When I need a dinner that practically runs itself, these 4-ingredient slow cooker beef back ribs are exactly the kind of September comfort food I turn to. Beef back ribs benefit from low, steady heat, which gradually softens the meat and lets a simple sauce reduce into a rich glaze. It is the kind of recipe that suits busy afternoons, because a few minutes of setup in the morning leads to a deeply savory, cozy meal by evening.
Serve these ribs with mashed potatoes, buttered egg noodles, or roasted sweet potatoes to soak up the sauce. For a lighter contrast, add a crisp cabbage slaw, green beans, or a simple salad with a sharp vinaigrette. Warm rolls or cornbread also pair nicely if you want something to catch every bit of the sticky, beefy juices.
4-Ingredient Slow Cooker September Comfort Beef Back Ribs
Servings: 4
Ingredients
3 to 4 pounds raw beef back ribs
Directions
1. Pat the beef back ribs dry with paper towels and cut the rack into sections if needed so they fit comfortably in the slow cooker.
2. In a small bowl, stir together the barbecue sauce, dry onion soup mix, and beef broth until evenly combined.
3. Pour the sauce mixture over the ribs, turning the pieces as needed so they are well coated.
4. Cover and cook on low for 7 to 8 hours or on high for 4 to 5 hours, until the meat is very tender and pulls easily from the bone.
5. Transfer the ribs to a serving platter and spoon some of the cooking sauce over the top before serving.
Variations & Tips
Sweeter glaze: If you like a sweeter finish, use a honey or brown sugar style barbecue sauce. The long cooking time will turn it into a shinier, stickier coating.
Make-ahead setup: Assemble the ribs and sauce in the slow cooker insert the night before, cover, and refrigerate if your insert is refrigerator-safe. In the morning, place it in the cooker base and start cooking.
Broil for extra color: For a slightly more caramelized finish, place the cooked ribs on a foil-lined sheet pan and broil for 2 to 3 minutes after slow cooking, brushing with a little extra sauce if desired.
Sauce consistency: If the cooking liquid seems thin, remove the ribs when done and simmer the sauce in a saucepan for a few minutes until it thickens slightly, then spoon it back over the meat.
