Kosher Slow Cooker BBQ Ribs With Homemade Sauce

✓ Pesach-friendly if your family eats kitniyot. Look for a Pesach hechsher on: garlic powder, paprika, ketchup, vinegar, onion powder. Pesach recipes and menu planner

Slow cooker BBQ short ribs come out fall-apart tender in a sweet and tangy homemade sauce of ketchup, brown sugar, cider vinegar, mustard and smoked paprika.

Sear First

Searing the seasoned ribs in a hot pan before they go into the slow cooker builds flavor that slow cooking alone can’t. Pour off excess fat, then cook on low until very tender. For extra caramelization, brush with sauce and broil for 2 to 3 minutes before serving. Thin the sauce with water or apple juice if it’s too thick.

Kosher Notes

This is a meat (fleishig) recipe. Short ribs are a kosher butcher staple. Many Worcestershire sauces contain anchovies, and many people don’t cook fish with meat, so use one certified for use with meat or leave it out.

Make-Ahead

The ribs can be made 2 days ahead and reheated in a 300°F oven. Leftovers keep for 3 days.

These fall-off-the-bone kosher ribs cook low and slow in homemade BBQ sauce, perfect for weeknight dinners or Shabbat meals.

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Prep Time 20 minutes mins

Cook Time 6 hours hrs

Total Time 6 hours hrs 20 minutes mins

Servings: 6 servings

Course: Main Course

Cuisine: American

Calories: 485

Ingredients Method Notes

Ingredients

  

For the Ribs

• 3 lbs kosher beef short ribs cut into individual ribs
• 2 tbsp vegetable oil for searing
• 1 tsp kosher salt
• 1/2 tsp black pepper freshly ground
• 1 tsp garlic powder
• 1 tsp paprika

For the BBQ Sauce

• 1 cup ketchup
• 1/4 cup brown sugar packed
• 3 tbsp apple cider vinegar
• 2 tbsp Worcestershire sauce kosher certified
• 1 tbsp yellow mustard
• 2 cloves garlic minced
• 1 tsp smoked paprika
• 1/2 tsp onion powder
• 1/4 tsp cayenne pepper optional, for heat

What I use for this recipe

• Slow cookerSee it on Amazon→
• Nonstick skilletSee it on Amazon→

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Method

 

Preparation

1. Pat the ribs dry with paper towels. Mix salt, pepper, garlic powder, and paprika in a small bowl. Rub this seasoning mixture all over the ribs.
2. Heat vegetable oil in a large skillet over medium-high heat. Sear the ribs on all sides until browned, about 2-3 minutes per side. This develops flavor and helps prevent the ribs from falling apart during slow cooking.

Make the BBQ Sauce

1. In a medium bowl, whisk together ketchup, brown sugar, apple cider vinegar, Worcestershire sauce, mustard, minced garlic, smoked paprika, onion powder, and cayenne pepper until smooth.
2. Taste and adjust seasonings as needed. The sauce should be tangy with a good balance of sweet and savory flavors.

Slow Cook the Ribs

1. Place the seared ribs in your slow cooker. Pour about 3/4 of the BBQ sauce over the ribs, reserving the rest for serving.
2. Cover and cook on low for 6 hours, or until the meat is tender and pulls away from the bones easily. Avoid lifting the lid frequently as this releases heat.
3. During the last 30 minutes of cooking, brush the ribs with some of the reserved BBQ sauce for extra flavor and shine.

Finishing

1. Carefully remove ribs from slow cooker and place on a serving platter. The meat will be very tender, so use tongs and move slowly.
2. Serve immediately with the reserved BBQ sauce on the side for extra saucing.

Notes

The ribs can be prepared up to 2 days ahead and reheated gently in a 300°F oven. If the sauce seems too thick after cooking, thin it with a tablespoon of water or apple juice. For extra caramelization, place the cooked ribs under the broiler for 2-3 minutes before serving. Store leftovers in the refrigerator for up to 3 days.

Nutrition Facts

6 servings per recipe

Serving size 1 serving

Calories 485

% Daily Value*

Total Fat 26g 33%

Saturated Fat 10g 50%

Trans Fat 0g

Cholesterol 105mg 35%

Sodium 890mg 39%

Dietary Fiber 1g 4%

Total Sugars 25g

Protein 34g 68%

*Percent Daily Values are based on a 2,000 calorie diet.

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