Smoky Chipotle BBQ Short Ribs: 5-Ingredient Crockpot Dinner Tips, FAQ & printable recipe

Tips for success

For the best texture, choose short ribs that are well-marbled with fat. The fat renders during cooking and keeps the meat moist and flavorful.

If you prefer a leaner option, you can trim some of the excess fat before cooking, but be careful not to remove too much, as it contributes to the richness of the sauce.

To make the sauce even more luxurious, you can skim off some of the fat from the surface after cooking. Use a spoon or a fat separator to remove the excess oil, then stir the sauce before serving.

This step is optional but can make the sauce more refined. If you like a thicker glaze, you can transfer the sauce to a saucepan and simmer it on the stovetop for a few minutes to reduce.

Variations

• Spicy Honey Garlic: Replace the chipotle peppers with 4 minced garlic cloves and 1 teaspoon red pepper flakes. Increase the honey to 1/3 cup and use a garlic-infused barbecue sauce. The result is a sweet-heat combination with a savory garlic punch.
• Smoky Maple Bourbon: Swap the honey for maple syrup and add 2 tablespoons bourbon to the sauce. Use a smoky barbecue sauce. The bourbon adds a subtle warmth, and the maple deepens the sweetness. Cook as directed; the alcohol will cook off.
• Mild and Tangy: For a family-friendly version, reduce the chipotle peppers to 2 tablespoons and add 1/4 cup apple cider vinegar to the sauce. This balances the heat with extra tang, making it appealing to kids and those who prefer milder flavors.
• Beef and Onion: Add 2 large onions, sliced, to the bottom of the slow cooker before adding the ribs. The onions will caramelize in the sauce and add sweetness and texture. This variation stretches the dish further and adds a savory depth.

Storage and make-ahead

Fridge

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

Freezer

Freeze cooked short ribs in their sauce in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.

Reheat

Reheat gently on the stovetop or in the microwave, adding a splash of water or broth if needed to loosen the sauce.

Leftover short ribs can be stored in an airtight container in the refrigerator for up to 4 days. The flavors will continue to develop, making them even more delicious the next day. Reheat gently in the microwave or on the stovetop, adding a splash of water or beef broth if the sauce has thickened too much.

This recipe is perfect for meal prep. You can assemble the ribs in the slow cooker insert the night before, cover, and refrigerate.

In the morning, simply place the insert in the slow cooker base and start cooking. You can also cook the ribs fully, then cool and refrigerate them for up to 3 days before reheating.

Serving ideas

Serve these short ribs with plenty of sauce spooned over the top. They pair beautifully with creamy mashed potatoes, polenta, or crusty bread to soak up the sauce.

A simple green salad with a tangy vinaigrette helps cut through the richness. For a low-effort side, roasted vegetables or coleslaw are great choices.

For a more casual meal, pile the shredded meat onto soft buns for incredible sandwiches. Top with pickled onions or coleslaw for extra crunch. You can also serve the ribs over rice or noodles, letting the sauce act as a flavorful gravy. However you choose to serve them, these ribs are sure to be a hit.

Frequently asked questions

Recipe card

Smoky Chipotle BBQ Short Ribs: 5-Ingredient Crockpot Dinner

Prep 10 minCook 8 hTotal 8 h 10 minServes 4

Ingredients

• 3 lb bone-in beef short ribs
• 1/2 cup chipotle peppers in adobo sauce, chopped
• 1/4 cup honey
• 1 1/2 cups thick barbecue sauce

Instructions

1. Place the beef short ribs in the bottom of a 6-quart slow cooker, arranging them in a single layer as much as possible. They can overlap slightly if needed, but try to keep them even so they cook uniformly.
2. Spoon the chopped chipotle peppers in adobo over the ribs, spreading them as evenly as you can. Drizzle the honey over the top, letting it pool in the crevices of the meat.
3. Pour the thick barbecue sauce over the ribs, using a spatula to scrape every last bit from the bottle. Make sure the sauce covers the top of the ribs, but don't stir—the layers will meld as they cook.
4. Cover the slow cooker and cook on low for 8 hours, or until the meat is fork-tender and easily pulls away from the bone. Avoid lifting the lid during cooking to keep the heat steady. Let it rest for 3 minutes before slicing.
5. After 8 hours, use a fork to test the meat. It should twist easily and the meat should be falling apart. If it's still tough, continue cooking for another 30 minutes to 1 hour. Let it rest for 3 minutes before slicing.
6. Turn off the slow cooker. Let the short ribs rest in the sauce for at least 3 minutes before serving. This allows the juices to redistribute and the meat to firm up slightly for easier handling.
7. Using a carving fork, carefully lift the short ribs out of the slow cooker, letting any excess sauce drip back into the pot. Transfer to a serving plate or individual plates. Spoon additional sauce from the slow cooker over the top.

Contains: milk, gluten, soy

Estimated nutrition per serving

Calories

720

Protein

45 g

Carbohydrates

40 g

Fat

42 g

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