Crock-Pot BBQ Boneless Beef Ribs Recipe (2024)

FAQs

How long to cook beef boneless ribs in a crockpot? ›

In a small bowl mix together the barbecue sauce, ketchup, apple cider vinegar, brown sugar, Worcestershire sauce and if using a dash of hot sauce. Pour sauce mixture evenly over ribs in the slow cooker. Cover and cook on LOW for 8 to 12 hours or on HIGH for 4 to 6 hours.

Don't worry that the ribs go into the slow cooker without liquid; the heat is gentle enough that the ribs do not burn, and the meat releases liquid as it cooks, so it braises in its own spiced juices. (You could also make these ribs in a pressure cooker by following this recipe.)

Beef short ribs are the equivalent of spare ribs in pork, with beef short ribs usually larger and meatier than pork spare ribs. "Boneless" short ribs are cut from either the chuck or plate, and consist of rib meat separated from the bone. "Boneless country-style short ribs", however, are not true short ribs.

The baked ribs came in a close second, still with falling off the bone, succulent meat but just not quite as tender as the slow cooker ribs. The Instant Pot ribs were noticeably tougher, though that quicker method is absolutely sufficient when you don't have four hours or so to put into making ribs.

For fall off the bone tender slow cooker ribs, you must remove the silverskin from the backside of each rack before cooking them. Not doing so will result in ribs that aren't as tender. Drench them in BBQ sauce. Make sure each and every surface of the ribs are covered in BBQ sauce before they start cooking.

Yes. Believe it or not, you can overcook ribs in a slow cooker. That's why I recommend cooking them low and slow and keeping an eye on them towards the end. You're looking for meat that's tender and comes off the bone with light pressure.

You may, if desired, spritz or mop your ribs while smoking with a liquid of your choice. Apple juice or cider, butter, Dr. Pepper, apple cider vinegar, beer… there are plenty of options.

Don't rinse meat before cooking.

Many people believe you should wash or rinse raw poultry, beef, pork, lamb or veal before cooking, but it's actually not necessary. Any bacteria that might be on it will be killed during the cooking process. In fact, rinsing meat before cooking it can actually do more harm than good.

You can coat the ribs with olive oil or mustard first to help it stick. Then, use your hands to spread it evenly on the surface of the ribs. The thick coating of the rub will keep the meat moist and tender while giving it a flavorful exterior.

Now let's take a closer look at beef ribs and see what types you may find at your butcher counter. The 3 main types are: chuck ribs, plate ribs and back ribs.

What are boneless short ribs good for? ›

Boneless beef short ribs are best known as a primo cut for braising. They're loaded with flavorful fat that can give all sorts of stews and ragus incredible beefy flavor.

Are Short Ribs Beef or Pork? Traditionally, short ribs are a cut of beef, but you can also purchase bison short ribs. Short ribs comprise the lower 3 to 6 inches of a cow's rib cage near its breastbone. Pigs don't have short ribs.

Place your ribs in the crock pot, bone side down, and add enough water to cover the bottom of the pot, ensuring not to submerge the ribs completely. The steam from the water will work its magic! Cook the ribs on low heat for 6 to 8 hours, or until they are tender and juicy.

Traditionally cheaper cuts of meat always slow cook better. Slow cooking breaks down the connective collagen in meat, which turns into unctuous gelatine. This creates that soft and tender mouth feel we all crave.

The Instant Pot is the perfect vehicle to cook tender, fall off the bone meat in a short amount of time. Because you pressure cook the ribs, they are super tender, but they do need another quick cook either in the oven or on the grill to finish them off and give them a nice crust.

Low and slow is the name of the game when smoking beef ribs. You need enough smoke to properly season the meat and give you that beautiful dark coveted bark. These guys also need plenty of time to render that fat and tough connective tissue to get them to a perfect fall-off-the-bone texture.

Don't Overcook the Beef.

While you want the short ribs to be fall-apart tender, cooking them too long will result in ribs that are mushy. There's a fine line, but it is there. (On the opposite end of the spectrum, if the beef is tough, it needs to cook longer!)

If they aren't braised long enough, they can be super tough to eat; if they are cooked too long, the meat will just fall apart. The key to preparing short ribs is to cook them until they reach a point that is just before they would fall apart.

Meat Thermometer

At 195 degrees F, that tissue starts to gelatinize and turn into tasty, melty deliciousness. Most ribs hit their sweet spot for doneness around 198 degrees F, but some take until 203 degrees F to be perfectly tender.