Wednesday, September 23, 2015

Slow Cooker Beef Back Ribs

Hi guys! This recipe I am about to share with you is one of my favorites! It's SO easy and SO tasty. I am much a fan of things that fall of the bone and are ultra tender. Who likes dry, tough meat anyway? I wouldn't even call these "fork tender" either. A fork would be much too sharp for these babies! That is how supple and moist these ribs are.

I found this recipe from a friend, Dianne (thanks Dianne!), who shared something similiar from the Better Homes and Garden's website- Chili-Orange Short Ribs. However I couldn't for the life of me find Short Ribs at the market! I went to 3 different grocery stores!! Anyway, I ended up buying "Beef Back Ribs" for a nice price of $10. It would definitely be enough for my parents and I. I also ditched the dried chile de arbol pepper, and used just a pinch of red chili pepper flakes.

As I was preparing everything for the slow cooker, I realized I had forgotten to buy orange juice!! Long story short, these don't need orange juice, though you very well could add it, and either way, it'll be amazing.


What you need:
serves 3
Difficulty level- easy

2.5-3 lbs Bone-in Beef Back Ribs or Short Ribs
5 cloves of garlic
a finger of ginger
1-2 small Maui onions or sweet onions
1 orange or tangerine
1/2 lb cremini mushrooms
2 star anise
garlic salt
1/8 tsp chili pepper flakes
2 tbsp brown sugar
1/2 cup dry Sherry wine
1/3 cup shoyu or soy sauce
1/3 cup water
1.5 tsp lemon juice
2 tsp ponzu sauce


1. Rough chop 5 cloves of garlic and one 1-inch finger of garlic. Add to slow cooker.
2. Cut onions in half and slice into half moons. Add to slow cooker.
3. Peel your tangerine or orange. Add the slices to the cooker while squeezing out the juice with your hands. Keep the peel and add it into the mix too.
4. Wash and dry your cremini mushrooms and slice into preferred thickness. I kept mine pretty thick so that it didn't wither away during the long cooking process. Add to the slow cooker.
5. Get your meat out and season well with garlic salt and pepper on all sides. Heat up your pan to high and add oil.
6. Gently lay the meat in the pan to brown. There should be a lot of sizzling goin' on!

7. While the ribs are browning, make your sauce. The sauce consists of 2 star anise, 1/8 tsp chili pepper flakes, 2 tbsp brown sugar, 1/2 cup dry Sherry wine, 1/3 cup shoyu, 1/3 water and 1.5 tsp lemon juice. Whisk to combine and set aside.
8. Once the ribs have that nice golden brown color, take the pan off the heat and transfer the ribs to the slow cooker. It should sit atop the garlic, ginger, onions and mushrooms!

9. Pour the sauce allllllll over those ribs!

10. The last secret ingredient is 2 tsp of Ponzu! Drizzle on top and place the slow cooker lid on top.
11. Set the slow cooker on low for 12 hours and don't, I repeat, don't open it until the time is up!
12. Take the lid off, and skim the oil from the sauce. Enjoy your delicious ribs that will fall of the bone. Trust me, no knife needed!

Just comes right off the bone!!


  1. That looks good and so full of flavor

  2. Nice :)

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