Description
Succulent beef ribs marinate in a rich blend of spices, promising a mouthwatering culinary journey through hearty flavors. Slow-cooked to perfection, these tender ribs deliver a symphony of smoky, savory goodness that will transport you to barbecue paradise.
Ingredients
Scale
Meat:
- 2 racks beef ribs (about 4.5 pounds/2 kilograms total)
Dry Rub Spices:
- 1/4 cup brown sugar
- 1/4 cup paprika
- 2 tablespoons garlic powder
- 1 tablespoon onion powder
- 1 tablespoon ground black pepper
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon salt
Sauce and Garnish:
- 1 cup barbecue sauce
- 1/2 cup apple cider vinegar
- 1/2 cup water
- Fresh parsley or cilantro (for garnish)
Instructions
- Meticulously strip the silver membrane from the ribs’ backside using a paper towel, ensuring a clean grip to remove the entire thin layer for optimal seasoning absorption.
- Craft a robust dry rub by thoroughly blending brown sugar, paprika, garlic powder, onion powder, black pepper, cumin, chili powder, and salt in a mixing bowl until uniformly combined.
- Massage the spice mixture comprehensively across the entire rib surface, pressing firmly to create an even, penetrating coating. Allow the seasoned ribs to rest at room temperature for 30-60 minutes, enabling flavor infusion.
- Prepare the slow cooker by pouring apple cider vinegar and water into the base. Strategically arrange the seasoned ribs in a circular formation, cutting them if necessary to ensure proper fit and even cooking.
- Slow cook the ribs on low temperature for 6-8 hours, monitoring until the meat becomes exceptionally tender and begins to separate effortlessly from the bone.
- During the final 30 minutes of cooking, generously drizzle barbecue sauce over the ribs. Increase the slow cooker temperature to high, allowing the sauce to caramelize and intensify in flavor.
- Carefully extract the ribs from the slow cooker. For an enhanced exterior, quickly sear the ribs in a scorching hot skillet or briefly grill to create a crisp, caramelized finish. Plate and serve immediately while piping hot.
Notes
- Removing the silver skin ensures better seasoning penetration and tenderness, making the ribs more flavorful and easier to eat.
- Letting the dry rub sit on the ribs for at least 30 minutes allows the spices to deeply infuse the meat, creating a more robust flavor profile.
- For a low-carb or keto-friendly version, swap brown sugar with a sugar-free alternative like erythritol and use a sugar-free barbecue sauce.
- Enhance the smoky flavor by adding a few drops of liquid smoke to the cooking liquid or using a smoked paprika in the dry rub mixture.
- Prep Time: 45 minutes
- Cook Time: 7 hours (or 9 hours)
- Category: Lunch, Dinner, Appetizer, Snacks
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 18
- Calories: 1140 kcal
- Sugar: 3 g
- Sodium: 200 mg
- Fat: 70 g
- Saturated Fat: 30 g
- Unsaturated Fat: 40 g
- Trans Fat: 1 g
- Carbohydrates: 5 g
- Fiber: 1 g
- Protein: 100 g
- Cholesterol: 300 mg