Slow Cooked Barbecue Short Ribs

 Slow Cooked Barbecue Short Ribs

When you’re craving comfort food, you can’t beat these slow-cooked tender short ribs. Smothered in Sweet Baby Ray's mouthwatering barbecue sauce, these meaty ribs are a popular entree wherever I serve them. And the recipe is great for a busy cook - after everything is combined, the slow cooker does all the work.  Unlike many roast or stew recipes, it’s not necessary to sear the meat first. You just drop them in the slow cooker with a few ingredients and let deliciousness ensue. Before we get to the recipe, a few words on boneless short ribs. You’ll want to count on about one pound per person. I know it seems like a lot but they shrink significantly while cooking, and people tend to eat generous portions.

Slow Cooked Barbecue Short Ribs

3-4  pounds beef short ribs
1 envelope Lipton Beefy Onion Soup
1 teaspoon salt
1 teaspoon pepper
1 tablespoon garlic powder
1 (48 oz.) container of beef stock
1 cup Sweet Baby Ray's Hickory and Brown Sugar Barbecue sauce

Lay ribs out flat and rub both sides generously with salt and pepper and garlic powder. 

Pour beef stock into slow cooker and add the short ribs. Then sprinkle packet of soup mix on top of ribs, cover and cook on low for 8 hours.























After 8 hours check ribs for tenderness and transfer ribs to a non-stick baking pan.  Preheat oven to 350 degrees. 

Next brush ribs generously with Sweet Baby Ray's Hickory and Brown Sugar Barbecue sauce, making sure to completely cover each rib.   Bake at 350 degrees for about 30 minutes until sauce is hot and sticky and bubbly.   Remove from oven and allow to rest for about 5 minutes.

Remove ribs to platter and serve.

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