Slow Cooker Beef Ribs - Healthy Recipes Blog (2025)

You'll only need a few simple ingredients to make this recipe. The exact measurements are included in the recipe card below. Here's an overview of what you'll need:

• Beef back ribs: I usually get them at the meat counter at Whole Foods.
• Smoked salt: This ingredient is non-negotiable! The smoky flavor it adds greatly enhances the ribs. This is the brand I use.
• To season: Black pepper, garlic powder, smoked paprika (also very important), ground cumin, and dried thyme.

Variation

You can cook these ribs with BBQ sauce if you wish. Personally, I'm not a fan because these ribs are so wonderfully flavorful, and I don't want a sweet-tasting sauce to mask their flavor.

But if you'd like to try, season the ribs with just salt and pepper. Then spoon barbecue sauce on top of each rib, using a total of about 1 cup for all of them. Cook them for 6 hours on LOW. Once cooked, spoon some more BBQ sauce on top of each rib (use a total of about ½ cup) and briefly broil them.

Instructions

Scroll down to the recipe card for detailed instructions. Here are the basic steps for making this recipe:

Your first step is to cut the rack into individual ribs. You can remove the thin membrane from the bone side of the ribs, but it's not mandatory, and I typically don't.

Mix the salt and spices and season the tops of the ribs, gently pressing to help the spices adhere.

Add water to the slow cooker pan, then layer the ribs in the pan. Cover and cook on LOW for 6 hours.

Transfer the cooked ribs to a rimmed baking sheet. Baste them with the pan juices, then briefly broil them to brown and crisp them up. That's it! Dinner is served.

Expert Tip

Using smoked salt and smoked paprika in this recipe is a must. They both impart a subtle but wonderful smoky flavor to the ribs and greatly enhance their flavor.

You can buy smoked salt on Amazon. Smoked paprika is available on Amazon and in most supermarkets.

Should I remove the membrane from the ribs?

These ribs have a thin membrane attached to the bone side. You can remove it if you wish. But it gets considerably soft in the slow cooker, does not interfere with eating the ribs, and helps them stay intact. So I don't remove it.

What is the best way to cook beef ribs?

I like to use the slow cooker. These ribs are wonderful because they are cooked for several hours on very low heat in a moist environment. You can't cook these ribs quickly. If you do, the meat would be tough and chewy.

Can I cook these ribs faster?

You can try cooking them on HIGH for 3-4 hours, but they won't be the same. It's best to make this recipe on a day when you have the time to cook them on LOW for the full six hours.

Serving Suggestions

You can serve these ribs with any side you like! They're very versatile. Personally, I like to serve them with any of the following side dishes:

• Loaded mashed cauliflower
• Cauliflower potato salad
• Creamed spinach
• Homemade coleslaw
• Sauteed green beans
• Cauliflower mac and cheese

Storing Leftovers

You can keep the leftovers in the fridge, in a sealed container, for 3-4 days. Gently reheat them in the microwave, covered, at 50% power, or in a 350°F oven (uncovered). You can also freeze the leftovers for up to three months.

More Slow Cooker Recipes

Slow Cooker Beef Ribs

These slow cooker beef ribs boast an intensely beefy flavor and lots of delicious, melt-in-your-mouth fat. They are huge and satiating!

Servings: 4 servings

Calories: 816kcal

Subscribe! I send out a weekly newsletter with a recipe and tips. Want these recipes in your inbox? Subscribe today! You can unsubscribe at any time.

Nutrition per Serving

Serving: 2 ribs | Calories: 816 kcal | Carbohydrates: 2 g | Protein: 54 g | Fat: 66 g | Saturated Fat: 28 g | Sodium: 840 mg