This is not my photo, but one I found on the net. Next time I make beef back ribs (and there will be a next time) I’ll take my own photos and update this recipe with visuals.
2-3 lb slab of beef back ribs
1 cup water
1 cup ketchup
3/4 cup brown sugar
1/2 cup vinegar
1 6-oz can tomato paste
2 tbsp Gray Poupon mustard
1 tbsp salt
1 tbsp Texas Pete hot sauce (optional)
1 tbsp liquid smoke (optional)
Beef back ribs are usually sold in a two- to three-pound slab. Unlike pork ribs, where you have to remove the membrane from the back first, there’s no special preparation required with beef back ribs … just rinse and dry them first. If the ribs appear to be super-meaty, cut the slab into individual ribs first. If they’re less meaty, cut the slab into sections of two ribs each.
Mix the other ingredients in a slow cooker or crock pot. Layer the ribs and make sure they’re coated with sauce before cooking. Set the slow cooker or crock pot to warm and cook for eight hours.
Beef back ribs are a nice change of pace from pork ribs. They’re tougher than pork ribs, but you fix that by slow-cooking them. These ribs turned out well: meaty and fall-off-the-bone tender. I skipped the hot sauce and liquid smoke this time and the flavor was what I’d call “conventional barbecue.” Next time I’ll add the hot sauce and liquid smoke for a spicier, smokier flavor. Any of the traditional barbecue sides would be good with these: cole slaw, baked beans, corn on the cob, etc.