Yesterday I mentioned that I had totally forgotten to put my pork ribs in the slow cooker, so, instead, I decided to try my recipe for beef ribs slow-cooked in the oven. I tell you – that was the best mistake I have ever made!
I tweaked my sauce recipe just slightly – for my beef ribs, I used Bull’s Eye Grilled Onion & Garlic BBQ sauce, so I switched that to Diana’s Rib & Chicken BBQ sauce – it’s my go-to sauce for ribs…
- 2 racks of ribs
- 2 cups Diana's Rib & Chicken BBQ Sauce
- ½ cup ketchup
- 1 tbsp garlic powder
- 2 tbsp liquid smoke
- 1 cup brown sugar
- Preheat oven to 300°.
- Place all of the sauce ingredients in a saucepan and heat until the brown sugar is completely dissolved.
- Find a deep roasting pan or baking dish big enough to fit your ribs and place them, top side up, in a single layer, on the bottom of the pan.
- Pour half of the sauce over the ribs and spread it to completely cover the meat.
- Flip the ribs upside down and repeat with the remaining sauce.
- Cover the pan with foil and bake for 2-1/2 hours.
- Carefully remove the foil, flip the ribs, brush with sauce from the bottom of the pan, then continue cooking, uncovered, for another 30 minutes.
- Brush with more sauce before serving.
These were the best ribs I have ever made! The sauce was a perfect consistency (thanks to the brown sugar) and the meat just fell off the bone. Don’t omit the liquid smoke – it gives the sauce a wonderful hickory flavour and intensifies the aroma.
I will never make my ribs in the slow cooker again – they are a thousand times better when slow-cooked in the oven!
I hope you will give this recipe a try. Be sure to let me know if you do!