Slow-cooked smokehouse ribs recipe
You don't always have to spend hours by your grill to indulge in fall-off-the bone smokehouse ribs. This easy recipe uses a slow-cooker to achieve that low-and-slow texture and flavour. If there's any marinade left over, it will keep for up to three months in a tightly covered jar.
Ingredients
- 1.5 tbsp salt
- 6 beef short ribs
- 4 tbsp paprika
- 4 tbsp hot chilli powder
- 4 tbsp brown sugar
- 3 tbsp ground black pepper
- 1 tbsp cayenne pepper
- 1 tbsp garlic powder
- 1.5 tbsp salt
- 6 beef short ribs
- 4 tbsp paprika
- 4 tbsp hot chilli powder
- 4 tbsp brown sugar
- 3 tbsp ground black pepper
- 1 tbsp cayenne pepper
- 1 tbsp garlic powder
- 1.5 tbsp salt
- 6 beef short ribs
- 4 tbsp paprika
- 4 tbsp hot chilli powder
- 4 tbsp brown sugar
- 3 tbsp ground black pepper
- 1 tbsp cayenne pepper
- 1 tbsp garlic powder
Details
- Cuisine: American
- Recipe Type: Slow cooker
- Difficulty: Easy
- Preparation Time: 10 mins
- Cooking Time: 360 mins
- Serves: 4
Step-by-step
- Prepare the marinade by mixing everything together in a bowl.
- Rub into the ribs, cover and refrigerate overnight before cooking.
- Place the meat and the marinade in a slow-cooker and cook on low for 6-7 hours or high for 5-6 hours.
- Serve with grilled sweetcorn, coleslaw and fries.
Recipe courtesy of Crock-Pot.
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