½ cup vinegar

• 2 tablespoons prepared mustard

• 1 tablespoon salt

• 2 pounds beef back ribs

Directions

1. I stir together the water, ketchup, tomato paste, brown sugar, vinegar, prepared mustard, and salt in my slow cooker until the sugar and salt dissolve.

2. Then I nestle in the beef back ribs, turning them to coat in the sauce.

3. I set the crock on low and let it cook, covered, for 8 hours.

Servings And Timing

This recipe makes about 4 servings. Prep time takes around 10–15 minutes, and the cooking time is about 8 hours on low.

Variations

• I sometimes swap white vinegar with apple cider vinegar for a milder, fruitier tang.

• If I’m in a hurry, I can cook on high for 4 hours, though low and slow gives more tender results.

• After cooking, I might broil the ribs for 5–8 minutes to caramelize the sauce and add a bit of charred flavor.

Storage/Reheating

I let the ribs cool slightly, then store leftovers in a sealed container in the fridge for up to 3–4 days, or freeze for up to 3 months. To reheat, I either heat them in a 350°F oven (covered) until warm, or microwave gently—sometimes finishing under the broiler to refresh the caramelized glaze.

FAQs

1. How many ribs per person should I serve?

I find that 2–3 ribs per person is satisfying when serving with sides, though this depends on the meatiness and appetite.

2. Can I use short ribs instead of beef back ribs?

Yes—I sometimes use beef short ribs if that’s what I have. They’re meatier, though slightly pricier.

3. Is it necessary to broil the ribs after cooking?

No—it’s optional. The ribs are already tender and flavorful. I only broil them if I want a sticky, slightly charred finish.

4. Can I make the sauce ahead of time?

Absolutely—I’ve made the sauce in advance and stored it in the fridge. When I cook the ribs later, I just pour it in and carry on with the recipe.

5. What sides go well with these ribs?

I like coleslaw, mashed potatoes, corn on the cob, or garlic green beans—the classic barbecue companions work beautifully.

Conclusion

I love this recipe for how effortlessly it turns simple ingredients into deeply flavorful, ultra-tender beef ribs. The slow cooker handles all the work while I’m free to enjoy my day. Whether for a lazy weekend or a cozy weeknight, this dish delivers hearty, comforting barbecue with minimal effort and maximum satisfaction.