Dump raw bone-in beef ribs in the crock and 5 other secret ingredients to get a dinner so satisfying your husband will be begging for seconds!

This 6-ingredient slow cooker beef ribs recipe is all about ease and comfort: you literally dump raw bone-in beef ribs into the crock, sprinkle on a simple dark seasoning blend, add a few pantry staples, and let low heat work its magic. It’s the kind of set-it-and-forget-it meal busy families in small towns like ours rely on, and the rich, beefy flavor with a hint of sweet-smoky sauce is the kind of thing that has hungry husbands and kids circling back for seconds.

Serve these tender, fall-off-the-bone ribs over creamy mashed potatoes, buttered egg noodles, or steamed white rice to soak up all the rich juices from the slow cooker. Add a simple veggie side like roasted green beans, corn on the cob, or a crisp green salad to balance the meal. Warm dinner rolls or garlic bread are perfect for mopping up the extra sauce, and if you want to round things out, a light dessert like fruit salad or vanilla pudding keeps the meal feeling homey and complete.

Servings: 6

4–5 pounds raw bone-in beef short ribs or beef back ribs

Place the raw bone-in beef ribs in a single layer on the bottom of a large slow cooker, meaty side up. It’s fine if they overlap slightly, but try to keep most of the meat facing upward.

In a small bowl, stir together the kosher salt, black pepper, and smoked paprika to make a simple dark seasoning blend.

Sprinkle the seasoning blend evenly over the top of the raw ribs so they are lightly dusted, matching that dark, speckled look across the meat.

In a measuring cup or small bowl, whisk together the barbecue sauce and beef broth until smooth and pourable.

Pour the barbecue sauce mixture evenly over the seasoned ribs, trying to coat as much of the surface as you can. Do not stir; just let the sauce seep down around the meat.

Cover the slow cooker with the lid and cook on LOW for 7–9 hours, or on HIGH for 4–5 hours, until the beef is very tender and pulls away from the bones easily with a fork.

Once cooked, gently remove the ribs with tongs, keeping the meat on the bones as much as possible, and place on a serving platter. Spoon some of the cooking juices from the slow cooker over the top for extra flavor.

Taste the sauce left in the slow cooker and adjust seasoning with a pinch more salt or pepper if needed. Serve the ribs hot with plenty of the sauce ladled over each portion.

For a slightly sweeter, more kid-friendly version, stir 2 tablespoons of brown sugar or honey into the barbecue sauce mixture before pouring it over the ribs. If your family likes a little heat, add 1/2 teaspoon crushed red pepper flakes or a dash of hot sauce to the sauce blend. For picky eaters who don’t love bones, you can use the same method with 3–4 pounds of boneless beef chuck roast, cut into large chunks, and cook until shreddable. To lighten things up, trim excess surface fat from the ribs before cooking and chill the cooking liquid briefly so you can skim off some of the fat before serving. You can also swap the beef broth for cola or root beer for a fun, slightly sweeter twist that still keeps the ingredient list short. If you’re feeding a crowd, this recipe doubles easily in a larger slow cooker—just make sure the ribs are mostly in a single layer and add an extra 30–60 minutes of cook time if the pot is very full.