Description
Want a mouthwatering, comforting dish that’s perfect for family dinners or backyard gatherings? Farm-Style BBQ Ribs are the ultimate recipe! These slow-cooker beef short ribs are simmered in a rich, tangy homemade BBQ sauce until they’re tender and packed with flavor
Ingredients
Scale
- For the Ribs:
- 4 pounds bone-in beef short ribs
- 1 can (15 ounces) thick and zesty tomato sauce
- 1-1/2 cups water
- 1 medium onion, chopped
- 1 can (6 ounces) tomato paste
- 1/3 cup packed brown sugar
- 3 tablespoons cider vinegar
- 3 tablespoons Worcestershire sauce
- 2 tablespoons chili powder
- 4 garlic cloves, minced
- 2 teaspoons ground mustard
- 1-1/2 teaspoons salt
Why These Ingredients Matter
- Beef Short Ribs: Rich, meaty, and tender when slow-cooked, perfect for BBQ.
- Tomato Sauce and Paste: Form a thick, tangy BBQ sauce base.
- Water: Thins the sauce for even cooking.
- Onion: Adds savory sweetness.
- Brown Sugar: Balances tang with caramel-like sweetness.
- Cider Vinegar: Brings sharp, tangy depth.
- Worcestershire Sauce: Contributes savory, umami flavor.
- Chili Powder: Adds mild heat and smokiness.
- Garlic: Enhances with aromatic depth.
- Ground Mustard: Provides a subtle, spicy kick.
- Salt: Seasons the dish for bold flavor.
Substitutions and Variations
- Beef Short Ribs: Swap with pork ribs, beef chuck roast, or boneless short ribs (adjust cooking time to 5-7 hours for boneless).
- Tomato Sauce: Use crushed tomatoes or plain tomato sauce.
- Tomato Paste: Replace with extra tomato sauce (1/2 cup) and reduce water by 1/4 cup.
- Brown Sugar: Substitute honey or maple syrup.
- Cider Vinegar: Swap with white vinegar or apple cider vinegar.
- Worcestershire Sauce: Use soy sauce or balsamic vinegar.
- Chili Powder: Replace with 1 teaspoon smoked paprika + 1 teaspoon cumin for a smokier flavor.
- Garlic: Use 1 teaspoon garlic powder.
- Gluten-Free: Ensure Worcestershire sauce and tomato products are gluten-free.
- Spicy Ribs: Add 1/2 teaspoon cayenne or 1 tablespoon hot sauce to the sauce.
- Lower Sugar: Reduce brown sugar to 1/4 cup or use a sugar substitute.
Instructions
Step 1: Prep Your Ingredients
- Trim excess fat from 4 pounds bone-in beef short ribs.
- Measure 1 can (15 ounces) thick and zesty tomato sauce, 1-1/2 cups water, 1 can (6 ounces) tomato paste, 1/3 cup packed brown sugar, 3 tablespoons each cider vinegar and Worcestershire sauce, 2 tablespoons chili powder, 2 teaspoons ground mustard, and 1-1/2 teaspoons salt.
- Chop 1 medium onion.
- Mince 4 garlic cloves.
Tip: Trim fat to reduce greasiness; chop onion finely for smoother sauce.
Step 2: Prep the Ribs
- Place Ribs: Arrange beef short ribs in a 5- or 6-quart slow cooker.
Tip: Layer ribs evenly; a 6-quart slow cooker is ideal for 4 pounds.
Step 3: Make the BBQ Sauce
- Combine Ingredients: In a large saucepan, combine tomato sauce, water, chopped onion, tomato paste, brown sugar, cider vinegar, Worcestershire sauce, chili powder, minced garlic, ground mustard, and salt.
- Boil and Simmer: Bring to a boil over medium-high heat, stirring occasionally. Reduce heat to medium-low and simmer, uncovered, for 5 minutes, or until slightly thickened.
Tip: Stir frequently to prevent sticking; the sauce should coat a spoon lightly.
Step 4: Add Sauce and Slow Cook
- Pour Sauce: Pour the sauce over the ribs in the slow cooker, ensuring they’re fully coated.
- Cook on Low: Cover and cook on Low for 6-8 hours, until ribs are tender and meat pulls away from the bone easily (internal temperature of 190-200°F/88-93°C for optimal tenderness).
Tip: Check at 6 hours; gently turn ribs halfway through if desired to coat evenly.
Step 5: Serve
- Remove Ribs: Use tongs to transfer ribs to a serving platter. Spoon sauce over ribs or serve it on the side.
- Serve: Pair with sides like coleslaw, cornbread, or baked potatoes.
Tip: Let ribs rest for 5 minutes before serving; skim fat from sauce for a cleaner presentation if desired.