Slow Cooker Beef Spare Ribs Recipes

SLOW COOKER BEEF RIBS

Steps:

• If your ribs came in a rack, slice them apart so you have individual ribs. Sprinkle each with your favorite seasoning salt or salt and pepper.
• Layer the ribs in your slow cooker and top with 1 1/2 cups of the BBQ sauce and 1 cup of water. Cook on low for 7-8 hours, high for 3-4. The ribs are ready for the next step when you can easily pull the meat apart with a fork.
• Transfer ribs to a foil-lined baking sheet. Brush them generously with the remaining 1/2 cup of BBQ sauce. Broil for 5-8 minutes, until sauce is caramelized and sticky.
• Serve and enjoy!

BEST EVER SLOW COOKER BEEF RIBS

Steps:

• Wash the ribs. Place in a large mixing bowl and add the flour, salt and pepper. Toss the ribs and make sure they are well coated with the flour. Transfer any remaining flour to a cup and add a few tablespoons of water. Stir to make a paste and set aside.
• In a large pan, add a drop of olive oil and brown the ribs on all sides then transfer to the slow cooker.
• Using the same pan, saute the onions and garlic until soft. Use a spatula and stir everything, scraping the bottom and sides of the pan to get all the beef residue off.
• Add the tomato puree, bay leaves, paprika, honey, Worcestershire sauce, thyme and beef stock.
• Using the flour paste you made, add that to the broth mixture, stir over a high heat until it starts to boil. Add the carrots. Taste if you wish to add any salt and pepper.
• Transfer the broth mixture to the slow cooker. Place lid on and cook on LOW for 6 hours.
• **If cooking this in the oven, transfer everything to a casserole dish and cover. Place in the oven at oven at 300 F or 150 C for approximately 3 hrs.
• **TIP: 20 minutes before cook time (slow cooker and oven), just have a quick check to make sure the broth is as thick as you would like. if it is too thin, simply mix 1 tablespoon of cornstarch to 1 tablespoon of cold water in a cup and pour that into the broth and stir. this will thicken it when it continues to cook for the remaining cook time.
• When cooked, serve with some delicious creamy cheesy mashed potatoes and steamed vegetables.

SLOW COOKER BARBEQUED BEEF RIBS

Steps:

• Mix water, ketchup, tomato paste, brown sugar, vinegar, mustard, and salt in a slow cooker, stirring to dissolve brown sugar and salt.
• Place short ribs into the sauce and stir to coat. Set cooker on Low, cover, and cook for 8 hours.

SLOW COOKER SPARE RIBS

Steps:

• Place ribs in a large stock pot, and cover with water. Bring to a boil, and cook for 15 minutes.
• In a mixing bowl, mix together soup, onion, garlic, brown sugar, Worcestershire sauce, and soy sauce. Remove ribs from water, and transfer to a slow cooker. Pour sauce over ribs.
• Cover, and cook on Low for 6 to 8 hours, or until ribs are tender.
• If sauce is too thin when cooking time is done, drain sauce from ribs, and pour into a sauce pan. Combine 1 teaspoon cornstarch with a small amount of cold water, stir into sauce, and bring sauce to boil. Cook until sauce has reached desired thickness.

SUNDAY AFTERNOON SLOW-COOKED SPARE RIBS

Steps:

• Place the ribs into a large pot, and cover with lightly salted water. Bring the ribs to a boil, and boil for 45 minutes. Drain off the water and set the ribs aside.
• Heat the olive oil in a large, heavy pot or Dutch oven over medium heat until the oil shimmers, and brown the ribs on all sides, about 10 minutes per side. Remove the ribs, and pour in the beef broth, ketchup, brown sugar, lemon juice, vinegar, Worcestershire sauce, soy sauce, red pepper flakes, seafood seasoning, dried onion, nutmeg, and salt and pepper. Stir the ingredients until the sauce has dissolved any brown bits of flavor from the bottom of the pan. Bring the sauce to a simmer over medium-low heat, and transfer the ribs back into the sauce.
• Coat the ribs with sauce, cover the pan, and simmer over low heat until the meat is very tender and falls off the bones, about 3 hours.

SLOW COOKER BEEF SPARE RIBS

Steps:

• In a small bowl combine the salt, pepper, garlic powder and onion powder. Cut the ribs into 4 or more smaller sections so that they will fit inside the slow cooker. Rub the seasonings on the ribs.
• Add broth, tomato paste and vinegar into the slow cooker. Stir a bit.
• Stack the ribs inside the slow cooker like books on a shelf.
• Cover and cook on low for about 8 hours or until tender.
• Open the slow cooker and remove the ribs with tongs. Set aside. If you want, make a gravy with the juices that remain in the pot. Pour the juices into a saucepan. Heat the pan on the stove over medium heat. Stir together 2 Tbsp of cold water with 2 Tbsp of cornstarch until smooth. Whisk the mixture into the pot until the sauce thickens.
• Serve ribs with gravy.