Easy Slow Cooker Ribs Recipe

I’ve tried a lot of rib recipes over the years, and this one has become my favorite weeknight go-to. The aroma as these beef short ribs simmer all day in the slow cooker is incredible, and the result is truly fork-tender meat that practically falls off the bone. This easy slow cooker ribs recipe delivers deep flavor with minimal hands-on time, perfect for a hearty family dinner. We’ll take a budget-friendly cut of meat and use a simple set-it-and-forget-it method to transform it into a show-stopping meal with a restaurant-quality finish. We’ll guide you through making the most flavorful, tender easy slow cooker ribs recipe possible, finishing them with a sweet-tangy tamarind-date glaze that makes this dish feel extra special while also being great for meal prep recipes.

Ingredients

• 1.5 kg (3.3 lbs) Beef Short Ribs: Choose bone-in short ribs for the most flavor; a weight of 3.3 lbs is roughly 4-6 ribs depending on size. Pat the ribs very dry with paper towels before searing to ensure a deep brown crust forms.
• 2 tbsp Neutral Oil: Use high-heat oil like canola or grapeseed oil for searing. This step is crucial for building a flavorful crust (fond) that will form the base of the sauce.
• 1 large Yellow Onion, roughly chopped: Use a yellow or sweet onion for a milder, sweeter base flavor. Roughly chopped is fine since it will slow-cook and break down completely into the sauce.
• 4 cloves Garlic, minced: Finely mince the fresh garlic to release its aroma quickly during the sauté step. This adds a savory depth to the sauce base before slow cooking.
• 2 cm (1 inch) fresh Ginger, grated: Grate fresh ginger using a microplane for maximum flavor integration. The ginger adds a warm, spicy note that balances the sweetness of the dates and tamarind.
• 120 g (8-10 large) Pitted Medjool Dates, chopped: Medjool dates provide natural sweetness and body to the glaze. Ensure they are pitted; chop them roughly so they break down during cooking.
• 3 tbsp Tamarind Paste: This provides a unique, tangy, and slightly fruity flavor that defines the glaze. Look for seedless tamarind concentrate in Asian or international food sections.
• 2 tbsp Tomato Paste: Adds deep umami and richness to the sauce, helping to balance the other flavors. Sautéing it with the aromatics helps to deepen its flavor.
• 60 mL (1/4 cup) Apple Cider Vinegar: Provides essential acidity to cut through the richness of the beef short ribs. This also brightens the overall flavor profile of the glaze.
• 120 mL (1/2 cup) Low-Sodium Soy Sauce: Adds salt and savory umami; using low-sodium prevents the final sauce from becoming overly salty.
• 1 tbsp Smoked Paprika: Adds a deep, smoky undertone without needing a smoker. The paprika complements the beef flavor beautifully.
• 1 tsp Ground Cumin and 1/2 tsp Black Pepper: These spices round out the flavor profile and add warmth to the sauce. Ensure spices are fresh for maximum impact.
• 500 mL (2 cups) Unsalted Beef Broth: The main cooking liquid for braising the ribs in the slow cooker. Unsalted broth gives you better control over the final seasoning.
• 2 tbsp Cornstarch and 4 tbsp Cold Water: This mixture (a slurry) is used at the end to thicken the cooking liquid into a glossy glaze. Ensure the water is cold to prevent lumps when whisking the slurry.
• 1/4 cup Fresh Cilantro, chopped: Used as a garnish to add a fresh, vibrant, and herbaceous contrast to the rich ribs. Add right before serving for best results.

Instructions

1. Prep and Sear the Ribs: Pat the beef short ribs very dry with paper towels and season generously on all sides with salt and pepper. Heat the neutral oil in a large skillet or Dutch oven over medium-high heat until shimmering. Sear the ribs in batches, turning occasionally, until deeply browned on all sides, about 3-4 minutes per side. Transfer the seared ribs to the slow cooker insert; this crucial sear step builds a flavor base for our easy slow cooker ribs recipe.

2. Sauté Aromatics and Deglaze: Reduce the skillet heat to medium. Add the chopped yellow onion and sauté until softened, about 5-7 minutes, scraping up any browned bits from the bottom. Add the minced garlic and grated ginger and cook for another minute until fragrant, being careful not to burn the garlic. Transfer the sautéed aromatics to the slow cooker with the ribs.

3. Mix Glaze and Slow Cook: In a medium bowl, combine the chopped dates, tamarind paste, tomato paste, apple cider vinegar, soy sauce, smoked paprika, cumin, black pepper, and beef broth. Whisk well to combine, trying to break up the dates slightly as you mix. Pour the liquid mixture over the ribs in the slow cooker, ensuring the ribs are mostly submerged. Cover and cook on LOW for 7-8 hours or on HIGH for 3.5-4 hours, until the ribs are fork-tender; this easy slow cooker ribs recipe relies on low, slow heat to infuse deep flavor into the beef short ribs. I often make a double batch of this easy slow cooker ribs recipe on the weekend to ensure we have leftovers for quick meals during the week.

4. Thicken the Sauce: Carefully remove the cooked ribs from the slow cooker and transfer them to a platter; tent loosely with foil to keep warm. Allow the remaining cooking liquid to settle for a few minutes, then skim off any excess fat from the surface. Pour the cooking liquid into a saucepan and bring to a simmer over medium-high heat.

5. Finish and Glaze: While the liquid simmers, whisk together the cornstarch and cold water in a small bowl to form a smooth slurry. Slowly pour the slurry into the simmering liquid, whisking continuously, until the sauce thickens to a glossy, syrupy consistency, about 2-3 minutes. This final step creates a truly memorable easy slow cooker ribs recipe with a restaurant-quality finish.

6. Optional Broiler Finish and Serve: For extra caramelization, arrange the glazed ribs on a foil-lined baking sheet and broil for 2-3 minutes, watching carefully until the glaze bubbles and slightly caramelizes. Serve immediately, drizzling any extra glaze over the top and garnishing with freshly chopped cilantro for a fresh finish. The result is a truly remarkable easy slow cooker ribs recipe, ready to serve with a glossy glaze for a high-protein meal.

Pro Tips for Fall-Off-The-Bone Ribs

Achieving truly fall-off-the-bone tender beef short ribs requires attention to a few simple details. This easy slow cooker ribs recipe relies on low, slow heat, but a little prep work makes all the difference in the final result.

• Don’t Skip the Sear: Searing the ribs before slow cooking is critical. It creates a Maillard reaction, developing deep, complex flavors that you cannot get from just braising. Take the time to brown all sides thoroughly.
• Patience for Tenderness: The key to fork-tender ribs is time. The connective tissue breaks down between 7-8 hours on low heat. Avoid lifting the lid during cooking, as this releases heat and moisture, extending the required cooking time for this specific easy slow cooker ribs recipe.
• Skim the Fat: Beef short ribs are fatty. After cooking, let the liquid rest, then use a spoon to skim excess fat off the surface before making the glaze. This creates a cleaner, more vibrant sauce.
• Broil for Restaurant Quality: The slow cooker makes the ribs tender, but the broiler finishes the texture. A quick broil caramelizes the glaze, giving the ribs that sticky, slightly crisp exterior found in high-end BBQ or Asian restaurants.

Serving Suggestions and Pairings

This dish pairs well with side dishes that contrast the richness of the beef and sticky tamarind glaze. The high-protein, family-friendly meal works with various sides, from comfort food to fresh vegetable options.

• Over Creamy Polenta: Spoon the rich ribs and sauce over a generous bed of warm, creamy polenta for ultimate comfort food. The polenta soaks up all the juices perfectly.
• Garlic Mashed Potatoes: Serve with simple garlic mashed potatoes and a side of steamed green beans or broccoli for a complete, hearty family dinner.
• With Rice and Quick Slaw: For a more Asian-inspired meal, serve with white rice and a fresh, crunchy slaw made from cabbage, carrots, and a light vinaigrette to cut the richness.
• Glazed Rib Sliders: Use leftover meat pulled from the bone in slider buns with a bit of extra glaze and fresh cilantro for an easy next-day lunch or high-protein snack.

FAQs

What kind of beef ribs are best for this easy slow cooker ribs recipe?

For this specific easy slow cooker ribs recipe, I recommend using bone-in English cut beef short ribs. These ribs have enough fat and connective tissue to stay moist during the long slow cooking process, delivering maximum flavor and tenderness.

Can I skip searing the ribs first to save time?

You can skip searing, but it’s highly recommended not to. Searing adds a layer of flavor complexity that you will miss if you omit this step. For the best result from this easy slow cooker ribs recipe, take the time to create that deep, browned crust first.

What if my sauce doesn’t thicken at the end?

Make sure your cooking liquid is at a rolling simmer before adding the cornstarch slurry. If it’s still too thin after a couple of minutes, mix another small slurry (1 tbsp cornstarch with 2 tbsp cold water) and add it slowly until the desired consistency is reached.

Can I make this ahead of time for meal prep?

Yes, this recipe is excellent for meal prep. Cook the ribs fully in the slow cooker, then store them in the cooking liquid in the fridge for up to 3 days. Reheat gently and finish with the glaze reduction right before serving. This easy slow cooker ribs recipe makes for a great high-protein option for busy weeknights.

Is tamarind paste necessary, or can I substitute something else?

Tamarind paste provides the unique sour/tangy note that defines this particular easy slow cooker ribs recipe. A possible substitute (though flavor profile will change) is a small amount of balsamic vinegar and lemon juice, but start small and taste first.

What side dishes pair best with this rich glaze?

Sides that contrast the richness of this easy slow cooker ribs recipe are ideal. Simple mashed potatoes, creamy polenta, or steamed green vegetables like broccoli, asparagus, or green beans balance the meal well.

Conclusion

This easy slow cooker ribs recipe proves that gourmet flavor doesn’t require complex techniques or hours in the kitchen. The combination of set-it-and-forget-it slow cooking and a vibrant, sticky tamarind glaze delivers fall-off-the-bone tender ribs every time. Save this high-protein recipe for your next family dinner and share this method with friends who love hearty, easy home cooking.

easy slow cooker ribs recipe

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• Author: Sarah Mali
• Total Time: 440 minutes
• Yield: 4 servings 1x
• Diet: General

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Description

This recipe uses a set-it-and-forget-it slow cooker method to create fall-off-the-bone tender beef short ribs, finishing with a unique sweet-tangy tamarind-date glaze that requires minimal hands-on time for a hearty family dinner.

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Ingredients

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• 1.5 kg (3.3 lbs) bone-in beef short ribs
• 2 tbsp neutral oil
• 1 large yellow onion, roughly chopped
• 4 cloves garlic, minced
• 2 cm (1 inch) fresh ginger, grated
• 120 g (8–10 large) pitted Medjool dates, chopped
• 3 tbsp tamarind paste
• 2 tbsp tomato paste
• 60 mL (1/4 cup) apple cider vinegar
• 120 mL (1/2 cup) low-sodium soy sauce
• 1 tbsp smoked paprika
• 1 tsp ground cumin
• 1/2 tsp black pepper
• 500 mL (2 cups) unsalted beef broth
• 2 tbsp cornstarch
• 4 tbsp cold water
• 1/4 cup fresh cilantro, chopped (for garnish)

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Instructions

1. Prep and Sear Ribs: Pat the short ribs dry and season with salt and pepper. Heat oil in a large skillet over medium-high heat. Sear ribs in batches for 3-4 minutes per side until deeply browned. Transfer ribs to the slow cooker insert.
2. Sauté Aromatics: Reduce heat to medium. Sauté chopped onion in the same skillet for 5-7 minutes. Add minced garlic and grated ginger; cook for 1 minute until fragrant. Transfer aromatics to the slow cooker.
3. Combine Glaze and Cook: In a bowl, whisk together the dates, tamarind paste, tomato paste, apple cider vinegar, soy sauce, paprika, cumin, pepper, and beef broth. Pour mixture over the ribs in the slow cooker, ensuring ribs are mostly submerged. Cook on LOW for 7-8 hours or HIGH for 3.5-4 hours until fork-tender.
4. Thicken Sauce: Carefully remove the cooked ribs and set aside, keeping warm. Allow the cooking liquid to settle for a few minutes, then skim off excess fat. Pour liquid into a saucepan and bring to a simmer over medium-high heat.
5. Finish Glaze: Whisk cornstarch and cold water together to make a slurry. Slowly add slurry to the simmering liquid, whisking continuously, until the sauce thickens to a glossy, syrupy consistency (about 2-3 minutes).
6. Serve: For extra caramelization, broil the ribs on a baking sheet for 2-3 minutes after glazing. Serve ribs immediately, drizzling with extra glaze and garnishing with fresh cilantro.

Notes

Searing the ribs first creates a crucial flavor base. For maximum tenderness, avoid lifting the slow cooker lid during cooking. After cooking, let the liquid settle and skim off excess fat before making the glaze for a cleaner sauce. For a high-end finish, broil the glazed ribs for a few minutes to caramelize the exterior. This recipe is great for meal prep; store cooked ribs in liquid for up to 3 days and reheat gently.

• Prep Time: 20 minutes
• Cook Time: 420 minutes
• Category: Main Dish
• Method: Slow Cooker
• Cuisine: General

Nutrition

• Serving Size: 1 serving
• Calories: 700 kcal
• Sugar: 20 g
• Sodium: 800 mg
• Fat: 45 g
• Saturated Fat: 15 g
• Unsaturated Fat: 25 g
• Trans Fat: 0 g
• Carbohydrates: 30 g
• Fiber: 3 g
• Protein: 45 g
• Cholesterol: 150 mg