Slow cooker beef ribs are the kind of dish you bring out as soon as the temperature drops — a gray November Sunday, a family table that stretches into the afternoon. Four ingredients, seven hours of patience, and meat that falls off the fork without you having lifted a finger. That’s exactly its strength.
Ingredients :
- Beef ribs (1.5 to 2 kg) — Choose ribs with some marbling — that’s what makes the meat tender and enriches the broth. Back ribs work very well, as do flanken-style ribs.
- Ketchup (240 ml) — No need for artisan ketchup. Regular store-bought does the job here — it brings tomato, sugar, and salt that structure the sauce.
- Brown sugar (100 g) — Not white. The molasses it contains gives that dark color and slight bitterness that prevents the sauce from turning into a simple syrup.
- Apple cider vinegar (60 ml) — This cuts through the sugar and brightens everything. It partially evaporates during cooking but leaves a fine acidity in the sauce — without it, everything would be too heavy.
