Dinner · Part 3 of 3: Tips & recipe card

Smoky Chipotle Honey Hickory Beef Short Ribs Tips, FAQ & printable recipe

Name: Smoky Chipotle Honey Hickory Beef Short Ribs
Prep time: 10 min
Cook time: 8 h
Total time: 8 h 10 min
Cuisine: American
Ingredients: 4 lb bone-in English-cut beef short ribs; 1/2 cup chipotle peppers in adobo sauce, chopped; 1/4 cup raw honey; 1 cup honey hickory barbecue sauce

By Clara Weller · Oct 28, 2026

Slow-cooked beef short ribs glazed with smoky chipotle honey barbecue sauce in a black slow cooker

Prep: 10 min
Cook: 8 h
Total: 8 h 10 min
Serves: 4

Tips for success

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

If your ribs are very lean, you may want to add a few tablespoons of butter or beef broth to the slow cooker to prevent them from drying out. Also, don't be afraid to adjust the amount of chipotle peppers—start with less if you prefer a milder heat.

To get a thicker, more caramelized glaze, you can transfer the sauce to a saucepan after the ribs are cooked and simmer it for 5 to 10 minutes until it reduces.

This concentrates the flavors and makes the sauce cling even better to the meat. Alternatively, you can place the cooked ribs under the broiler for 2 to 3 minutes to char the edges slightly, but watch them closely to avoid burning.

Variations

Spicy Chipotle: Increase the chipotle peppers to 3/4 cup and add 1 teaspoon of smoked paprika for extra heat and smokiness. Reduce the honey to 2 tablespoons to balance the spice.
Sweet & Tangy: Use a sweet barbecue sauce, such as Kansas City-style, and reduce the chipotle to 1/4 cup. Add 2 tablespoons of apple cider vinegar for extra tang.
Beef & Beer: Replace 1/2 cup of the barbecue sauce with a dark beer, such as stout or porter. This adds depth and a malty sweetness that pairs beautifully with the beef.
Smoky Maple: Swap the honey for maple syrup and use a smoky barbecue sauce. Add 1 teaspoon of liquid smoke for an even more intense smoky flavor.

Storage and make-ahead

Fridge: Store leftover ribs in an airtight container in the refrigerator for up to 4 days. Keep them submerged in the sauce to maintain moisture.
Freezer: Freeze cooked ribs in a freezer-safe container with sauce for up to 3 months. Thaw overnight in the refrigerator before reheating.
Reheat: Reheat gently on the stovetop or in the microwave until heated through, adding a splash of water or broth if the sauce has thickened too much.

Leftover ribs can be stored in an airtight container in the refrigerator for up to 4 days. Keep them in the sauce to prevent them from drying out. To reheat, place the ribs and sauce in a covered pot over low heat, or microwave in 30-second intervals. The ribs will be even more tender the next day.

This recipe is perfect for making ahead. Prepare the ribs and sauce in the slow cooker insert, cover, and refrigerate overnight.

The next day, place the insert in the slow cooker and cook on LOW for 8 to 10 hours. You can also fully cook the ribs, let them cool, and store them in the refrigerator for up to 4 days before reheating.

Serving ideas

Serve the ribs over creamy mashed potatoes, soft polenta, or buttery egg noodles to soak up the rich sauce. A side of roasted vegetables or a crisp green salad balances the richness.

For a hearty meal, add some crusty bread for dipping into the sauce. The ribs are also excellent piled onto soft rolls for a messy, delicious sandwich.

Garnish with chopped fresh cilantro or sliced green onions for a pop of color and freshness, if desired. A dollop of sour cream or a squeeze of lime juice can also brighten the flavors. This dish pairs well with a bold red wine, such as a Zinfandel or Malbec, or a cold beer like a lager or pale ale.

Frequently asked questions

Can this recipe be made with boneless beef short ribs?

Yes, boneless short ribs can be used. They may cook slightly faster, so check for tenderness at the 7-hour mark on LOW. The cooking time may need to be reduced by 1 to 2 hours. The meat should still be fork-tender and reach an internal temperature of at least 145°F (63°C).

How can the heat level be adjusted?

To make the dish milder, use only 1/4 cup of chipotle peppers or substitute with 1 tablespoon of adobo sauce. For more heat, add extra chipotle peppers or a pinch of cayenne pepper. Taste the sauce before serving and adjust accordingly.

Can this recipe be cooked on HIGH instead of LOW?

Yes, cooking on HIGH for 4 to 5 hours will work, but the meat may be slightly less tender than when cooked on LOW. The longer, lower heat allows the collagen to break down more completely. If using HIGH, check the meat at 4 hours and continue cooking in 30-minute increments until fork-tender.

Why does the sauce sometimes turn out watery?

A watery sauce can result from too much condensation in the slow cooker or from using a very wet barbecue sauce. To fix this, remove the ribs and simmer the sauce in a saucepan over medium-high heat for 10 to 15 minutes to reduce and thicken it. You can also add a slurry of 1 tablespoon cornstarch and 2 tablespoons water.

Can this recipe be doubled?

Yes, this recipe can be doubled, but you will need a larger slow cooker (at least 8 quarts) to accommodate the extra meat. Keep the cooking time the same, but check that the ribs are in a single layer as much as possible. If the slow cooker is too full, the meat may not cook evenly.

Recipe card

Smoky Chipotle Honey Hickory Beef Short Ribs

Prep 10 minCook 8 hTotal 8 h 10 minServes 4

Ingredients

4 lb bone-in English-cut beef short ribs
1/2 cup chipotle peppers in adobo sauce, chopped
1/4 cup raw honey
1 cup honey hickory barbecue sauce

Instructions

Place the beef short ribs in the bottom of a 6- to 7-quart slow cooker, arranging them in a single layer as much as possible. If the ribs are very long, they can overlap slightly; that's fine.
Scatter the chopped chipotle peppers in adobo over the ribs, then drizzle the raw honey evenly over the top. Use a spoon or your hands to spread the mixture over the meat as best you can.
Pour the honey hickory barbecue sauce evenly over the entire surface of the ribs. Use a spoon or spatula to spread it so every piece is coated.
Cover the slow cooker and cook on LOW for 8 to 10 hours, or on HIGH for 4 to 5 hours, until the meat is fork-tender and nearly falling off the bone. The sauce will have darkened and thickened slightly. Let it rest for 3 minutes before slicing.
Turn off the slow cooker and let the ribs rest in the sauce for at least 10 minutes. This allows the juices to redistribute and makes the meat even more succulent.
Using tongs or a fork, carefully lift the ribs out of the slow cooker and place them on a serving plate. Spoon some of the sauce from the pot over the top before serving.

Contains: milk, gluten

Estimated nutrition per serving

Calories: 780
Protein: 45 g
Carbohydrates: 35 g
Fat: 52 g

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

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This recipe is based on a short cooking video and is published under the pen name Clara Weller. It was checked before publication, but errors can slip through. Nutrition, when shown, is an estimate. Read more in our editorial policy and on our food safety page.