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Crockpot Barbecue Beef Ribs

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These Crockpot Barbecue Beef Ribs are fall-off-the-bone tender, richly seasoned, and smothered in a smoky-sweet sauce. Slow-cooked for hours, they’re a perfect halal alternative to classic pork ribs and make an effortless, satisfying dinner any day of the week.

  • Author: Sophia
  • Prep Time: 10 minutes
  • Cook Time: 8 hours (low) or 4 hours (high)
  • Total Time: 8 hours 10 minutes
  • Yield: 4 servings
  • Category: Main Course
  • Method: Slow Cooking
  • Cuisine: American
  • Diet: Halal

Ingredients

  • 2 pounds halal-certified beef ribs
  • 1 cup barbecue sauce (halal-friendly, store-bought or homemade)
  • 4 cloves garlic, minced
  • 1 tablespoon olive oil
  • 1 teaspoon smoked paprika
  • 1 teaspoon onion powder
  • ½ teaspoon black pepper
  • ½ teaspoon salt
  • ¼ teaspoon cayenne pepper (optional)
  • ¼ cup water or beef broth

Instructions

  1. Trim excess fat from the beef ribs and pat dry with paper towels.
  2. In a small bowl, mix olive oil, smoked paprika, onion powder, black pepper, salt, and cayenne pepper. Rub mixture evenly over the ribs.
  3. (Optional) Sear ribs in a hot skillet for 2–3 minutes per side until browned for extra flavor.
  4. Place ribs in a crockpot. Add minced garlic, then pour barbecue sauce and water (or broth) over the ribs.
  5. Cover and cook on low for 7–8 hours or on high for 3–4 hours, until ribs are tender and pull apart easily.
  6. (Optional) For a thicker sauce, transfer sauce to a small pan and simmer for 5–10 minutes to reduce.
  7. Serve ribs warm with sauce spooned over. Pair with mashed potatoes, roasted vegetables, or salad.

Notes

  • For sweeter ribs, stir 2 tablespoons of honey into the sauce.
  • Searing the ribs before slow cooking adds depth of flavor but is optional.
  • Use boneless beef short ribs for easier serving.
  • Add chili flakes or hot sauce if you prefer more heat.
  • Leftovers reheat best in the oven with foil to retain moisture.

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