Slow Cooker Beef Ribs For Passover Recipes

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SLOW COOKER BEEF RIBS



Slow Cooker Beef Ribs image

These Slow Cooker Beef Ribs are fall-apart tender, incredibly easy to make, and take only 5 to 10 minutes of prep time.

Provided by Tracy

Categories     Dinner     Main Course

Time 7h20m

Number Of Ingredients 4

3-5 pounds of beef back ribs
Seasoning salt (or salt and pepper)
2 cups barbecue sauce (divided plus more as needed)
1 cup water

Steps:

  • If your ribs came in a rack, slice them apart so you have individual ribs. Sprinkle each with your favorite seasoning salt or salt and pepper.
  • Layer the ribs in your slow cooker and top with 1 1/2 cups of the BBQ sauce and 1 cup of water. Cook on low for 7-8 hours, high for 3-4. The ribs are ready for the next step when you can easily pull the meat apart with a fork.
  • Transfer ribs to a foil-lined baking sheet. Brush them generously with the remaining 1/2 cup of BBQ sauce. Broil for 5-8 minutes, until sauce is caramelized and sticky.
  • Serve and enjoy!

Nutrition Facts : Calories 532 kcal, ServingSize 1 serving

SLOW-COOKER BEEF RIBS FOR PASSOVER



Slow-Cooker Beef Ribs for Passover image

Slow-cooker beef ribs with a hint of coffee are perfect for celebrating Passover. Fall-off-the-bone tender Slow-Cooker Beef Ribs for Passover are so good, you may rotate them into circulation all year long! Add a new item to your traditional family celebration, and you won't regret it.

Provided by My Food and Family

Categories     Home

Time 6h15m

Yield 8 servings

Number Of Ingredients 8

4 lb. beef short ribs
1 large onion, quartered
1 clove garlic, minced
3/4 cup HEINZ Tomato Ketchup
1/4 cup HEINZ Apple Cider Vinegar
1/4 cup packed brown sugar
2 Tbsp. MAXWELL HOUSE Instant Coffee
1 tsp. potato starch

Steps:

  • Place ribs, onions and garlic in slow cooker sprayed with cooking spray. Mix remaining ingredients until blended; pour over ingredients in slow cooker. Cover with lid.
  • Cook on LOW 6 to 8 hours (or on HIGH 5 hours).
  • Remove ribs and onions from slow cooker; cover to keep warm. Skim and discard excess fat from sauce.
  • Return ribs and onions to sauce in slow cooker; stir until evenly coated.

Nutrition Facts : Calories 400, Fat 20 g, SaturatedFat 9 g, TransFat 1.5 g, Cholesterol 105 mg, Sodium 310 mg, Carbohydrate 17 g, Fiber 1 g, Sugar 7 g, Protein 35 g

SLOW COOKER BARBEQUED BEEF RIBS



Slow Cooker Barbequed Beef Ribs image

Beef ribs with a homemade BBQ sauce in a slow cooker (or on top of stove, if you have the time). Very, very good made on High for 4 hours...better on Low for 8. Serve over hot cooked rice.

Provided by sharron

Categories     Main Dish Recipes     Rib Recipes

Time 8h10m

Yield 4

Number Of Ingredients 8

1 cup water
1 cup ketchup
1 (6 ounce) can tomato paste
¾ cup brown sugar
½ cup vinegar
2 tablespoons prepared mustard
1 tablespoon salt
2 pounds beef back ribs

Steps:

  • Mix water, ketchup, tomato paste, brown sugar, vinegar, mustard, and salt in a slow cooker, stirring to dissolve brown sugar and salt.
  • Place short ribs into the sauce and stir to coat. Set cooker on Low, cover, and cook for 8 hours.

Nutrition Facts : Calories 1034.5 calories, Carbohydrate 50.2 g, Cholesterol 165.6 mg, Fat 76.1 g, Fiber 2.2 g, Protein 39 g, SaturatedFat 31.7 g, Sodium 2965.4 mg, Sugar 45.3 g

SLOW-COOKER POT ROAST



Slow-Cooker Pot Roast image

Get a head start on dinner with this fresh take on a slow-simmered, all-in-one meal that makes clean-up a breeze.

Provided by Martha Stewart

Categories     Beef Recipes

Time 6h25m

Number Of Ingredients 6

1 tablespoon cornstarch
8 medium carrots, cut into thirds
2 medium onions, each cut into 8 wedges
Coarse salt and ground pepper
1 beef chuck roast (3 pounds), trimmed of excess fat
2 tablespoons Worcestershire sauce

Steps:

  • In slow cooker, stir together cornstarch and 2 tablespoons cold water until smooth. Add carrots and onions; season with salt and pepper, and toss.
  • Sprinkle roast with 1 teaspoon salt and 1/2 teaspoon pepper; place on top of vegetables, and drizzle with Worcestershire. Cover; cook on high, 6 hours (or on low, 10 hours).
  • Transfer roast to a cutting board; thinly slice against the grain. Place vegetables in a serving dish; pour pan juices through a fine-mesh sieve, if desired. Serve roast with vegetables and pan juices.

Nutrition Facts : Calories 463 g, Fat 31 g, Fiber 2 g, Protein 34 g

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