This grass-fed and finished beef back ribs recipe is the perfect blend of farm-to-table quality and crowd-pleasing comfort. Cut from the upper portion of the rib section near the spine, just behind the shoulder, beef back ribs come from the same primal area as the prime rib and ribeye, which means they’re naturally rich in flavour and marbled for tenderness.
Made with our beef raised here on the farm, this recipe delivers a rich, natural flavour in every tender bite. Glazed with your favourite Phlippen Sauce – Original, Hot, Sweet Heat, or Jerk – these ribs strike just the right balance of smoky, tangy, and spicy, making them a hit with the whole family, even picky eaters.
These are ideal for weeknight dinners, weekend gatherings, or anytime you want a hearty, no-fuss meal. Let your slow cooker do the hard work while you enjoy your day! The best part? Leftovers are just as delicious the next day, making the meat ideal for sandwiches, wraps, or a quick reheat for lunch.
Tender Beef Back Ribs (Slow Cooker Recipe)
What You'll Need
- 2 racks of beef back ribs (3-4 lb), membrane removed
- Dry rub:
- 1 tbsp of salt
- 1 tbsp of black pepper
- 1 tbsp of smoked paprika
- 1 tsp of garlic powder
- 1 tsp of onion powder
- 1/2 tsp of cayenne (Optional for extra heat!)
- 1/4 cup of apple cider vinegar
- 1/2 cup of beef stock or water
- 1 bottle of Phlippen Sauce (your choice of flavour)
Step-by-Step Instructions
- Season the ribs:
- Mix the dry rub ingredients and coat the ribs on both sides. If needed, cut the racks in half to fit your slow cooker.
- Add liquid:
- Pour the apple cider vinegar and the beef stock (or water) into the bottom of the slow cooker.
- Load the ribs:
- Place the ribs upright in the slow cooker (meat side facing out, bones down if possible) so they cook evenly.
- Cook low and slow:
- Cover and cook on low for 7-8 hours or on high for 4-5 hours, until the ribs are tender and pull-apart ready.
- Sauce and finish:
- Carefully remove the ribs and place them on a foil-lined baking sheet. Brush them with Phlippen Sauce (and be generous!), then broil in the oven for 5 to 7 minutes to caramelize the sauce and add that sticky, finger-licking finish.
Complementary Sides
- Coleslaw or cabbage slaw
- Oven-roasted baby potatoes or sweet potato wedges
- Grilled or sautéed seasonal vegetables (corn, zucchini, or bell peppers)
- Pickles or pickled vegetables