These Slow Cooker BBQ Short Ribs are rich, smoky, sweet, and incredibly tender. Slowly cooked in a flavorful barbecue sauce with garlic, onions, brown sugar, and a splash of apple cider vinegar, the beef becomes melt-in-your-mouth delicious with very little hands-on effort.

This easy slow cooker recipe is perfect for busy weeknights, Sunday dinners, family gatherings, or whenever you want comforting barbecue flavor without standing over a grill.

• Prep time: 15 minutes
• Cook time: 7–8 hours on LOW or 4–5 hours on HIGH
• Total time: Approximately 7 hours 15 minutes to 8 hours 15 minutes on LOW
• Servings: 4
• Course: Main Course
• Cuisine: American-inspired
• Cooking method: Slow cooker

Why You’ll Love This Recipe

• Fork-tender beef: Slow cooking gives the short ribs plenty of time to become tender.
• Rich BBQ flavor: Barbecue sauce, garlic, Worcestershire sauce, and brown sugar create a delicious glaze.
• Easy preparation: Add the ingredients, cover, and let the slow cooker do most of the work.
• Perfect comfort food: Serve with mashed potatoes, cornbread, coleslaw, or roasted vegetables.
• Great for meal prep: The leftovers taste wonderful the next day.

Ingredients for Slow Cooker BBQ Short Ribs

recipetineats.com

For the short ribs

• 3–4 lb (1.3–1.8 kg) bone-in beef short ribs
• 1 tablespoon olive oil, for optional searing
• 1 large onion, thinly sliced
• 4 garlic cloves, minced
• 1 cup (240 ml) beef broth, preferably low-sodium

For the homemade BBQ sauce

• 1 cup (240 ml) barbecue sauce, your favorite brand
• ¼ cup (60 ml) ketchup
• ¼ cup (50 g) packed brown sugar
• 2 tablespoons Worcestershire sauce
• 2 tablespoons apple cider vinegar
• 2 tablespoons tomato paste
• 1 teaspoon smoked paprika
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• ½ teaspoon freshly ground black pepper
• ½ teaspoon salt, or to taste
• ¼ teaspoon chili powder, optional

Optional garnish

• Chopped fresh parsley or green onions
• Toasted sesame seeds
• Extra barbecue sauce for serving

Step-by-Step Instructions

Step 1: Prepare the beef

jamesbeard.org

Pat the short ribs dry with paper towels. Season them with salt, black pepper, smoked paprika, garlic powder, and onion powder.

Optional but recommended: Heat the olive oil in a skillet over medium-high heat. Sear the ribs for 2–3 minutes per side until browned. Work in batches if necessary.

Searing adds extra flavor and color, although you can skip it when you’re short on time.

Step 2: Add the onions and garlic

chowhound.com

Spread the sliced onion across the bottom of your slow cooker. Sprinkle the minced garlic over the onions.

Arrange the seasoned short ribs on top, placing them bone-side down where possible. The onions create a flavorful base as the beef cooks.

Step 3: Mix the BBQ sauce

24sata.hr

In a medium bowl, whisk together the barbecue sauce, ketchup, brown sugar, Worcestershire sauce, apple cider vinegar, tomato paste, smoked paprika, and chili powder if using.

Gradually stir in the beef broth until combined. Taste the sauce and adjust the sweetness or tanginess to your liking.

Step 4: Pour the sauce over the ribs

thekitchn.com

Pour the BBQ sauce mixture evenly over the short ribs, making sure each piece is coated.

Cover the slow cooker with its lid. Avoid adding too much extra liquid—the beef will release juices as it cooks.

Step 5: Slow cook until tender

rpp.pe

Cook according to your slow cooker’s instructions:

• LOW: 7–8 hours
• HIGH: 4–5 hours

The ribs are ready when the meat is very tender and pulls away easily with a fork. Depending on their size and your slow cooker, they may need additional time.

Keep the lid closed as much as possible so the temperature remains steady. Beef ribs should reach a safe internal temperature, and tenderness is the best guide for this slow-cooked cut.

Step 6: Thicken the sauce and serve

alto-shaam.com

Carefully transfer the ribs to a serving platter. Skim excess fat from the cooking liquid if needed.

For a thicker sauce, pour the liquid into a saucepan and simmer it for 10–15 minutes until reduced. Alternatively, brush the ribs with extra BBQ sauce and broil for 3–5 minutes, watching closely to prevent burning.

Spoon the thickened sauce over the ribs, garnish with parsley or green onions, and serve hot.

Tips for the Best BBQ Short Ribs

• Choose meaty ribs: Bone-in beef short ribs generally deliver excellent flavor and tenderness.
• Sear for extra flavor: Browning the beef first creates a richer result.
• Don’t rush the cooking: If the meat is still tough, it usually needs more time.
• Control the sweetness: Choose a less-sweet BBQ sauce or reduce the brown sugar if preferred.
• Remove excess fat: Short ribs can release quite a bit of fat during slow cooking.
• Thicken the sauce separately: This gives you a glossy BBQ finish without overcooking the meat.

Delicious Variations

• Spicy BBQ ribs: Add cayenne pepper, hot sauce, or red pepper flakes.
• Honey BBQ ribs: Replace half the brown sugar with honey.
• Smoky ribs: Add a small amount of liquid smoke or extra smoked paprika.
• Asian-inspired ribs: Add grated ginger, a little soy sauce, and sesame oil. Reduce the salt to balance the soy sauce.
• Tangy BBQ ribs: Add another teaspoon or two of apple cider vinegar at the end.

What to Serve with BBQ Short Ribs

4

These ribs pair beautifully with:

• Creamy mashed potatoes
• Steamed rice or buttery rice pilaf
• Creamy coleslaw
• Cornbread or crusty bread
• Roasted carrots, green beans, or broccoli
• Baked potatoes or macaroni and cheese

For an easy family dinner, serve the ribs with mashed potatoes and a fresh green vegetable to balance the rich sauce.

Storage and Reheating

Refrigerator: Allow leftovers to cool slightly, then refrigerate in an airtight container with some BBQ sauce for up to 3–4 days.

Freezer: Freeze the cooled ribs and sauce in a freezer-safe container for up to 3 months for best quality.

Reheating: Reheat covered in a 325°F (165°C) oven until hot throughout, or warm gently in a saucepan with a splash of beef broth. You can also microwave individual portions in short intervals, stirring or turning as needed.

Meal-prep tip: The sauce develops even more flavor overnight, making these ribs a great make-ahead dinner.

Frequently Asked Questions

Can I use boneless short ribs?

Yes. Boneless beef short ribs work well, but cooking time may vary depending on the size and thickness of the pieces. Check for tenderness before serving.

Do I need to brown the ribs first?

No. Searing is optional. It adds a deeper, roasted flavor and attractive color, but the ribs will still cook in the slow cooker without it.

Can I cook these ribs on HIGH?

Yes. Cook on HIGH for approximately 4–5 hours, checking for tenderness toward the end. LOW cooking is often preferable for a more relaxed cooking process.

Can I make the sauce less sweet?

Absolutely. Use a less-sweet barbecue sauce and reduce the brown sugar to 1–2 tablespoons. Add a little extra apple cider vinegar if you prefer a tangier sauce.

Why are my short ribs still tough?

They likely need more cooking time. Short ribs contain connective tissue that softens during slow cooking. Continue cooking until the meat is fork-tender.

Can I make this recipe ahead?

Yes. Cook the ribs a day ahead, refrigerate them in their sauce, remove any solidified excess fat, and reheat gently before serving.

Nutrition Information

Estimated per serving, assuming 4 servings. Actual values vary with the cut of beef, fat trimmed, and barbecue sauce used.

Calories

650

Protein

40 g

Carbs

25 g

Fat

43 g

Fiber

1 g

Sugar

18 g

Printable Recipe Card

bettycrocker.com

Slow Cooker BBQ Short Ribs

Tender beef • Rich barbecue sauce • Easy family dinner

Prep

15 min

Cook

7–8 hours LOW

Yield

4 servingsAdjust servings2 servings4 servings8 servings

Ingredients

• 3–4 lb bone-in beef short ribs
• 1 large onion, sliced
• 4 garlic cloves, minced
• 1 cup beef broth
• 1 cup BBQ sauce
• ¼ cup ketchup
• ¼ cup brown sugar
• 2 tbsp Worcestershire sauce
• 2 tbsp apple cider vinegar
• 2 tbsp tomato paste
• Smoked paprika, onion powder, garlic powder, salt, and pepper
• 1 tablespoon olive oil for optional searing; chili powder to taste

Instructions

1. Pat ribs dry and season with salt, pepper, smoked paprika, onion powder, and garlic powder. Sear in oil if desired.
2. Put sliced onions and garlic in the slow cooker. Place the ribs on top.
3. Whisk together the BBQ sauce, ketchup, brown sugar, Worcestershire sauce, vinegar, tomato paste, and broth.
4. Pour sauce over the ribs and cover.
5. Cook on LOW for 7–8 hours or HIGH for 4–5 hours, until fork-tender.
6. For thicker sauce, simmer the cooking liquid in a saucepan for 10–15 minutes. Spoon over the ribs and serve.