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Instructions:
- Season the ribs by patting them dry and coating generously with salt, pepper, garlic powder, and onion powder.
- Sear the ribs in olive oil over medium-high heat until browned on all sides. This step is optional but highly recommended for deeper flavor.
- Prepare the sauce in the crockpot: whisk together the beef broth, soy sauce, brown sugar, Worcestershire sauce, balsamic vinegar, minced garlic, and crushed red pepper.
- Slow cook by placing the ribs in the crockpot and spooning sauce over the top. Cook on LOW for 6–8 hours or HIGH for 4–5 hours, until the ribs are fork-tender.
- Reduce the glaze by transferring the cooking liquid to a saucepan and simmering for 5–7 minutes until slightly thickened.
- Serve the ribs drizzled with glaze over mashed potatoes, polenta, or rice. Garnish with fresh parsley and Parmesan.
Variations
- Add sliced onions and carrots to the crockpot for a built-in side.
- Replace part of the broth with red wine for a richer, deeper sauce.
- Use maple syrup instead of brown sugar for a smoky sweetness.
- Add a sprig of rosemary or thyme for herbal aroma.
- Swap soy sauce for coconut aminos for a lighter, less salty finish.
Tips
- If you love a sticky finish, broil the ribs for 3–4 minutes with a drizzle of glaze.
- For the thickest sauce, reduce the cooking liquid until it coats the back of a spoon.
- Bone-in ribs offer the best flavor and tenderness.
- If the sauce tastes too salty, stir in a tablespoon of honey or a splash of water.
- Let the ribs rest for a few minutes before serving to keep them juicy.
