Beef Back Ribs in the Slow Cooker Recipe
Beef Back Ribs in the Slow Cooker are cooked in a delicious tomato and maple syrup sauce with just a hint chipotle. Slow cooking the ribs allows the meat fat to render and by the end of the cooking time the meat is tender, succulent and full of flavor and slides right off the bones.
The Simple Joy of Coming Home to the Irresistible Smell of Cooking Baby Back Ribs
As you open the front door after a long day at work, a tantalizing aroma envelopes you, instantly making your mouth water. The rich, smoky scent of beef back ribs simmering in the slow cooker fills the air with an irresistible promise of savory delight. It is as though the very essence of comfort and anticipation had materialized in your home.
The tender meat, seasoned to perfection, has been cooking low and slow all day, allowing the flavors to meld and intensify. The sight of the bubbling sauce and the ribs becoming increasingly tender was a pleasure to behold. As you lift the lid, a warm rush of steam carries the scent directly to your senses, making you eager to savor the result of this culinary patience.
This simple but profoundly satisfying moment of coming home to the irresistible fragrance of slow-cooked beef back ribs is heartwarming reminder of the power of home-cooked meals to comfort, nourish and bring joy.
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Beef Back Ribs
Beef Back Ribs are a delectable and robust cut of meat with a history rooted in the longstanding tradition of using every part of the animal for sustenance. Historically, these ribs were a thrifty choice for maximizing the use of the entire beef carcass. They were often reserved for slow-cooking methods, simmering or roasting, to tenderize the meat.
Today, beef back ribs are celebrated for their rich, beefy flavor and succulent texture. These ribs come from the upper part of the cow’s rib cage, closer to the spine. They are meatier and more substantial than their counterpart, pork back ribs. To prepare them, they are typically seasoned with a flavorful rub or marinade, then slow-cooked to perfection. This slow-cooking method allows the meat to become fall-off-the-bone tender, resulting in a mouthwatering and satisfying dining experience.
Beef back ribs are often grilled or smoked, enhancing their flavor with smoky, charred notes. They are frequently served with barbecue sauces that complement their hearty taste. These ribs have become a beloved choice in the world of barbecue and grilling, prized for their flavor and their historical roots in economical, resourceful cooking.
Beef Back Ribs in the Slow Cooker Recipe
Beef Back Ribs in the Slow Cooker are cooked in a delicious tomato and maple syrup sauce with just a hint chipotle. Slow cooking the ribs allows the meat fat to render and by the end of the cooking time the meat is tender, succulent and full of flavor and slides right off the bones.
Ingredients
- 3 tablespoons Extra Virgin Olive Oil divided
- 3 pounds Beef Back Ribs
- 1/2 teaspoon Garlic Powder
- Sea Salt and freshly ground Black Pepper to taste
- 1 large Shallot chopped finely
- 1/2 cup Beef Broth
- 3/4 cup strained Tomatoes
- 1/4 teaspoon Chipotle Powder
- 1 teaspoon dried Oregano
- 1 1/2 tablespoons real Maple Syrup
- 2 tablespoons fresh Parsley finely chopped
Instructions
- Place 1 tablespoon olive oil in a large skillet.
- Place on stovetop and heat over medium heat.
- Season ribs with garlic powder, salt and black pepper. Rub in the seasonings with your hand.
- Add 1/2 of the seasoned ribs to the hot skillet. Brown ribs on each side for about 2 - 3 minutes per side. Once browned, transfer ribs from the skillet to a platter.
- Repeat process with the remaining ribs and an additional tablespoon of olive oil. Transfer the second batch of ribs to the platter once browned.
- Pour remaining oil into the skillet.
- Add shallot. Cook, stirring occasionally, until shallot softens and develops some color, about 3 - 4 minutes.
- Deglaze the skillet by pouring in beef broth and gently scraping the bottom of the skillet with a spatula to incorporate the flavorful brown bits into the liquid.
- Add strained tomatoes, chipotle powder, dried oregano and maple syrup to the skillet. Season with additional salt and black pepper, if desired. Stir to combine. Cook, stirring frequently, for 1 - 2 minutes, or until the sauce is heated through.
- Place browned ribs in a 6-quart or larger slow cooker.
- Pour tomato sauce mixture over the top.
- Cover and cook on high for 4 hours or on low for 8 hours.
- When cook time is complete, remove lid and serve immediately with mashed potatoes or your choice of sides.
- Spoon some of the sauce over the ribs and garnish with fresh parsley before serving.
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SPOTLIGHT RECIPE
Slow Cooker Tex-Mex Breakfast Casserole
Spice up your morning by serving our Slow Cooker Tex-Mex Breakfast Casserole featuring sausage, hash browns, 2 cheeses, cumin and chipotle.
Slow Cooker Tex-Mex Breakfast Casserole offers a hassle-free way to enjoy the zesty tastes of the Southwest while embracing the convenience of a slow cooker.
Click HERE Now to Make Slow Cooker Tex-Mex Breakfast Casserole at Home
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Beef Back Ribs in the Slow Cooker Recipe and Photos are used by permission. Additional Information Courtesy of Wikipedia and is used by permission.
