Craving beef ribs so tender they practically melt in your mouth? The secret isn’t hours of complicated work—it’s your slow cooker! This recipe delivers fall-off-the-bone perfection with a simple, hands-off cooking process. We’ll finish them under the broiler for that irresistible caramelized glaze and pair them with a zesty, creamy coleslaw for the ultimate comfort food experience.
MAKES: 6 servings
PREPARATION TIME: 20 minutes
COOKING TIME: 4 to 5 hours + marinating
Ingredients
• SPICE RUB
• 1 tablespoon garlic powder, 10 g / 0.3 oz
• 1 tablespoon onion powder, 7 g / 0.2 oz
• 2 teaspoons paprika, 5 g / 0.2 oz
• 2 teaspoons fine sea salt
• 1 tablespoon oregano, 5 g / 0.2 oz
• 1/4 teaspoon cayenne pepper
• SHORT RIBS
• 4 pounds beef short ribs, 1.8 kg
• 1/2 cup Sweet & Sour BBQ Sauce, 120 g / 4.2 oz, plus more for serving
• COLESLAW
• 1.3 pounds sliced green or white cabbage, 600 g, core removed
• 1 small red onion, 60 g / 2.1 oz, sliced
• 1/2 cup mayonnaise, 110 g / 3.9 oz
• 3 tablespoons fresh lemon juice, 45 ml
• 1/4 cup chopped parsley or chives, 15 g / 0.5 oz
• 1/2 teaspoon celery seeds
• Salt and pepper to taste
Instructions
1. Prepare the slow cooker by pouring in 1/4 cup (60 ml) of water and setting it to high.
2. In a small bowl, mix all the spice rub : garlic powder, onion powder, paprika, sea salt, oregano, and cayenne pepper.
3. Pat the short ribs dry with a paper towel. Generously coat all sides of the ribs with the spice rub, pressing it into the meat. For deeper flavor, cover and marinate in the fridge for up to 8 hours.
4. Arrange the seasoned ribs in the slow cooker. Cook on high for 4 to 5 hours, or until the meat is fork-tender.
5. While the ribs are cooking, prepare the coleslaw. In a large mixing bowl, combine the sliced cabbage, red onion, mayonnaise, lemon juice, chopped parsley, and celery seeds. Season with salt and pepper to taste and mix until well combined. Refrigerate until ready to serve.
6. Once the ribs are tender, preheat your oven’s broiler. Carefully remove the ribs from the slow cooker using tongs and place them on a baking sheet lined with heavy-duty parchment paper.
7. Brush the ribs generously on all sides with the BBQ sauce. Place under the broiler for 8 to 10 minutes, turning halfway through, until the sauce is bubbly and caramelized.
8. Serve the hot BBQ ribs immediately with the chilled, creamy coleslaw. To store, refrigerate ribs and coleslaw separately for up to 4 days. Leftover rib meat can be shredded and frozen for up to 3 months.
Nutritional Information
• NUTRITION FACTS PER SERVING
• Total Carbs: 11.7 g
• Fiber: 4.1 g
• Net Carbs: 7.6 g
• Protein: 28.5 g
• Fat: 44.4 g
• Energy: 547 kcal
• Macronutrient Ratio: 6% Carbs, 21% Protein, 73% Fat
Pro Tips
• For a deeper, richer flavor, sear the spice-rubbed ribs in a hot skillet for 2-3 minutes per side before placing them in the slow cooker.
• Don’t skip the optional marinating time if you can help it. Allowing the ribs to sit with the spice rub for at least 4 hours (or overnight) infuses the meat with incredible flavor.
• Prepare the coleslaw at least 30 minutes ahead of time and let it chill. This allows the flavors to meld and the cabbage to soften for the perfect creamy texture.
FAQ
Q: How do I know when the beef ribs are done cooking
A: The beef ribs are ready when the meat is fork-tender, meaning it can be easily pierced and pulled apart with a fork. This typically takes 4 to 5 hours on the high setting in your slow cooker.
Q: Is marinating the ribs necessary for this recipe
A: Marinating is optional but highly recommended for the best flavor. Allowing the ribs to sit with the spice rub for up to 8 hours in the fridge infuses the meat more deeply. If you’re short on time, you can proceed without marinating.
Q: Can I prepare the coleslaw in advance
A: Yes, you can and should prepare the coleslaw ahead of time. Making it at least 30 minutes before serving and letting it chill in the refrigerator allows the flavors to meld together and the cabbage to soften for a perfect creamy texture.
Q: What is the best way to store and use leftover beef ribs
A: Store leftover ribs and coleslaw in separate airtight containers in the refrigerator for up to 4 days. For longer storage, you can shred the leftover rib meat and freeze it for up to 3 months.
