There is something mighty satisfying about a slow cooker meal that asks so little of the cook and still comes out tasting like you fussed all morning. This sweet-and-savory rib dish leans on pantry help from canned apple pie filling, then lets the slow cooker do the long work until the beef turns tender and rich. It has that comforting old-fashioned feel of fruit paired with meat, a combination that has shown up on country tables for generations, only this version is especially easy for a busy day.
Serve these apple pie ribs over mashed potatoes, buttered egg noodles, or plain white rice to catch every bit of the glossy sauce. A side of green beans, roasted carrots, or a crisp cabbage slaw helps balance the sweetness, and warm biscuits or cornbread fit right in if you are feeding a hungry midday crowd.
Slow Cooker 4-Ingredient Apple Pie Ribs
Servings: 6
Ingredients
3 to 4 pounds frozen raw beef short ribs
Directions
1. Place the frozen beef short ribs in the slow cooker in an even layer as best you can.
2. Spoon the apple pie filling over the ribs, then sprinkle the onion soup mix evenly on top and drizzle over the barbecue sauce.
3. Cover and cook on low for 8 to 10 hours, or until the ribs are very tender and the sauce is bubbling gently. If you prefer, carefully turn the ribs once during cooking so they stay well coated.
4. Skim off excess fat if needed, then serve the ribs hot with plenty of the apple sauce spooned over the top.
Variations & Tips
Safer thawing method: For best food-safety practice, thaw the short ribs in the refrigerator before slow cooking. Starting meat from frozen in a slow cooker can keep it in the unsafe temperature range too long, so if you have time, thaw first and then proceed as written.
Less sweet version: If you want the dish more savory, use a smaller can of apple pie filling or stir in 1 to 2 tablespoons apple cider vinegar to balance the sweetness. A barbecue sauce with a smoky edge also helps keep the flavors from leaning too dessert-like.
Make the sauce smoother: If your family does not care for large apple pieces, gently chop the apple slices in the pie filling before adding them, or mash them into the sauce after cooking for a more uniform finish.
Good side dish tip: Because the sauce is rich and sweet, plain mashed potatoes, buttered noodles, or even a baked sweet potato make a nice base. Keep the vegetable side simple and not too sugary so the meal stays balanced.
