These Slow Cooker Beef Ribs are fall-apart tender, incredibly easy to make, and take only 5 to 10 minutes of prep time.
A couple of years ago, I posted these Oven-baked Beef Ribs . In that post, I call them my fast, “good enough” beef ribs, because while they absolutely hit all those BBQ beef rib sweet spots, they only cook for an hour, so they don’t get enough cooking time to become truly tender.
Since that post went up, I’ve gotten a bunch of messages to the effect of, well, that’s great, but what if I actually want really tender ribs?
Which brings us to today’s recipe. Let’s make some Slow Cooker Beef Ribs.
Fall-apart Tender Beef Ribs
Now these ribs, these things are completely fall-apart, meltingly tender. They get cooked long and slow in the slow cooker, so when you pull them out, the meat is practically falling off the bone.
And the best part is that they’re just as simple and easy to make as the oven version. You’ll just need a bottle of your favorite BBQ sauce, some seasoning salt, and a rack of beef back ribs.
What are Beef Back Ribs?
And before we go on, in case you’re confused at the grocery store, beef back ribs are the long, curved beef ribs that should be pretty cheap. Unlike short ribs , which are much pricier, beef back ribs will have little to no meat on top of the bones. The majority of the meat will be located in between the ribs.
This is because the meat carved from the front of the bones is the prime rib/rib eye , so it is much more valuable as a roast/steak than as extra weight on cheap beef back ribs.
Beef back ribs typically come in sets of 7 ribs, sometimes pre-sliced, sometimes still in an intact rack and should be readily available at most grocery stores.
How to Make Beef Ribs in the Slow Cooker
- If your ribs are still in a rack, cut them apart , doing your best to leave an even amount of meat on both sides.
A note on the membrane: Ribs have a membrane on the back that many people remove before cooking. You can do this if you’d like, but I typically leave it on, as it helps keep the ribs intact after cooking and is quite easy to eat around/pull the meat off of.
- Sprinkle ribs on all sides with seasoning salt or salt and pepper and then layer them in your slow cooker. Add 1 1/2 cup of your favorite barbecue sauce (TBH, I’m partial to this basic sauce ) and 1 cup of water.
Yes, it is going to look super watery. This is not a problem, because this just the cooking liquid. We’re going to use more sauce on the ribs later.
Cook on low for 7 to 8 hours or on high for 3 to 4. If you have a choice, I personally prefer the texture of ribs cooked lower and slower, but both still turn out great and none of my taste testers could really tell the difference.
Once the ribs are fall-apart tender, transfer them to a foil-lined baking sheet , membrane-side down. If you’re having trouble with the ribs falling apart as you move them to the tray, use a spatula to support them as you move them.
Brush the ribs with a generous amount of barbecue sauce, and then broil for 5 to 8 minutes , until sauce is caramelized and sticky. If you can’t use your broiler, you can also crank the heat in your oven way up (about 450°F) and bake the ribs slightly longer until you get similar results.
Let the ribs cool for just a couple of minutes, and go to town!
What to Serve With Beef Ribs?
For veggie sides, since your oven is going to be occupied, I recommend these stovetop Garlic and Butter Green Beans , Steamed Broccoli , or Microwave Corn on the Cob . Though if you have a double oven or don’t mind waiting, Roasted Broccoli or Roasted Green beans are never a bad option.
Macaroni Salad , Potato Salad , or Mashed Potatoes are my carbs of choice to serve with BBQ. And classic Chocolate Chip Cookies gooey out of the oven (maybe with a bowl of vanilla ice cream and Fudge Sauce ) are a perfect way to close out a good meal.
Slow Cooker Beef Ribs Recipe Notes
- Beef back are fairly fatty and rich, so I typically find 3 is a good number per person, especially when serving them with sides.
- The cooking liquid left over in the slow cooker will contain a significant amount of fat that probably shouldn’t go down your drain. I pour it all into a 28-ounce can or quart-size mason jar, let the top solidify in the fridge, and then scrape the fat into the trash.
- You might also like Country-style Pork Ribs , my favorite Carne Asada , Salsa Chicken , Baked BBQ Chicken Thighs , and Homemade Carnitas .
Ingredients
- ▢ 3-5 pounds of beef back ribs
- ▢ Seasoning salt or salt and pepper
- ▢ 2 cups barbecue sauce divided plus more as needed
- ▢ 1 cup water
Instructions
- 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!
Notes
This Dulce de Leche Latte recipe is so sweet and simple and perfect for slow, lazy mornings.
Remember that Dulce de Leche recipe I posted a few weeks ago? Before that recipe could hit the site, I tested a ton of batches to make sure it worked perfectly, so I’ve had a LOT of dulce de leche around my house the last few months.
This happens with some recipes, where I have heaps of leftovers from testing, and it always results in me trying to find creative ways to use them up. (This is why after posting my faaaaaav Carnitas , there are now approximately 800 carnitas recipes on Baking Mischief.)
For the leftover dulce de leche, it meant that I drizzled it on, in, and over eeeeeverything, and came up with some pretty good combos. Today I’m sharing one of my favorites, a Dulce de Leche Latte.
Quick and Easy Dulce de Leche Recipe
This recipe is so sweet and simple. If you have a jar of dulce de leche in your fridge, it will take you all of 5 minutes to put together. You’ll just need strong coffee, some milk, a spoonful of dulce de leche, and a little sugar.
The finished product is smooth and creamy, especially if you add a little splash of whipping cream , and perfect for sipping on a slow, lazy morning.
And if you don’t have dulce de leche in your fridge, go make a batch ! It takes a little while to make, but only requires one ingredient and couldn’t be easier.
How to Make a Dulce de Leche Latte
First, heat milk, dulce de leche, and sugar together in a small sauce pan or butter warmer (I love these things), and whisk until foamy.
Then pour mixture into hot, strong coffee.
Top with whipped cream, more dulce de leche, and sip away.
More Coffee Recipes
Looking for more coffee recipes? Try:
- Homemade Mocha
- White Chocolate Mocha
- Iced Mocha
- Caramel Macchiato
Or check out my complete coffee archives .
Dulce de Leche Latte Recipe Notes
- This recipe makes a little over 1 cup of coffee, enough to fill one 8-ounce mug. If you want to fill an over-sized mug, double the recipe.
- If you like your lattes extra frothy, I highly recommend buying a cheap milk frother ( this is the one I have ). They work quite well and are very fun to use.
- If you have caramel on hand, you can substitute it for the dulce de leche.
Ingredients
- ▢ 1/2 cup milk any percentage
- ▢ 1 tablespoon dulce de leche
- ▢ 1 teaspoon ( 4g ) granulated sugar or to taste, optional*
- ▢ 1 tablespoon heavy cream optional
- ▢ 1/2 cup strong coffee
- ▢ Whipped cream optional for topping
Instructions
- In a small pot, combine milk, dulce de leche, sugar, and optional heavy cream. Heat over medium heat, whisking frequently, until milk is just beginning to steam. Whisk until well-combined and milk is frothy.
- Pour coffee into an 8-ounce mug, and stir in milk mixture. Top with optional whipped cream, and drizzle with more dulce de leche if desired.
- Serve and enjoy!
Notes
Your complete How to Make a Milkshake Guide with tips and trick for creating the best milkshake possible.
Hey, friends. Summer officially starts this week, so I thought it’d be a good time to have a little chat about one of my favorite summer desserts, milkshakes.
Milkshakes are simple enough to make at home, but if you’ve ever accidentally made a too-milky mess of a shake or stood shouting at your blender full of ice cream as it runs and runs but does not blend, you know that they also have the potential to be a little frustrating.
Which is why we’re chatting shakes today. In this post, we’ll go over how to make the perfect milkshake, some of my favorite milkshake recipes, and extra milkshake tips and tricks.
The Ideal Milkshake Ratio
A good shake starts with the right mix of ice cream to milk for a shake that is creamy, frosty, and easy to blend. The perfect ice cream to milk ratio for a homemade milkshake is about:
1 1/2 cups ice cream : 1/2 to 3/4 cup milk
This is enough milk to blend using home kitchen equipment without making your shake too thin. If you like a thicker shake, go with 1/2 cup milk, a thinner shake, use 3/4 cup.
And no, you don’t need to pack ice cream into measuring cups to get the exact right amount of ice cream in your shakes (unless you want to) 1 scoop of ice cream equals about 1/2 cup so use:
3 scoops ice cream : 1/2 to 3/4 cup milk
Start With Slightly Softened Ice Cream
The second most important tip for making the perfect shake is to start with softened ice cream. This will allow your shake to blend more easily with less milk so you don’t dilute your shake. This tip is especially handy if you’re working with an underpowered or older blender.
Your ice cream doesn’t need to sit out long. Just scoop it into your blender and allow it to sit for 5 to 10 minutes at room temperature until it just starts to soften.
How to Make a Milkshake (With a Blender)
- In your blender, combine slightly softened ice cream, milk and any mix-ins (more on mix-ins in a bit), and blend until well-mixed and pourable. 2. Pour into a frosty glass, add a straw and whipped cream, and enjoy!
How to Make a Milkshake Without a Blender
If you don’t have a blender, don’t let that stop you from making a milkshake. You can make a shake with a large mason jar , your microwave, and a little muscle power.
- Scoop your ice cream into a quart-size mason jar and microwave for 15 to 30 seconds, until ice cream begins to melt but is not completely liquified.
- Pour in milk and mix-ins, screw on lid, and shake until everything is well-mixed. If there are any large bits of ice cream left after shaking, use a spoon to help mix them in. And then pour into a glass and enjoy.
More Milkshake Recipes
The basic milkshake ratio will work for any flavor ice cream, but most classic milkshake recipes start with vanilla ice cream. To make any of these shakes, add these mix ins to the base milkshake ratio before blending:
- Chocolate Milkshake : Add 3 tablespoons of chocolate sauce .
- Oreo Milkshake : Add 3 to 4 Oreos.
- Fruit Milkshake: Add about 3/4 cup of fruit (fresh or frozen) and up to 1 tablespoon of sugar depending on the sweetness of your fruit.
- Caramel Milkshake: Add 2 tablespoons caramel, butterscotch, or dulce de leche .
And, before we go, some of the most common milkshake questions answered:
How do you thicken a milkshake?
If you’ve made your milkshake and it’s not thick enough, that’s an easy fix. Just add more ice cream and blend. If you’re making a fruit milkshake, you can also add more frozen fruit to help thicken things up.
Which fruits can be used for milkshakes?
You can use almost any fruit, fresh or frozen, in milkshakes. Strawberry Milkshakes and Banana Milkshakes are always popular, but don’t be afraid to try new flavor combos like blueberry or mango. Depending on the fruit and the strength of your blender, you may want to peel fruits with oddly textured skin like peaches before blending.
Using frozen fruit will make your shake thicker and creamier, but may also be more difficult to blend. If using frozen fruit, be sure to start with ice cream that has been slightly softened at room temperature and don’t be afraid to use a little more milk if necessary.
Which milk is used for milkshakes?
You can use any percentage milk for a milkshake. The higher fat milk, the creamier and richer your milkshake will be in the end, but the change will be subtle, so don’t feel like you need to go out of your way unless you really want to.
For more frozen treats, try Frozen Hot Chocolate , Cookies and Cream Popsicles , and Homemade Pudding Pops .
Ingredients
- ▢ 1 1/2 cups ice cream about 3 scoops, slightly softened
- ▢ 1/2 to 3/4 cup milk any percentage
- ▢ Whipped cream optional for topping
- ▢ Sprinkles optional for topping
Instructions
- In a blender, combine ice cream and milk, and blend until pourable.
- Pour into a glass, top with whipped cream if desired, and enjoy!
Slow Cooker Beef Ribs
Ingredients
- 3-5 pounds of beef back ribs
- Seasoning salt or salt and pepper
- 2 cups barbecue sauce divided plus more as needed
- 1 cup water
Instructions
- 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!
