Slow Cooker Smoky Paprika Honey Hickory Beef Short Ribs Tips, FAQ & printable recipe

Tips for success

For the best texture, buy short ribs that are well-marbled and have a good layer of fat; this fat renders during cooking and keeps the meat moist.

If your barbecue sauce is very thick, you can thin it with a few tablespoons of water or beef broth before adding it to the cooker. This helps the sauce coat the ribs evenly and prevents it from sticking to the sides.

When serving, use a large spoon to skim any excess fat from the surface of the sauce before spooning it over the ribs. This keeps the dish from feeling greasy. If you prefer a thicker glaze, transfer the sauce to a small saucepan and simmer it on the stovetop for a few minutes until it reduces.

Variations

• Spicy Chipotle: Add 1 to 2 chipotle peppers in adobo sauce, minced, to the barbecue sauce before pouring over the ribs. This adds a smoky heat that complements the paprika. Adjust the amount to taste.
• Coffee-BBQ: Stir 1/2 cup of strong brewed coffee into the barbecue sauce. The coffee deepens the flavor and adds a subtle bitterness that balances the sweetness. It works especially well with a hickory-flavored sauce.
• Mustard-Bourbon: Whisk 2 tablespoons of Dijon mustard and 2 tablespoons of bourbon into the barbecue sauce. The mustard adds tang and the bourbon adds warmth. Cook as directed; the alcohol cooks off.
• Brown Sugar Glaze: Sprinkle 1/4 cup of packed brown sugar over the sauced ribs before cooking. The sugar melts and caramelizes, creating a thicker, stickier glaze. Use less if the barbecue sauce is already very sweet.

Storage and make-ahead

Fridge

Store leftovers in an airtight container in the refrigerator for up to 4 days.

Freezer

Freeze the cooled ribs in a freezer-safe container for up to 3 months.

Reheat

Reheat individual portions in the microwave, or reheat the whole batch in a covered pot over low heat, stirring occasionally, until hot through.

Cool leftover ribs in the sauce, then transfer to an airtight container. Refrigerate for up to 4 days. The ribs can also be stored in the freezer for up to 3 months. To reheat, place the ribs and sauce in a covered pot over low heat, or microwave in 30-second bursts until hot.

The seasoned, sauced ribs can be assembled in the slow cooker insert and refrigerated overnight. The next day, place the insert in the slow cooker and cook as directed, adding 30 to 60 minutes to the cooking time if starting from cold.

Alternatively, cook the ribs fully, cool, and refrigerate; reheat gently in a covered pot or slow cooker before serving.

Serving ideas

Serve the ribs as the centerpiece of a hearty dinner. They pair beautifully with mashed potatoes, creamy polenta, or crusty bread to soak up the extra sauce.

A simple green salad with a tangy vinaigrette cuts through the richness. For a casual meal, pile the ribs on a platter and let everyone pull the meat off the bones.

For a more composed plate, shred the meat and serve it on toasted buns with pickles and coleslaw for a barbecue sandwich. The sauce doubles as a spread.

You can also serve the shredded meat over rice or noodles for a quick weeknight meal. Leftovers are just as good the next day, cold or reheated.

Frequently asked questions

Recipe card

Slow Cooker Smoky Paprika Honey Hickory Beef Short Ribs

Prep 10 minCook 8 hRest 10 minTotal 8 h 20 minServes 6

Ingredients

• 5 lb bone-in English-cut beef short ribs
• 3 tbsp smoked paprika
• 2 tbsp garlic powder
• 2 cups honey hickory barbecue sauce

Instructions

1. Place the beef short ribs in the slow cooker basin. In a small bowl, stir together the smoked paprika and garlic powder. Sprinkle the spice mixture evenly over all sides of the ribs, patting it in gently with your fingers so it adheres to the meat.
2. Pour the honey hickory barbecue sauce over the seasoned ribs, using a spoon or spatula to spread it into an even layer. Make sure every rib is coated and the sauce pools slightly around the meat.
3. Cover the slow cooker and set it to low. Cook for 8 to 10 hours, until the meat is fork-tender and nearly falling off the bone. Avoid lifting the lid during cooking to keep the heat steady. Let it rest for 3 minutes before slicing.
4. Turn off the slow cooker and let the ribs rest in the sauce for 10 minutes. This allows the juices to redistribute and the meat to become even more tender.
5. Using a carving fork, carefully lift each rib from the slow cooker and place it on a serving plate. Spoon some of the sauce from the cooker over the top. Serve hot.

Contains: gluten, milk, sulfites, soy

Estimated nutrition per serving

Calories

680

Protein

35 g

Carbohydrates

25 g

Fat

48 g

Automatic estimate from the ingredient list, not laboratory-verified.