Mains

Slow Cooker Barbecue Beef Ribs

  • Easy

  • 3 hours 15 mins

No matter the season, sticky slow cooked beef ribs will please a crowd! Our recipe is a set-and-forget slow cooker saviour. Serve with bread rolls and slaw on warm days or dial up the comfort factor with mash, greens and honey buttered corn for a winter treat.

  • Skill Level

    Easy

  • Prep Time

    15 mins

  • Cooking Time

    3 hours

  • Servings

    4

Ingredients

  • 2kg beef short ribs, patted dry
  • 1 tsp sea salt
  • 2 tbsp vegetable oil
  • 2/3 cup beef stock
  • ½ cup red wine (optional)
  • ½ cup water
  • 180g (½ cup) Capilano Pure Honey
  • 1 tbsp tomato paste
  • 75g (1/3 cup) brown sugar
  • 60ml (¼ cup) apple cider vinegar
  • 2 tsp mustard powder
  • 30g (¼ cup) smoked paprika
  1. Season short ribs with salt and pepper. In a large skillet, heat vegetable oil and sear ribs on all sides until golden brown, approx. 2 minutes each side. Transfer to the bowl of a slow cooker.
  2. Add to slow cooker beef stock, wine, ¼ cup water, cover with lid and cook on low for 3 hours.
  3. While ribs are cooking combine honey, tomato paste, brown sugar, vinegar, mustard and paprika. Mix well to combine.
  4. After 3 hours, remove ribs from slow cooker and drain pot of cooking liquid and fat. Return ribs to cooker and cover with barbecue sauce. Cook on low for an additional 2-3 hours, until the meat is very tender, but not completely falling apart. Serve with bread rolls, coleslaw and honey butter corn.

Used in this recipe

  1. Season short ribs with salt and pepper. In a large skillet, heat vegetable oil and sear ribs on all sides until golden brown, approx. 2 minutes each side. Transfer to the bowl of a slow cooker.
  2. Add to slow cooker beef stock, wine, ¼ cup water, cover with lid and cook on low for 3 hours.
  3. While ribs are cooking combine honey, tomato paste, brown sugar, vinegar, mustard and paprika. Mix well to combine.
  4. After 3 hours, remove ribs from slow cooker and drain pot of cooking liquid and fat. Return ribs to cooker and cover with barbecue sauce. Cook on low for an additional 2-3 hours, until the meat is very tender, but not completely falling apart. Serve with bread rolls, coleslaw and honey butter corn.
Capilano Bee